Why fry garlic and onions first?!!

[Workinghardeveryday]

Okay so in a rush, in my lasagna sauce, why do I need to fry off the onions that are chopped very very small and my garlic squeezed from a garlic press?

What difference does it actually make to the sauce??!

@Workinghardeveryday

Sauce, onions, garlic, mixed herbs, salt, pepper, passata, dash wor sauce - anything else to make it better?

Red wine & time. The longer you cook it the richer & deeper the flavour.

M and S steak lasagne... tastes much nicer than any I have made...

Otherwise it'll taste like pickled onions

Chicken livers help apparently too

Fry chopped onion, garlic, finely chopped celery and grated carrot.
Add mince and brown.
Add thyme, bay leaf, salt, pepper, tomato puree
Add splash of milk (the milk proteins deepen the flavour)
Add tin of tomatoes and beef stock cube

You can also add wine or use worcester sauce instead of the beef stock cube.

Simmer for 5 minutes and then its ready to layer with the pasta and bechemal sauce.

Cook in oven for approx 20-25 minutes.

My mother's tip for the times you can't think what to make, was to start by frying onions then take it from there.

Very few things do not taste better for including fried onions.

A mixture of basil, thyme, parsley and oregano make the lasagne sauce for me.

Try adding a bit of ndjuja at end of mince browning stage.

And I'd agree with PPs who've said to cook onions slowly. The correct term is sweating, but yuk.

Stop using spray oil and get some olive oil.

I don't fry off garlic, I crush it into the sauce. It's what they do in France and makes a stronger garlic taste. I always fry onions though.

Thanks everyone. Made it, everyone said it was best ever!!