Per il ragù alla bolognese
grating 200 gr
around 1 kg
- Meat Stock
minced meat 250 gr
minced meat (thigh) 250 gr
- 1 Carrots
- 1 Onion
- 1 glass of Milk
- Olive Oil
extravirgin 4 spoon
grounded, how much you like
sauce 250 ml
- 1 Celery
- 1 glass of red wine
Start the preparation with the meat stock.
Prepare now, a mix with minced onion, carrots and celery and browning it into a pan with oil and butter.
Chop finely the bacon and, after a few minutes, add it into the pan with a minced meat, browning all togheter a little witha vivid flames.
Add a red wine and let it evaporate, maintaining the fire with vivid flames.
Now you can add the tomatoes sauce, the meat stock, pepper and just a little salt, let it cook in a pot (not completely covered) for two hours, mixing sometimes and adding meat stock and, at the end, also the milk.
During this time, prepare the bechamel following for example this recipe, remembering that for this kind of food, the bechamel will be a little bit fluid.
When the Ragù is ready, start to heat up the wave at 160° and start to make the structure of your LASAGNE: butter your rectangular pan (1), apply the Ragù (2 spoons) and put the lasagne (3).
now covered with a few spoons of bechamel (3). Adding with a lot Ragù end a little parmisan (5). Coverind with other lasagne (6) and make the same things to realize the second layer.
Make many layers, depends on the pan, until you finish all the ingredients. In another one little pot, mixing ragù with other bechamel (7) and finish your lasagna with this (8).
At the end put other parmisan (9) and put the pan into the weave for almost 50-60 minutes, looking sometimes the cooking point: LASAGNE will be ready when they’ll have a good color and a good and nice crust.
When they’ll be ready, remove them from the weave, let them cool down a little for 10 minutes and cut them into the pan and serve to your friends!