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Asparagus, Burrata & Gremolata Butter paired with Protea Sauvignon Blanc

Terra del Capo Beef Lasagne

Asparagus, Burrata & Gremolata Butter paired with Protea Sauvignon Blanc
Terra del Capo Beef Lasagne

Enjoy it with

Terra Del Capo

Sangiovese

2014

Order now
  • -1-Terra Del Capo-/1- -2-Sangiovese-/2- -3-2014-/3-  -link-21-/link-
  • Asparagus, Burrata & Gremolata Butter paired with Protea Sauvignon Blanc

In the Vineyard

 

Total Time: 1 hr 30min.
Prep 1 hr.
Cook 30min.
Yield:  4 people
Level:  Easy

 

Ingredients

For the Meat Sauce

Two medium Carrots

One large onion peeled and grated

4 Garlic Cloves Crushed

2 Tbs olive oil

800g Free range Beef Mince

4 Sprigs of Thyme

1 cup Beef Stock

2 cups Terra del Capo Sangiovese

1400g Italian chopped Tomatoes

50ml tomato paste

Sea salt and freshly grounded pepper to taste

 

For the White Sauce

100g butter

100g flour

500ml Full Cream Milk

2 cups grated strongly flavoured cheese (Cheddar, Gruyere or Pecorino)

Sea salt and freshly grounded pepper to taste

 

To assemble

10 sheets of dried pasta for lasagna

100g grated parmesan cheese

1 Tbs dried oregano

Smoked paprika to sprinkle

Method

Preheat the oven to 200°C

Finely chop the onions, carrots and garlic by hand or in a food processor, then fry lightly to soften in the olive oil over a medium heat for about 5 min without allowing them to colour.

Increase the heat and add the beef mince. Stir occasionally and allow to brown.

Add the thyme and tomato paste and cook for two more minutes to caramelize the tomato paste.

When nice and brown add the red wine to deglaze the base of the pot. Cook until most of the wine has evaporated and then add the chopped tomatoes and beef stock.

Bring the sauce to a boil, reduce the heat to medium and let simmer for 45min to 1 hour, stirring occasionally.

While the meat sauce is simmering away, melt the butter in another saucepan. When melted add the flour and cook for 1 min, gradually add the milk bit by bit, whisking continually to prevent clumps.

Bring to a simmer and season. Do not forget to whisk/ stir every now and again as white sauce can burn easily. Take the sauce off the heat and add the cheese. Stir until all the cheese has melted.

To assemble the lasagna, place a layer of the mince in the bottom of an ovenproof dish, then top with a layer of pasta and cheese sauce.

Repeat until the dish is full, finishing with a layer of cheese sauce.

Sprinkle over the Parmigiano Reggiano, paprika and oregano

Bake for 25 – 30 min or until golden.

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