Classic lasagne and Focaccia bread with garlic and rosemary by Gennaro Contaldo on Food and Drink

Italian chef Gennaro Contaldo joins Michel Roux Jr this week in the Food and Drink kitchen to serve up a classic lasagne dish served with focaccia bread made with garlic and rosemary.

Gennaro says about his classic lasagne: “A combination of pork and beef mince and a glass of red wine make for a flavoursome ragù sauce in this luscious lasagne. Mozzarella and parmesan melt to perfection between ragù, pasta sheets and creamy white sauce.”

The ingredients for Gennaro’s lasagne ragù sauce: 2 tbsp extra virgin olive oil, 300g beef mince, 300g pork mince, 1 large glass red wine, 1 small onion, finely chopped, 2 carrots, finely chopped, 1 stick celery, finely chopped, salt and freshly ground black pepper and 1 x 400g in chopped plum tomatoes.

For the white sauce: 40g butter, 40g plain flour, 500ml milk, salt and pepper, 100g grated parmesan cheese.

To finish: 8-10 sheets fresh egg lasagne, 1 ball mozzarella.

And about his focaccia bread the veteran chef says: “This bread is delicious eaten on the day it is baked, but it will keep for a few days and you can freshen it up in the oven for a few minutes just before serving. If you cut the squares in half, you can fill with prosciutto or cheese for a different sandwich.”