Ingredients
1 tbsp olive oil
200g/7oz beef mince
½ onion, chopped
1 garlic clove, chopped
75ml/2½ fl oz red wine
75ml/2½ fl oz beef stock
1 tbsp tomato purée
1 tsp sugar
salt and freshly ground black pepper
300g/10½ oz fresh lasagne sheets
2 oz/ 55g Edam, grated
sprig flat-leaf parsley
Method
1. Heat the oil in a frying pan and fry the mince until browned all over.
2. Add the onion and cook for four minutes, or until soft. Add the garlic and cook for one minute.
3. Add the red wine, stock and tomato purée, simmer until the liquid has reduced by half. Season with the sugar, salt and freshly ground black pepper.
4. Slice the fresh pasta lengthways into ribbons and cook in plenty of boiling salted water for 2-3 minutes according to packet instructions. Drain.
5. To serve, pile the pasta onto a plate and top with sauce. Finish with grated cheese and garnish with a sprig of parsley.
