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Ingredients for 4 people:
- 250 g of La Sfoglia "La Campofilone"
- 600 g of ground beef
- 2 carrots
- 1 onion
- 700ml tomato passata "BioColombini"
- salt from Trapani
- Extra Virgin olive Oil DOP Riviera Ligure "Azienda Agricola Le Muaje"
- 200 g grated Parmigiano Reggiano aged 36 months
- 50 g flour "Molino Spadoni"
- 30 g butter
- 1/2 liter of milk
- Nutmeg
For the bolognese sauce:
Chop the onion and the carrots finely and fry well in a pot with some olive oil until the onions are translucent. Add minced meat and simmer for 15 minutes. Add salt and tomato puree. Simmer for 3 hours, stirring occasionally.
For the béchamel sauce:
Melt the butter in a saucepan and stir in the flour. Add the milk and bring to a boil, stirring constantly. Season with salt and pepper.
Place on the bottom of a baking dish some spoons of bolognese sauce and bechamel sauce and mix well. Add a layer of lasagna. (You can use them uncooked. I soaked them for 5 minutes in very hot water).
Place a layer of Bolognese sauce and a layer of béchamel sauce on top. Sprinkle with some grated Parmigiano.
Repeat this until the ingredients are used up.
Cover the dish with aluminum foil and bake in the oven at 200 °C for 30 minutes. Remove the foil and bake another 15 minutes.
Recommended wine: Chianti Classico Riserva Foho - Borgo Casa al Vento