Lasagne alla luciana

INGREDIENTS for 4-6 PEOPLE 350 g 300 g wide, lasagna with ricotta romana, 100 g fresh cream 8 tablespoons of fresh Parmesan cheese, 75 g of butter, olive oil, 1 small onions, 400 g of pork loin, tomato sauce, 1 bay leaf, 2/3 basil leaves, 1 clove of garlic, 1 small stalk of celery, 1 carrot, 1/2 glass of red wine, pepper, salt and nutmeg.

Peel, wash and mince fine carrot, celery, garlic and onion.

Chop apart the lonza.

Put the first beat made in a tall saucepan suitable for the microwave, add about half of the butter and 5 tablespoons of olive oil.

Put the Pan in the oven, programmatelo at maximum power and let it FRY for 3 minutes remembering to stir halfway through the cooking.

Spent the time indicated, add all the meat, stir and continue cooking for 2 minutes, then sprinkle with wine, add two tablespoons full of tomato sauce, basil leaves and Laurel ones and the nut loose in three tablespoons of water.

Mix everything well and continue cooking covered container for 25 minutes, stirring occasionally.

While the sauce cooks, put on the stove boiling salted water; When will lift the boil put yourself, little by little, the pasta, mix it half-cooked, drain and tuffatela in cold water, then riscolatela and roll out on a tarp.

Pass through a sieve the ricotta, collecting it in a bowl; then, stirring, whole cream.

cream, a pinch of nutmeg and pepper.

Accomodate now layered lasagna in a rectangular container edges rather high, then dress with the sauce and ricotta, alternating between them, not forgetting to sprinkle with Parmesan all layers.

Completed work put on the remaining butter into small pieces.

About 15 minutes before serving, put it in the oven and set this at maximum power; If you want the crust surface light the grill.