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Rectory Farm, Northmoor
Oxfordshire OX29 5SX
United Kingdom

Recipe of the Month

Northmoor Meat Company news & blog: news from our family beef farm in Oxfordshire



Recipe of the Month

James Florey


A firm, family favourite perfect for midweek dinners. Sure to be loved by adults and children alike. Plus our beef mince really does make it extra special!!


1 tbsp olive oil
1 onion finely chopped
1 carrot finely chopped
1 celery stick finely chopped
2 garlic cloves crushed
100g bacon finely diced
500g Northmoor Meat Company Mince
2 cans chopped tomatoes
1 tbsp tomato puree
1 tbsp dried oregano
100ml red wine
salt and pepper
85g butter
85g palin flour
850ml milk
1 bay leaf
400g pre cooked lasagne sheets
115g mozzarella or cheddar cheese


Heat the olive oil in a pan over a medium heat, Add the onion, carrot and celery and cook for a few minutes until softened. Add the garlic, bacon and beef and cook until browned. Next add the tomatoes, tomato puree, oregano, wine and seasoning and simmer for about 45 minutes remembering to stir occasionally.

Preheat the oven to 200c. To make the white sauce first melt the butter in a saucepan before adding the flour and stirring into a paste. Cook for a minute or two before removing from the heat and slowly adding the milk in small amounts stirring all the time. Add the bay leaf and return to the heat removing it once it has reached a gentle boil.

Get out a large, shallow oven proof dish and start by layering 1/4 of the white sauce in the bottom, then cover with pasta sheets before adding 1/3 of the meat sauce. Repeat with all the ingredients until they are used up remembering to finish with a layer of the white sauce.

Slice the mozzarella or grate the cheddar over the top and then put the dish in the oven for 45 minutes until golden on top.