Classic Beef and Pork Lasagne

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the mince has browned, stir in the garlic and fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, sugar and water for the ragu (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Season with salt and pepper, then remove from the heat.

While the sauce simmers, melt the butter (see pantry for amount) in a saucepan on medium-high heat.

Once the butter has melted, stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!

Gradually stir in the water for the sauce (see pantry for amount). Bring to the boil, stir and simmer until thickened, 1-2 mins.

Stir in the creme fraiche and half the grated cheese until the cheese has melted, 1-2 mins. Season with salt and pepper and remove from the heat.

Add a splash of water to the ragu if it's a little too thick.

In an appropriately sized oven-proof dish, spread a third of the ragu sauce in a thin layer. Cover with a layer of lasagne sheets, then a layer of the cheese sauce. Repeat until you have three layers of ragu, lasagne sheets and cheese sauce. Finish with a sprinkle of the remaining cheese on top.

Add to the middle shelf of the oven and bake until golden and bubbling, 30-35 mins.