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Hot Pepper BBQ Beef Ragu And Monterey Jack Lasagne

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Serves 6 to 8

Ingredients:

BBQ Ragu Sauce
220ml (a bottle) Jack Daniel’s® Hot Pepper Steak Sauce
4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 garlic cloves, peeled and crushed
1tsp oregano or Italian mixed herbs – dried
700g beef mince – lean
340g pork mince
2 x 400g cans chopped tomatoes
200ml water
1 beef stock cube
½ tsp sugar
Salt and freshly ground black pepper

Cheese sauce
1 ltr whole milk
50g butter
50g plain flour
75g grated Monterey Jack cheese or cheddar cheese

Lasagne
14 sheets dried lasagne pasta
75g grated Monterey Jack cheese or cheddar cheese
Freshly ground black pepper

Prep:

BBQ Ragu Sauce:

Dry-fry the minced beef and pork in a large hot pan stirring until meat is brown and broken down into individual pieces, then drain off any excess fat.

Heat the olive oil in a large pan over a medium heat and fry the finely chopped onion, crushed garlic, celery and carrot for approximately 10 minutes, until softened and golden. Add in the chopped tomato and oregano and fry for a further 2 minutes.

Now add in the pre-browned minced meat, beef stock and bottle of Jack Daniel’s® Hot Pepper Steak Sauce. Leave the mixture uncovered to cook slowly on a low heat for about two hours. Season with salt, sugar and freshly ground black pepper to taste.

Cheese sauce:

In a separate saucepan melt the butter and add the flour. Stir well and cook for two minutes on a medium heat. Gradually add the milk to the flour mixture whist stirring continuously with a wooden spoon over medium to high heat. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, continually stirring to ensure the base doesn’t burn. Take off the heat and stir in the cheese until melted.

Preheat the oven to 350°F/180C/Gas Mark 4

Layering lasagne:

Spoon about a third of the cheese sauce into the bottom of an oven proof dish to form a layer, then place some of the pasta sheets over the top. Follow with a layer of BBQ ragu sauce. Repeat until all the ingredients have been used up; finishing with just a layer of cheese sauce. Top with the remaining cheese and cook in the oven for 30 to 45 minutes, or until golden-brown on top and completely cooked through. Serve with a simple mixed salad.

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