Makes enough for 2 adults, a toddler and a baby



400g (14oz) beef mince
1tbsp olive oil
100g (4oz) streaky bacon
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 large stick celery, outer layer peeled, and chopped
1tbsp tomato purée
2tbsp Worcestershire Sauce
1tbsp dried oregano
1 bay leaf
400g (14oz) tin tomatoes
300ml (½pt) chicken stock



  • Step 1

    Dry-fry the mince for about 5 minutes, until browned. Tip into a colander and drain.

  • Step 2

    Heat the olive oil in the pan and cook the bacon, onion, carrot and celery for 10 minutes, until tender.

  • Step 3

    Add the cooked mince and the remaining ingredients, season, and cook slowly for at least 1 hour.

  • Step 4

    Purée the Ragu sauce with 1tbsp water and sieve to get a smooth purée. Depending on its temperature, either gently warm through or leave to cool before serving.

  • Step 5

    Put fresh lasagne sheet into a bowl and cover with boiling water, leaving to stand for a few minutes.

  • Step 6

    Purée 2tbsp of the Ragu sauce and mix with 1tbsp of the original chunky Ragu sauce.

  • Step 7

    Place on the lasagne sheet and roll up. Put on a plate, seam-side down, and chill until firm.

  • Step 8

    Cut each roll into five pieces and place in an ovenproof dish to heat through in the oven or microwave. Serve with cheese and salad.

  • Step 9

    Preheat the oven to 180ºC, 160ºC fan oven, 350ºF, gas 4. Take out the children’s portions and season the Ragu sauce with salt and pepper and stir through flat-leaf parsley.

  • Step 10

    Take half the fresh lasagne sheets widthways. Fill each with a good amount of Ragu mixture and roll or fold up. Place in an oval or square ovenproof dish with the fold underneath.

  • Step 11

    Pour over cheese sauce and scatter with mozzarella. Bake for 30 minutes, until piping hot and golden. Serve with rocket salad.