1
["Brown the meat in a hot pan with some olive oil. Don't overcrowd the pan - if you don't have a large pan, do it in two batches. This is to avoid the meat losing too much liquid and boiling in it instead of searing.", "Remove the meat when browned, turn down the heat to low and add the pancetta. Once the pancetta begins to melt, add the carrot, celery, onion and parsley. Season with a pinch of salt then let sweat and cook until the vegetables are soft.", "Return the meat to the pan, season with another pinch of salt and add the wine to cover.", "When the wine has reduced, add the tomato and a splash or two of water. Cover and cook slowly until you have a thick, glossy, tasty ragu. The longer you cook it, the tastier it will be -- at least two hours as an indication (or, if you're going by Marcella Hazan's instructions, no less than three!). If the liquid reduces too quickly, add water or stock and continue cooking.", "Make the bechamel sauce: melt butter in pan. Before it begins to colour, add flour and stir with a wooden spoon, cooking the flour for a few minutes. Add the milk, stir until smooth. Cook until it just coats the back of the spoon. It should be just a little looser than usual for lasagne.", "To assemble the lasagne once the ragu and bechamel are ready, blanch the pasta sheets in plenty of boiling, salted water for 1 minute, making sure they don't stick together. Drain, pass through cold water and drain again. Lay them flat on clean tea towels.", "Use a rectangular or square casserole dish (such as an 8x8 inch pan) - keeping in mind that a larger one will produce less layers and a smaller one will produce more.
