You are currently viewing Absolute Beginners – Bolognese, Béchamel, Lasagne and oven-roasted vegetables Recipes

Absolute Beginners – Bolognese, Béchamel, Lasagne and oven-roasted vegetables Recipes

We hope you enjoyed your class at Food Sorcery. You’ll find the recipes you cooked below, if you have any questions for chef just ask and we’ll get back to you as soon as possible.

Bolognese/ Ragu

Best known with beef, you can use any mince really – a blend of pork and beef is great.  If you are vegetarian, you can make a ragu with soy mince, but try lentils – pre-cooked – they take the flavours really well.

Ingredients: Serves 6

  • 1 tbsp. olive oil
  •  1 onion, chopped
  • 1 carrot, peeled and finely chopped
  •  1 stalk celery, finely chopped
  •  500 g minced beef
  • 2 cloves garlic, crushed
  • 120 ml dry white wine (optional)
  • 1 can chopped tomatoes
  • 3 tbsp. tomato pureé
  • 2x sprig of thyme, leaves only
  •  450 ml stock
  • 1 bay leaf
  •  230 ml whole milk
  •  3/4 tsp. Flaky sea salt 
  • Freshly ground black pepper·    


In a large casserole dish over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, about 7 minutes. Stir in beef, thyme and garlic, breaking up meat with the back of a spoon. Cook until no longer pink and lightly seared, about 8 minutes. 

Add wine, and bring the mixture to a simmer. Cook until the wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavours to meld. 

Discard bay leaf, then gradually stir in milk. Cover with a lid slightly ajar and simmer, stirring occasionally, until milk is fully incorporated about 45 minutes. Season with salt and pepper.

Basic white sauce- Bechamel

Ingredients: Makes about 600ml of sauce

  • 50g of butter
  • 50g of plain flour
  • 500ml of whole milk
  • salt to taste
  • white pepper to taste


  1. Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins. 
  2.  Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
  3. You can turn this basic sauce into mac and cheese or cauliflower cheese sauce by adding 150g of grated cheddar or mozzarella.
  4. If the sauce is too stringy you can quickly blend it for a smoother texture.


Ingredients: Serves 6

  1. 600g of bolognaise/ ragu
  2. 1x packet of lasagne sheets
  3. 600ml of Béchamel
  4. a handful of grated cheese of your choice, we used cheddar mixed with parmesan


Heat the oven to 180C/160C fan/gas 4. Spread a spoonful of the ragu over the base of a suitbale baking dish. Cover with a single layer of dried pasta sheets, snapping them to fit if needed, then top with a quarter of the béchamel. Spoon over a third of the ragu and scatter over a little of the parmesan.

Repeat the layers – pasta, béchamel, ragu and parmesan – two more times to use all the meat sauce. Add a final layer of pasta, the last of the béchamel and the remaining parmesan. Set the dish on a baking tray to catch spills and bake for 1 hr until bubbling, browned and crisp on top

Oven-roasted vegetables

Ingredients serves 4

  • 1 courgette, diced
  • 1 red pepper, sliced
  • 1 red onion, sliced
  • 100g of tender-stem broccoli
  • 2 cloves of garlic, crushed
  • 1tbsp of oil of your choice
  • salt and pepper to taste
  • a few sprigs of thyme


  1. Preheat the oven to 185C.
  2. Line a baking tray with grease-proof paper and place all of the ingredients well, well combined, on top in a single layer.
  3. Bake in the oven until the biggest and firmest veg is cooked or until slightly charred (roughly 20 minutes)

Apple crumble

Ingredients serve 4

  • 600g mixed apples, (I like to use half Bramley)
  • 75 g golden caster sugar
  • 1 lemon
  • 30 g unsalted butter, (cold)
  • 50 g plain flour


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and core the apples, then quarter and chop into 3cm chunks.
  3. Place in a saucepan on a medium heat with 100g of sugar and a few fine gratings of lemon zest.
  4. Pop the lid on and cook for 5 minutes, or until the apples have softened. Remove the heat and leave to cool a little.
  5. Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the remaining sugar to add a little texture.
  6. Transfer the apples to a 25cm x 30cm baking dish and sprinkle over the crumble topping.
  7. Bake in the oven for 25 to 30 minutes, or until golden and bubbling. Delicious served with vanilla custard.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery