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Preparation time
1h 30min
Total time
2h 0min
10 portion(s)
  • TM 5
published: 2016/02/16
changed: 2016/02/16


Béchamel Sauce

  • 500g Milk
  • 40g Butter, cubed
  • 50g plain flour
  • 100g grated cheese
  • Salt and pepper, to taste
  • pinch of ground nutmeg


  • 1 onion, peeled and quartered
  • 4-6 garlic cloves, peeled
  • 1 carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 1-2 fresh chillies (depends how spicy you like it), roughly chopped
  • 2-3 anchovies
  • 20g Butter
  • 20g olive oil
  • 100g pancetta OR bacon OR salami, chopped
  • 20g balsamic vinegar
  • 700g tomato passata
  • 50g tomato paste
  • Salt and pepper, to taste
  • 1 teaspoon sugar
  • 1 teaspoon chilli flakes
  • 2-3 bay leaves
  • fresh basil, handful, chopped
  • fresh parsley, handful, chopped
  • 2 pieces osso bucco
  • 250g Beef mince
  • 250g pork mince
  • grated mozarella and parmesan cheese, or any cheese you like
  • Lasagne sheets, fresh or dried

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Recipe's preparation

  1. I recommend making the bechamel sauce first, set aside and continue with the meat sauce without washing the bowl tmrc_emoticons.) 

    Place all bechamel sauce ingredients in the TM bowl and cook for 12 minutes, 100 degrees, speed 3. Once cooked, transfer the sauce into a separate bowl and set aside while you prepare the meat sauce.  

    Without washing the bowl, place onion, garlic, carrot, celery, chillies and anchovies in the TM bowl and chop for 5 seconds, speed 5.  Scrape down sides of bowl.  Repeat if necessary, until finely chopped.

    Add butter and olive oil and sauté for 3 minutes, 120 degrees, spoon speed (slowest speed setting), MC OFF.

    Add chopped pancetta (OR bacon OR salami, if using) and balsamic vinegar to the bowl and cook for 3 minutes, 120 degrees, spoon speed (slowest speed setting), MC OFF.

    Add tomato passata, tomato paste, salt, pepper, sugar, chilli flakes, bay leaves and herbs to the bowl and cook for 5 minutes, 100 degrees, speed 1, MC ON.

    Place osso bucco into TM bowl ensuring to push the pieces down into the sauce.  Cook for 40 minutes, 100 degrees, speed 1. 

    Add the beef and pork mince to the TM bowl, push the mince down into the sauce and break it up slightly with a spatula so it is not clumpy.  Cook for 20 minutes, 100 degrees, speed 1, REVERSE.

    Carefully remove the osso bucco from the sauce, making sure to get all the pieces out, including any bones which may have come away from the pieces while cooking.  It should be very soft with the meat falling off the bone.  Pull the meat from the bones, and cut into small pieces, then put the meat back into the sauce.  Cook for a further 10 minutes, varoma, speed 1, REVERSE, MC OFF (place simmering basket on top to avoid food splatters).


    Preheat oven at 180 degrees.

    Assemble your lasagne:  start by spooning some of the sauce onto the bottom of a baking dish.  Spoon some béchamel sauce over and then top with lasagne sheets.  Sprinkle some mozzarella and parmesan in between some of the layers and repeat the process until all the sauce is used.  Finish with a good sprinkle of mozzarella cheese on the top layer.

    Bake in the oven for about 30 minutes, or until pasta is cooked and cheese has melted.

    Let the lasagne rest before serving, preferably for a few hours if you have time, otherwise for about 20-30 minutes if not making ahead of time. 


This lasagne is best made ahead of time.  I usually make it in the morning to serve in the evening.  It is even better the next day tmrc_emoticons.)

Make sure your pieces of osso bucco are not too large - two medium sized pieces or one large and one small works well and will not overfill the TM bowl.

This recipe has been adapted from a recipe handed down to me from my friend's Italian grandmother.  If you try my version, please don't forget to come back and leave a comment and rating so that I know what you think and if I need to make any changes tmrc_emoticons.)

Also, come and check out my facebook group 'Aussie TM5 Thermomixer' for more great recipes, tips and hints.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • 11. June 2023 - 07:40

    Sensational recipe! I was short on time, so I made the sauce on Thursday, Bechamel on Friday and cooked. Refrigerated when cooled and reheated for Saturday night! Delicious, robust lasagne flavours! An absolute winner! Best lasagne I've ever made and I will make again. Good food takes time and this recipe is worth the time. Many thanks for sharing this recipe ❤️

  • 9. June 2017 - 15:10

    macy241 wrote:
    The recipe looks fine and a lot of work has gone into creating it, but it's definitely Lasagna and NOT osso bucco. Osso bucco is a completely different recipe.

    Thank you for your comment macy241 - however "osso bucco" refers to the cut of meat NOT the recipe. This is lasagne made with mince meat, with 2 pieces of osso bucco cut of meat added for extra flavour. The recipe came from an Italian grandmother.

  • 9. June 2017 - 15:09

    Hi Viddy, it's mc on unless otherwise stated tmrc_emoticons.)

  • 5. June 2017 - 23:58

    The recipe looks fine and a lot of work has gone into creating it, but it's definitely Lasagna and NOT osso bucco. Osso bucco is a completely different recipe.

  • 26. April 2017 - 09:58

    When you put Oslo bucco in to cook, is mc on or off?

  • 4. April 2017 - 16:12

    Delicious, authentic and made enough for 2 lasagnes for our family of 4. Thank you for sharing

  • 25. March 2017 - 16:21

    Delicious!! This is a favourite in our house. My 3 year old loves it just as much as the rest of the family! I usually avoid using anchovies but they worked perfectly. Great textures and flavours. Thanks for sharing!!

  • 16. November 2016 - 20:58

    Absolutely delicious.

    I used turkey mince instead as its what I had. And I bought something that was not ISO so delicious.

  • 15. July 2016 - 18:54

    Love it!  Very traditional Italian flavour! Thank you tmrc_emoticons.)

  • 14. July 2016 - 12:54

    Really tasty, robust flavour (even though I omitted the anchovies and bacon).  Thank you for the recipe tmrc_emoticons.-)

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