Lasagne Burrito

Yeah, we know, it's glorious!!

Done in 15 minutes

Serves 6-8

Dish by Ori Goldberg

Ingredients

Ragu:

500gbeef mince

500g pork mince

2 onions, diced

2carrots, diced

2large celery stalks, diced

4 garlic cloves, minced

250ml red wine

2bay leaves

2 tinned plum tomatos

salt and pepper, to taste

2 tspworcestershire sauce

1 tbspsugar (optional)

Bechamel:

60gbutter

60gplain flour

500mlwhole milk

2 tspsalt

1 tspblack pepper

1/2 tspnutmeg

To serve:

flour tortilla

grated mozzarella

lasagna pasta sheets, cooked

Slow cooked Italian ragu, a smooth béchamel, al dente lasagna sheets and loads of mozzarella, all rolled up into a burrito and baked until oozing. Believe us when we say, this was gobbled up in seconds.

Method

So like any ragu, we'll start by browning off our meat till browned and slightly crispy. Remove and in the same pot, start sautéing our veggies, along with the garlic for about 10 minutes. Into this, deglaze with our red wine, and add our seasonings, herbs and spices. Mix well, add in our tomatoes and cook on a simmer for as long as you can withstand. But a minimum of 2 hours!

For the béchamel, in a new clean pot, start by melting butter over a low heat, adding in our flour and cooking until it begins to smell nutty. Slowly add in our milk, whisking constantly until the sauce is smooth, glossy and thick. Season with salt, pepper and nutmeg, and allow to cool completely before using!

To build this beauty, get a couple flour tortillas down on a counter, and start layering on ragu, our lasagna sheet, followed by béchamel and cheese. Keep layering it up another 2 times before rolling it up, sear on both sides and wrap in tin foil. Finish in the oven for 5 minutes, cut in half and dig in!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!