You will FIND-US in the real meat aisle
There's no Moo in our Mince!!
Forget your ready meal, grab a pack of our 100% pure horse meat and make your own delicious family meals, our horse meat is EU approved and 100% pure thoroughbred meat.
Use exactly the same as for beef mince, horse mince is slightly sweeter that adds a great taste to all your usual mince beef dishes and is a great value family meal.
Try our delicious horse meat lasagna on our recipe pages.
Pack SizeTotal Weight: 500g
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Forget your shop bought frozen Lasagna here is a recipe for the real Horse lasagna.
Serves 6 People
For the Ragu Sauce
- 500g Horse Mince
- Half Large Tube double concentrate tomato puree
- Half Large Spanish Onion finely chopped
- Half tbsp Olive Oil
- 1 Medium Carrot finely diced
- 1 Sticks Celery finely diced
- 2 Rashers Smoked Streaky Bacon or Pancetta cubed
- 2 Bay Leaves
- 1 Glass Red Wine
- Half Pint milk
- Salt and Pepper to taste
For the White Sauce
- 60g butter
- 40g plain flour
- 500ml Full Fat milk
- 20g Parmesan, freshly grated
- 2 Bay Leaves
- Small grate of nutmeg
- 8–10 sheets of dried egg lasagne
- 80g Parmesan, freshly grated
In a large saucepan add olive oil and gently fry Pancetta/bacon for 2 minutes
Add onion and fry gently until translucent then add celery and carrot and fry slowly for a further 5 minutes.
Turn up the heat to hot and add Horse mince, fry until meat is cooked and mixture is dry.
Add red wine and bay leaves, cook until wine has evaporated.
Add tomato puree and half of the milk, stir and simmer on a very low heat, covered for approx 1.5 hours.
Add pepper and salt to taste and if too dry add a little more milk, cover and simmer for another 1.5 hour, if getting too dry add a little more milk.
The longer this ragu cooks for the better and the milk gives a beautiful silky touch to this traditional Italian recipe Horse Ragu.
White Sauce Preparation
Melt the butter in a small pan on a medium to low heat.
Stir in the flour with either a wooden spoon or small hand whisk to form a paste and stir in a little of the milk (Tip: to avoid lumps warm the milk slightly first). Add the remaining milk gradually, stirring all the time, until it begins to thicken to a creamy consistency.
Add the bay leaves and a slight grate of nutmeg, leave on a very low heat to cook out the flour and infuse the bay leaf and nutmeg.
Remove from the heat, remove the bay leaves, add the Parmesan and season with salt and pepper.
Preheat the oven to 200°C/7400°F-375°F/Gas Mark 6.
Assemble the horse lasagna
Lightly butter a 22 x 26cm rectangular ovenproof dish then coat with a little of the bolognese(Ragu) sauce.
Arrange sheets of lasagne over the top, then more bolognese, a bit of white sauce and some grated Parmesan.
Continue to make layers like this until you have used everything up, we dont want wastage :) ending with a topping of white sauce and sprinkled Parmesan.
Cook in the oven for about 35–40 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.