Lasagne Dip with Tortellini Crisps

Preheat oven to 200°C (180°C fan).

Heat olive oil in a pan and cook onion and garlic until soft, then add mince and brown it well.

Stir in tomato purée, chopped tomatoes, sugar, salt, pepper, and oregano or basil, then simmer for 20 minutes until thick and glossy.

Melt butter in a separate pan, whisk in flour to make a roux. Gradually add milk, whisking until smooth and thickened. Stir in Parmesan, nutmeg, and season with salt and pepper.

Spoon the ragu into an ovenproof dish, then pour the béchamel over the top. Scatter mozzarella and extra Parmesan and bake for 25 minutes until golden and bubbling.

Meanwhile, toss the tortellini with olive oil, salt, pepper, and herbs if using.

Arrange them closely on a parchment-lined baking tray. They should be touching in a grid formation to form a single sheet of pasta.

Sprinkle over mozzarella and Parmesan and bake for 12–15 minutes until cheese melts and tortellini stick together.

Let cool slightly, then tear off in clusters and serve dipped in the bubbling lasagne dip.