Beef Lasagna

Heat olive oil in a large pot over medium heat. Cook onion, carrot and celery until soft, about 8 minutes. Add garlic for 1 minute.

Turn the heat up, add ground beef to soft vegetables and break it up with a spoon. Cook until browned with no pink left. Stir in tomato paste for 1 minute, then pour in red wine and let it bubble away.

Add crushed tomatoes, oregano, salt and black pepper to browned beef. Simmer gently, partly covered and stirring now and then, until thick and rich.

Meanwhile, if your lasagna noodles need boiling, cook them in salted water for 2 minutes less than the packet says, then lay them flat on an oiled tray. No-boil sheets go in dry.

Heat the oven to 190 C. In a 23 x 33 cm baking dish, spread a thin layer of ragù. Layer lasagna sheets, more ragù, a few spoonfuls of béchamel and a handful of mozzarella and parmesan. Repeat three or four times, ending with béchamel and the last of the cheese.

Cover assembled lasagna with foil and bake for 25 minutes. Uncover and bake until the top is golden and the edges bubble.

Let baked lasagna rest for 15 minutes so it slices cleanly. Tear over basil and serve.