Tana Ramsay's Old-fashioned, Amazingly Delicious Lasagne

This may take ages to make but it is so worth it – not the healthiest, but we all deserve a good old indulgent treat!

1. 1

   Fry the pancetta in a large pan.

2. 2

   Add the onions and garlic and fry until softened but not coloured.

3. 3

   Add the carrot and celery and sweat for 10-15 minutes.

4. 4

   Add the beef, soy sauce, worcester sauce and a good grinding of black pepper and break it up, then fry on a medium heat until browned.

5. 5

   Add the milk and butter and cook to reduce by half.

6. 6

   Stir in the stock, wine and tomato purée.

7. 7

   Simmer, uncovered, for at least 1 hour.

8. 8

   Finely chop the basil, add to the pan and cook for a further 30 minutes.

9. 9

   To make the white sauce, melt the butter in a pan.

10. 10

    Add the flour and stir to a paste, then leave to bubble for a minute or two until really dry.

11. 11

    Gradually stir in the hot milk, allow it to come to the boil and stir until the sauce thickens.

12. 12

    Check the seasoning and take off the heat.

13. 13

    Preheat the oven to 200C/180C fan/400F/gas 6.

14. 14

    Lightly grease a deep 25.5cm x 35.5cm ovenproof dish, then spread a layer of the meat sauce over the base, about 1cm deep.

15. 15

    Lay pasta sheets on top to cover, then spoon on the white sauce to a depth of 1cm, followed by a sprinkling of parmesan.

16. 16

    Repeat the layering until you have used up all your ingredients, finishing with white sauce on the top and the last of the parmesan.

17. 17

    Bake in the oven for 40-45 minutes until the top is bubbling and golden brown.