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Royal Crest


Rague Beef Lasagne with Pecorino/Berkswell Pesto And Rocket


  • 5kg minced beef
  • 1/2 bulb of garlic
  • 4 tablespoons tomato puree
  • Plum tomatoes
  • 1/2 bunch oregano
  • 1 large chopped onion
  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons plain flour
  • Salt & pepper
  • 250g dried pasta sheets 


  • 50g grated Pecorino or Berkswell
  • 50g walnut halves
  • 1 cloves crushed garlic
  • 1/2 bunch flat parsley
  • ½ bunch basil leaves
  • Extra virgin olive oil
  • Blitz all these ingredients in food processor 


Bechamel Sauce
  • 1/2 large chopped onion
  • 2 cloves
  • 1 cloves crushed garlic
  • 1 litres full fat milk
  • 15g soft butter
  • 5 mls extra virgin olive oil
  • 50g plain flour
  • Salt & pepper  



  1. Sweat down onion, garlic and oregano in olive oil then add tomatoes and allow to break down till soft.
  2. Add the minced beef and cook for a further 5-10 minutes mixing until browned without burning.
  3. Add flour, salt, pepper and cover the mince with cold water, turn down the heat and lid it.
  4. Stir every 10 minutes remove lid and cook for 1 hour. Check seasoning and consistency and serve.

Bechamel Sauce: 

  1. Sweat down chopped onion and garlic in butter and olive oil.
  2. Add flour and mix together without colouring.
  3. Add warm milk a ladle at a time until all the liquid is used; season with salt and pepper.