Lasagne alla bolognese
Instructions
In a pan heat three tablespoons of oil and insaporitevi carrot and chopped onion.
Add the minced meat, cook it, then add the wine and let evaporate.
Add salt, add the tomatoes and cook for at least half an hour.
Eventually, add a pinch of pepper.
Meanwhile, make the dough, pull it to browse, cut into strips, boil in salted boiling water and stendetele on a wet kitchen towel and squeezed.
Cut into rectangles.
In a buttered baking dish take a first layer of lasagna, spread on the surface a few tablespoons of ragu and béchamel sauce, sprinkle with cheese and spread butter flakes.
Make another layer of lasagne and continue alternating the seasoning.
Finished with béchamel and ragout.
Place in oven at 200 degrees for half an hour.
Accompanying wines: Lambrusco Salamino Di Santa Croce DOC, DOC, Sangiovese Aprilia Cacc ' è Di Lucera DOC Wines.
Ingredients and dosing for 4 persons
- Type egg pasta dough
- 300 g of minced meat
- 50 cl of bechamel
- 70 g of grated cheese
- 1/2 cup of dry white wine
- 250 g of tomato pulp
- 1 onion
- 1 carrot
- Butter
- 3 tablespoons of olive oil
- Salt
- 1 pinch of pepper