Lasagne

Chauffer the oil in a large saucepan

Use kitchen scissors to snip the Bacon into small pieces, or use a sharp knife to Hacher it on a chopping board

Ajouter the Bacon to the pan and Cuire for just a few mins until starting to turn golden

Ajouter the Oignon, celery and Carotte, and Cuire over a medium Chauffer for 5 mins, stirring occasionally, until softened.

Ajouter the Ail and Cuire for 1 min, then tip in the Hacher finement and Cuire, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.

Remuer in the Tomate purée and Cuire for 1 min, mixing in well with the Bœuf and vegetables

Tip in the chopped tomatoes

Fill each can half full with water to Rincer out any tomatoes left in the can, and Ajouter to the pan

Ajouter the honey and Assaisonner to taste

Mijoter for 20 mins.

Chauffer 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 Pâtes

Repeat with a further 2 layers of sauce and Pâtes, finishing with a layer of Pâtes.

Put the crème fraîche in a bowl and Mélanger with 2 tbsp water to loosen it and make a smooth pourable sauce

Verser this over the top of the Pâtes, then top with the mozzarella

Sprinkle Parmesan over the top and Cuire au four for 25–30 mins until golden and bubbling

Servir scattered with Basilic, if you like.