A typical #sunday meal - Mamma always knows best!
Ingredients
Lasagna sheets
1/2 kg mince (can be beef or pork as per preference)
100g Sausage
Celery
Carrot
White Onion
Garlic
Tomato Sauce
Cloves
1/2 glass red wine
salt, pepper
Grated Parmigiano
150g butter
150g flour
1l milk
Nutmeg
Olive Oil
Star by prepping the besciamelle sauce: heat up in a pot the milk and the butter at low heat. Once the butter has melted, turn off the heat and add the flour mixing well with a whisk. Once you have obtained a cream, on the side mix the nutmeg with a little milk. Pour it on the flour and re-heat it to obtain a creamy sauce. Leave it on the side to cool off.
You can now prepare the ragu: heat up in a pot some olive oil and crushed garlic. Cut the carrot, onion, celery into small cubes and fry in the oil to create a base of the soffritto. After 2/3 minutes, add the sausage broken into pieces and the mince. Pan fry all together for 5 minutes at high heat, adding wine as well. Let the alcohol evaporate and then add ta can of tomato sauce, cloves and half a glass of water. Stir your ragu well and consistently, adding water if it dries up too much and let it cook for at least an hour to make it extra rich.
Once the ragu is done, let it cool off on the side.
Now you can start composing your lasagna! Place in a baking tray a first layer of lasagna sheets, add a layer of ragu, then basciamelle sauce on top and a generous sprinkle of Parmigiano cheese. Repeat for as many layers as your tray allows, making sure to finish off with a layer of besciamella, a generous grating of Parmigiano cheese to cover it up and some butter flakes to get the top nice and crunchy. Cook in the oven at 180 for about 30 minutes.
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