Lasagne alla bolognese
Comfort food from Italy

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Lasagne alla bolognese

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Ingredients

Adjust Servings:
For the lasagne alla bolognese
3 tsp Olive oil
1 Carrot finely chopped
1 Onion finely chopped
300 g Minced meat
100 ml White wine dry white wine suits best
250 g Passata
25 g Butter plus a little extra for the scale
Lasagne sheets
1 quantity Bechamel sauce
65 g Parmesan cheese freshly grated
Salt
Pepper
For the bechamel sauce:
50 g Butter
50 g Plain flour
500 ml Milk
Salt
Pepper
Nutmeg a pinch of freshly grated nutmeg can be added if you prefer
Cuisine:

Ingredients

  • For the lasagne alla bolognese

  • For the bechamel sauce:

Directions

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For the lasagne:

Heat the olive oil in a pan, add the carrot and onion and fry them 5 minutes on low heat; stirring occasionally. Add the minced meat, fry until brown, pour the wine and let evaporate him. Bring to taste with salt, add the passata, let the sauce simmer for 30 minutes and add some pepper.

Heat the oven to 200 ° C. Butter a baking dish. Arrange a layer of lasagne in the buttered dish, top with some meat sauce, then spoon some béchamel, sprinkle everything with parmesan and spread some butter. Repeat this process until all the ingredients are used up, but finish with a layer of bechamel. Put the dish for 30 minutes in the oven and put it piping hot to the table.

For the bechamel:

Melt the butter in a saucepan over medium heat. Stir in the flour. Add the milk and bring to boil, stirring. Add salt to taste, reduce heat to low and let the sauce simmer covered for at least 20 minutes; stirring occasionally. The sauce should not taste like flour. Remove the pan from the heat, taste, add more salt if necessary and season the sauce with salt and / or nutmeg. Dilute the sauce if necessary with some milk. If it is too thin, you can put the pan back on the heat and add a knob of equal parts butter and flour.

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