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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Dont be fooled, this is not hard to make and really impressed my friends, enough to feed 4 hungry tummys Ingredients:
lasagna sheet |
60 g parmesan cheese |
1 liter milk |
60 g butter |
60 g flour |
500 g minced beef |
100 g onions |
100 g celery |
100 g carrots |
2 (8 ounce) cans plum tomatoes |
150 ml red wine |
1 tablespoon olive oil |
1 pinch salt |
Directions:
1. White Sauce: Heat the butter, add the flour and cook for 10 mins until it has formed a honeycomb consistency , or roux. Slowly add the warm milk in stages, stirring continually until it has a sauce-like consistency.
2. Bolognese: Sweat the chopped vegetables in olive oil, add the mince and a pinch of salt. When all the liquid from the mince has evaporated, add the red wine and, when evaporated, add the tinned plum tomatoes. Cook gently for 2 hours on a very low heat.
3. Mix the bolognese with the bechamel. Check the seasoning.
4. In a baking dish add a couple of ladles of bechamel and sauce. Lay a sheet of pasta on top. Add more sauce on the top and spread with Parmesan. Continue until the dish is full.
5. Cook in the oven for 25-40 minutes at 180°C.
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