This family favourite is well worth the time and effort to make, especially since it can be frozen and easily reheated later. Pair it with a simple green salad and homemade garlic bread for a satisfying meal. Many thanks to AGA Specialist Mandy Lloyd for this lovely recipe.

Serves 6
1 tbsp olive oil
1 large onion, diced
1 celery stalk, finely diced
2 garlic cloves, crushed
1 carrot, grated
2 tbsp tomato purée
500g minced beef
65g diced pancetta (optional)
100ml red wine
200ml beef stock
400g can chopped tomatoes
Salt and black pepper, as needed
1 tsp sugar
6 sprigs fresh thyme
6 sprigs fresh rosemary
750ml whole milk
½ onion, thickly sliced
3 bay leaves
6 cloves
10 peppercorns
50g butter
50g plain flour
9 lasagne sheets
40g Parmesan, grated
Preparation Time: 25 minutes. Cooking Time: 2 hours 25 minutes.
1. Heat the oil in a heavy-based saucepan on the boiling plate, hotplate on boiling setting or induction on high.
2. Add the onion and celery and fry gently for 5 minutes until softening.
3. Stir in the garlic and carrot and cook for a further minute, stirring constantly.
4. Continue stirring and add the tomato puree and cook for a further minute.
5. Add the minced beef and pancetta, if using, and fry for approximately 3 minutes until browning.
6. Stir in the red wine, followed by the stock, tomatoes, salt, pepper, sugar, thyme and rosemary. Bring to the boil and cover with a lid.
7. Continue to simmer on the hotplate or in the oven. HOTPLATE: simmering plate or setting or induction on medium. CAST OVEN: on the floor grid set on the floor of the simmering oven or oven on B1. FAN OVEN: preheated to B1/100oC/400oF. Cook for at least an hour.
8. Whilst the ragu is cooking, place the milk, onion, bay leaves, cloves and peppercorns in a saucepan and heat gently on the simmering plate, hotplate on simmering setting or induction on low. Allow to heat for about 20 minutes – take care not to let it boil over. Remove from the heat and allow to cool.
9. After the ragu has cooked for 1 hour, place it on the boiling plate or increase the heat for about 10 minutes to reduce the liquid, if desired.
10. Remove the herb stalks and season to taste.
11. Strain the infused milk into a saucepan and discard the seasonings.
12. Melt the butter in a saucepan on the simmering plate, hotplate on simmering setting or induction on medium.
13. Stir constantly, add the flour and cook for 1 minute. Gradually add the infused milk, stirring constantly to form a thickened sauce. Season well with salt and pepper.
14. Spread a third of the ragu in the base of an AGA Roasting Dish or lasagne dish. Cover with 3 lasagne sheets followed by a third of the white sauce. Repeat the layers, finishing with a layer of white sauce. Sprinkle evenly with the Parmesan cheese
15. Place in the oven. CAST OVEN: on the 4th shelf of the roasting oven or oven on R6. FAN OVEN: preheated to R6/180oC/350oF. Cook for 45 minutes or until bubbling, golden brown and pasta is cooked.