Garlic Bread Lasagna Cone Dip Ring

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  1. Firstly, make the beef ragu. Heat the oil in a wide sautee pan and fry the pancetta pieces until golden and crisp. Add the onion and fry until soft, then add the garlic and cook, stirring frequently, until smelling aromatic.
  2. Add the beef mince and brown all over, breaking up any chunks with a wooden spoon.
  3. On a high heat pour over wine and reduce for a minute or so, then add tomatoes and beef stock.
  4. Cover with a lid and leave to simmer gently for an hour or so - the beef should be soft. Allow most of the liquid to reduce then set aside to cool.
  5. Meanwhile, preheat the oven to 180°C. Cut the crusts off of the bread and roll them out with a rolling pin until they are flattened and dough like.
  6. Use a fork to whisk together the water and flour to make a loose paste. Take a piece of crustless flattened bread and brush the paste over one half. Roll up the slice to make a cone shape and repeat with the other slices - you should have a fair few!
  7. Spoon the ragu with some of the grated cheese into each cone.
  8. Mix together the butter, garlic, chopped parsley and salt. Brush each cone with the garlic butter, then lay them all in a ring around the edge of a lined circular tray - an ovenproof bowl turned upside down in the middle can help make an even circle. Sprinkle with cheese and top with another two rings.
  9. Bake for roughly 30 mins or until golden brown.
  10. Meanwhile mix together the mayo, sour cream, Italian seasoning and basil. Season to taste, place in a bowl and use as a dip in the middle of the cone ring.
  11. Enjoy!