- CREAMY WHITE SAUCE
Bring mixture to theboil; boil until
sauce thickens. Reduce heat to low;
cook for a few minutes, stirring
occasionally, to cook out the raw taste
of the flour. Cook until ready to use. - ADDING MILK TO THE ROUX
Pour in half the milk, whisking
continuously until liquid starts to
thicken. Add remaining milk in a thin,
steady stream, whisking vigorously
until mixture is smooth. - MAKING A FLOURBASED PASTE
Melt butter in a saucepan over low
heat – don’t let it brown. Sprinkle over
flour, then stir with a wooden spoon
until butter mixture forms a smooth
paste (this is called a roux). - LAYERING THE LASAGNE
Spread ½ cup white sauce over base
of dish. Top with a layer of pasta
sheets, a third of the bolognese sauce,
½ cup parmesan and 1 cup white
sauce. Repeat layering twice more. - MAKING BOLOGNESE SAUCE
Add garlic and tomato paste, then
cook for 1 minute. Add tomatoes and
carrot, then oregano and stock. Bring
to the boil. Reduce heat; simmer for
10 minutes or until thickened slightly. - BROWNING THE BEEF
Heat oil in a pan over medium heat.
Cook onion and celery, stirring, until
vegetables soften. Add mince; cook,
breaking up any lumps with a wooden
spoon until beef changes colour.
2 AWW FOOD • ISSUE TWENTY-ONE