Lasagne

Here I am!
As promised here is my surprise recipe, I'm making Lasagne! ˆˆ

Lasagne

The preparation takes a long time so you want to make lasagne when you have time to dedicate to this project.

The ingredients for the meat sauce, ragú, are:

• Onion 1
• Carrot 1
• Celery a couple of branches
• Ground beef 1,30 lb
• Pomí strained tomatoes 2 cartons
• Red wine 2 fingers
• Olive oil
• Salt
• Pepper

Ingredients for the Besciamella sauce:

• Butter 3.5 oz (6 1/2 tb, 100 gr)
• Flour all purpose or 00 3.5 oz (100 gr)
• Milk 33 oz ( 1 lt)
• Nutmeg
• Salt

Ingredients to layer the lasagne:

• Lasagne 1 package ( I use the ones that don't require boiling)
• Mozzarella cheese 1 lb (400/500 gr)
• Parmesan Cheese

Preparation: 

Let's start with the ragú. 

1. Chop the onion, the carrot and celery. You want to chop the onion very thin. After, pour in a large pot a little bit of olive oil and add the chopped vegetables (img 1)

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2. When they turn a golden color and the onion almost melts ( you can add a finger of water if the onions are still all there) add the ground beef and let it cook, stirring from time to time. 

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3. When the beef is almost done turn the flame high, add the wine and let it evaporate. (img 3, 4)

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4. When the wine evaporated completely add the Pomí strained tomatoes, turn down the flame to low and cover the pan. Adjust with salt and pepper. The sauce will have to cook for 2 hours, so the sauce will reduce consistently. Stir from time to time. (img 5, 6 )

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5. When the meat sauce is almost ready you should start making the besciamella sauce.So in a small pot melt the butter (img 7 ) and slowly add the sift out flour stirring continually and let it cook for a couple of minutes avoiding the mix to stick to the bottom of the pot or to turn brown. Take the pot away from the burner and add the milk, i doesn't have to be cold, so take it out of the fridge when you start making the besciamella sauce.

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6. Mix the milk with a whisk to the butter and flour and when it is well blended move the pot back on the burner at a low flame, add the grated nutmeg and a pinch of salt and keep mixing until the sauce becomes dense and veils the whisk. (img 8) And the besciamella is ready!!!!!





Let's start with the assembly part, the fun part ˆ_ˆ
In a oven dish pour a layer of the besciamella sauce and right on top a layer of lasagna. (img 9, 10 )

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Cover with a layer of the ragú and a layer of besciamella. (img 11, 12)

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On top place the diced mozzarella and a layer of parmesan cheese. (img 13)

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Repeat the process to create another layer. 

Place the oven dish covered in the oven for about 40 minutes at 400 degrees.
After 40 minutes uncover the lasagne and keep uncovered in the oven for 10 minutes more so the top part, the one with the mozzarella and the parmesan cheese will brown gently.
Let it sit for at least 20 minutes before serving.
And the lasagna is ready!!!

BUON APPETITO!

For those who are curious to know what kind of wine I used... here it is!
It is a Sicilian wine Tenuta Rapitalá Nero d'Avola, one of my favorite! You should try it ;)

Tenuta Rapitalá Nero d'Avola