Put in a deep pan 6 tablespoons of extravirgin olive oil and 50g of butter, 3 minced carrots, 1 minced celery, 1 minced medium onion, salt.
Let all fry slightly, stirring from time to time.
Add 500 grams of minced meat (half pork loin, half veal or beef) stir well until it’s perfectly mixed with the vegetables, add half a glass of milk, stir well until it all starts to boil, then add a bottle (1L) of pure pulped tomato (no ready sauces please!), stir well then put the pan on a low heat for at least 1 hour (the longer the better). This will keep the meat soft in the bolognese sauce. Adjust with salt.
In another deep pan, put 100g of flour and a bit of salt, add cold milk bit by bit, until you obtain a thick cream, stirring it with a whisk, so that there aren’t lumps, then keep stirring until you’ve added the whole quantity of milk (1L).Put now the pan on a medium heat and stir with the wisk until it starts boiling, when that happens, put a low heat and don’t stop stirring until it thickens. Add some nutmeg powder and leave aside. You’ll have a home made delicious “besciamella sauce”.
Prepare a big quantity of thinly grated parmesan cheese (or mature cheddar cheese).
In a large and deep tin, put butter then add a layer of sheet of fresh lasagne pastry, cover it with bolognese sauce and dust with grated parmesan cheese, then add a layer of pastry then cover with besciamella sauce and another layer of pastry. Go on adding the same sequence of layers until you reach the top of the tin. Make sure the last layer is a mix of bolognese sauce and besciamella sauce covered with a lot of parmesan cheese. Tis will create a wonderful crunchy upper crust after 30 mins in a preheated oven (200°C). Enjoy!
Courtesy of Valentina di Mauro
Tags: italian food, recipes, pasta, lasagne