Instructions
Begin by heating the olive oil in a large saucepan over medium heat, which will become the flavorful base of your ragu. Use kitchen scissors or a sharp knife to finely chop the bacon into small pieces; adding this at the start infuses the dish with a lovely smokiness. Cook the bacon for just a few minutes until it begins to turn a golden, crispy color, releasing its savory aroma. Next, add the finely chopped onion, celery, and carrot to the pan. Sauté these vegetables for about 5 minutes, stirring occasionally, until they soften and become tender, forming a fragrant base to build flavor. Introduce the chopped garlic next and cook it for an additional minute to gently mellow its sharpness without burning. Now, tip in the minced beef, stirring continuously with a wooden spoon to break up any large chunks. Cook for roughly 6 minutes until the meat is browned evenly and the pan is fragrant with rich, hearty aromas. Stir in the tomato purée and let it cook for a minute, blending into the meat and vegetables for a deeper tomato flavor. Add the chopped tomatoes along with about half a can of water to rinse out any remaining bits, swirling this into your ragu. Pour in the honey to add a subtle sweetness that balances acidity, then season with salt and pepper to taste. Allow the sauce to simmer gently for 20 minutes uncovered, stirring occasionally to meld the flavors and reduce to a thick, luscious consistency. Meanwhile, preheat your oven to 200°C (180°C fan or gas mark 6). Begin layering your lasagne by spooning a little ragu sauce evenly across the bottom of a roasting tin or casserole dish. Carefully arrange two lasagne sheets overlapping to cover the sauce completely, then add another layer of sauce and pasta. Repeat this layering process twice more, finishing with a final layer of pasta on top. In a bowl, loosen the crème fraîche with 2 tablespoons of water until smooth and pourable. Drizzle this creamy sauce evenly over the lasagne, then scatter the mozzarella balls across the top. Finish by sprinkling the grated Parmesan cheese generously to encourage a beautifully golden crust. Bake the lasagne in the preheated oven for 25 to 30 minutes until the top is golden, bubbling, and irresistibly fragrant. Once out of the oven, let it rest briefly before serving to allow the layers to settle. For a fresh, vibrant touch, scatter torn basil leaves over the warm dish just before plating. This lasagne pairs wonderfully with a crisp green salad and a hearty red wine for a delightful meal.
