Instruction

• Heat the oil in a large saucepan
• Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board
• Add the bacon to the pan and cook for just a few mins until starting to turn golden
• Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened
• Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over
• Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables
• Tip in the chopped tomatoes
• Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan
• Add the honey and season to taste
• Simmer for 20 mins
• Heat oven to 200C/180C fan/gas 6
• To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base
• Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta
• Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta
• Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce
• Pour this over the top of the pasta, then top with the mozzarella
• Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling
• Serve scattered with basil, if you like