Time
1 hour 30 minutes
Serves
4
Difficulty
Difficult
Ingredients
340g egg lasagne sheets
For the meat sauce
450g mixed ground meat (beef, veal, pork)
1/2 cup chopped celery
1 carrot
1 onion
2 tablespoons crushed tomatoes made from canned whole peeled tomatoes
100ml red wine
2 tablespoons extra-virgin olive oil
140g grated parmesan cheese
1lt beef broth
1 bay leaf
1 sage leaf
salt and pepper to taste
For the béchamel sauce
3 1/3 cups of milk
3/4 stick butter
3/4 cup plain “00” white flour
nutmeg to taste
salt to taste
Method
Gently sauté the chopped vegetables in oil, add the ground meat and brown it, stirring frequently. Add the red wine and let it evaporate, then add the crushed tomatoes diluted in a little broth. Add a bay leaf, a sage leaf, salt and pepper and cook for about 25 minutes.
Heat the milk in a saucepan. In another saucepan melt the butter, add the flour and lightly toast it. Remove it from the heat and add the milk slowly, stirring with a whisk. Return it to the heat and stir over low heat for about 10 minutes or until it begins to thicken. Season with salt and a pinch of nutmeg.
Cook the sheets of egg pasta in boiling salted water, drain slightly when al dente and dry them on a tea towel.
Place a thin layer of béchamel on the bottom of an oven dish, put a layer of pasta, cover with the béchamel and then add a layer of the meat sauce and grated Parmesan. Repeat the layers until all the ingredients are used and finish the top with the meat sauce and grated parmesan.
Cook in a pre-heated oven at 350°F for 25 minutes.
