Beef, Recipes


For the Bolognese:

  • 2 tots olive oil
  • 1 onion (finely chopped)
  • 1 carrot (grated)
  • 1 celery stick (finely chopped)
  • 500 g lean beef mince
  • 1 packet (200g) smoked streaky bacon (diced)
  • ½ tot mixed dried herbs (or 1 tot finely chopped fresh herbs like basil, thyme and parsley)
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tot bovril
  • 1 teaspoon coco powder
  • ½ cup dry red wine
  • 1 tin chopped tomatoes
  • 1 sachet tomato paste
  • 1 tsp sugar
  • ½ tot lemon juice
  • ½ cup cream (optional)

For the lasagne sheets:

  • 1 cup flour, plus additional for dusting
  • 1 large egg
  • 1 pinch salt
  • 1 tablespoon water as needed

For serving:

  • Fresh mozzarella cheese or grated white cheddar
  • Fresh basil
  • Parmesan cheese


  1. Heat your oil in your potjie and fry the onion, celery and carrot until soft and translucent. Add the bacon and fry until cooked.
  2. Add the mince, season with salt pepper herbs, bovril and coco powder and let this fry until cooked and brown.
  3. Add the tomato paste and let this fry for a few minutes before adding the red wine and tin of tomatoes.
  4. Taste and season with sugar and lemon juice to adjust the taste. Let this gently simmer for 30 minutes.
  5. Meanwhile make your lasagne sheets. Mix the egg en flour together and form a dough with your hands. Divide the ball into 8 and use your rolling pin and strong muscles to roll out 8 very flat and thin sheets of lasagna pasta.
  6. Place a potjie on the fire with boiling water and cook the lasagne sheets in the boiling water for 3 – 4 minutes until soft and cooked.
  7. Now build your lasagne: Start with a layer of white sauce at the bottom, top with cheese and then a layer of lasagne sheet. Top the sheet with bolognese, then again white sauce, cheese and repeat with a layer of lasagne sheet. You can make 2 portions with the 4 layers of sheets.
  8. End with a layer of white sauce and cheese and now bake this with the lid on top for about 30 minutes until everything is cooked through and the cheese melted.
  9. Serve with fresh basil and olive oil.