LASAGNA Al RAGU

1. Preparation of ragu (Bolognese sauce)

You need:

- 1/2 onion

- 400gr of minced beef

- 1/2 carrot

- one celery piece

- white wine

- sugar

- salt

- black pepper

- nutmeg

- Milk

- olive oil

- Tomato Sauce - 1 litre

First mince the onion, carrot and celery. Add three time wine and let evaporate each time. after add the minced meat and stir until the meat is brown. In order to ease the meat to release its water, add a pinch of salt and allow to evaporate. Add black pepper, and finally add the tomato sauce. Cook covered for 30 minutes, then open and add a couple of glasses of milk. Cover again and cook for a couple of hours. Before closing fire add black pepper, sugar if necessary and nutmeg.

2. Preparation of lasagna

You need:

- Ragu Sauce

- Lasagna pasta 500 gr.

- Besciamella - 1 litre

- Scamorza 200 gr.

- Parmigiano ( as you want)

- Basil ( as you want)

Prepare the base layers putting some bolognese sauce on the oven pan. Add the first sheet of Lasagna and create the first layer (the repeat with all the others):

Bolognese Sauce, Scamorza pieces, Besciamella and parmigiano. Repeat until the last layer where also you must add more bolognese sauce to cover and more parmigiano and basil leaves.

Finally put all in the oven for 20 minutes at 180 deg.