Beef Lasagne with Pancetta and Thyme

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Preparation time1 hr
Cooking time1hr 30min



2 cups plain flour

2 large eggs

3 tablespoons water

1 tablespoon olive oil filling

2 tablespoons olive oil


2 tablespoons olive oil

3 celery sticks, diced

3 cloves garlic, crushed

2 onions, finely chopped

200g pancetta, roughly chopped

1.2kg ground beef

½ cup tomato paste

2 cups red wine

3 x 400g cans cherry tomatoes

1 cup fresh basil

¼ cup balsamic vinegar

¼ cup roughly chopped fresh oregano

Salt & pepper

Béchamel Sauce:

100g butter

½ cup plain flour

4 cups milk

1 cup grated parmesan cheese

½ teaspoon ground nutmeg

Salt and freshly ground black pepper, to taste

Grated parmesan and prosciutto to garnish



1. Put all pasta ingredients into the bowl of your Sunbeam Café Series Mixmaster attach the dough hook. Keep your mixer on a low speed and let the dough hook knead the dough for about 4 minutes.

2. Take the dough from the bowl. It should be smooth and in a ball. Wrap in plastic wrap and chuck in the fridge while you make the filling.

3. Once you have made the filling use the flat roller pasta attachment of your MX9500 Café Series Mixmaster and roll through small portions of dough ending at thickness setting. Hang your lasagne sheet to dry and continue with remaining dough.

4. Once you have rolled out all of the pasta, trim to fit the pan you’ll be making your lasagne. 

Béchamel Sauce:

1. Heat oil in a big pot. Add celery, garlic, onion and pancetta. Stir for a few minutes or until the onions are beginning to caramelise.

2. Add the beef, stir for about 5 minutesor until all the beef is cooked.

3. Add the tomato paste and let it go a really dark brown colour, pour in the wine andlet it simmer for about 1 minute or so.(this is called deglazing, lifts all those great flavours that are sitting on the base of the pot)

4. Throw in all the remaining sauce ingredients and let it simmer for about 40 minutes or until it has thickened and has a great rich flavour. Season with some salt and pepper.

5. Béchamel: Melt butter in a medium pot, add flour and stir to form a paste. Slowlypour in the milk, while stirring, bring the béchamel to a simmer and stir constantly for about 5 minutes or until the sauce has thickened. Stir in the cheese and nutmeg, season with. Set aside.

6. Place pasta sheets on the base of casserole dish. Layer with beef and béchamel. Continue to layer in order and top with a final layer of pasta. Top pasta with one final layer of béchamel sauce, extra parmesan cheese and prosciutto, if desired. Cover with tin foil. Bake for 20 minutes. Remove foil and cook for a further 15 minutes or until parmesan is golden. Serve.