Pulled Beef Ragu Lasagne

Once softened, add the garlic to the onion. Fry for 1 min. 

Add the beef along with the juices from the packet. Stir in the passata, red wine stock paste and sugar (see pantry for amount).

Season with salt and pepper, bring to a boil, then simmer until tender enough to shred with a fork, 5-7 mins. IMPORTANT: Ensure the beef is piping hot throughout.

Once tender, shred the beef with 2 forks, 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.

Meanwhile, add a splash of water to the ragu if it's a little too thick.

In an appropriately sized ovenproof 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 your remaining cheese on top.

Bake on the middle shelf of your oven until golden and bubbling, 30-35 mins.

Halfway through, bake the garlic bread on the bottom shelf until golden and piping hot, 12-15 mins.