210 min 
Easy Reccomended Product
Strained Tomatoes
100 g
Ingredients (2 people)
- EVO oil to taste
- Fresh egg pasta 180 g
- Grated Parmigiano Reggiano 50 g
- Pepper to taste
- Salt to taste
- Butter 25 g
- Flour 25 g
- Milk 250 ml
- Nutmeg to taste
- Salt to taste
- Bay leaf 1
- Beef broth 100 g
- Carrots 20 g
- Celery 20 g
- Garlic 1 clove
- Minced beef 80 g
- Onion 20 g
- Thyme 1 sprig
Preparation
- For the ragù, start by finely chopping celery, carrot and onion, then brown them in a pan with some extra virgin oil and garlic.
- When golden add the minced meat and brown.
- Add salt, pepper, bay leaf, thyme and the wine; simmer and reduce.
- Now add the beef broth and the tomato; simmer on a low flame for 2 and a half hours.
- Then prepare the béchamel sauce by heating the milk in a pan and melting the butter in another while stirring in the flour, on a low flame.
- Bring the milk in the pan to the boil, pour into the pan with the butter and flour, then whisk briskly while adding the salt, pepper and nutmeg.
- Assemble the lasagne in a tray, alternating layers of ragù, béchamel sauce, pasta sheets and grated Parmigiano; repeat four times.
- Bake in the oven for 25 minutes at 180°.
