Lasagne
Ingredients
- 2 red onions
- 3 carrot
- 1 stick celery
- 300 g minced beef
- 250 g minced pork
- 5 tbsp of dried oregano
- 1 branch rosmary
- 5 cloves garlic
- 500 g peeled tomatos
- 100 g of fresh tomatos
- 500 ml red wine
- 50 g butter
- 50 g flour
- 750 ml milk
- 250 g parmesan
- 15 Lasagneplates
Instructions
Cut the onions and celery on to small cubes and grade the carrots.
Heat some olive oil in a pot. You will use this pot for the whole bolognese, so choose a rather big one.
Fry the legumes in the oil, leave the garlic outside.
Add the meat and oregano. After a couple of minutes add the red wine and boil for 5 minute. Add the crushed garlic during this time.
Add the tomatos , some salt and pepper. Let the bolognese boil for 1 to 6 hours at low temperatures. Add some more wine or water if neccecary during the cooking, but let it at least boil another 45 minutes afterwords.
For the Béchamel melt some butter in a pot and stir in the flour until gold brown.
Slowly add the milk while mixing. The sauce should be smooth and no cloths should be visible.
Add some nutmeg, salt and pepper and boil for 10 minutes.
Heat the oven to 180 degrees.
Use a big oven form and add some bechamel to the bottom. Now add layers of pasta, bolognese and bechamel. Add some Parmesan to the Béchamel layers. Repeat until the form is full and the bolognese is used. The last layer should be Béchamel. On top of it, add the rest of the Parmesan.
Dont put to much of the Bolognese on each layer. The goal is to have 5 layers, each with a good coverage of bolognese, but not drowning in bolognese.
Boil the Lasagne for 40 minutes in the oven. After taking it out, wait 5 to 10 minutes before cutting.