Lasagne alla Contessa

Ingredients for 6 servings:

• 1 carrot(s)
• celery
• 1 onion(s)
• 350 g minced meat, mixed
• 400 g tomatoes, from the can
• 125 g butter (approximately)
• 100 ml wine, red, strong
• 100 ml meat broth
• Salt
• Pepper, freshly ground
• 650 ml milk
• 50 g flour
• 300g mozzarella
• 70 g Parmesan, freshly grated
• Lasagna sheet(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Lasagna with ragout and mozzarella

Finely chop the carrot, a piece of celery, and onion and fry briefly in a pan with a little butter. Add the meat and brown briskly. Then add the red wine and let it evaporate over medium heat. Gradually add the meat broth and let it evaporate (this gives the ragù a very rich flavor). Puree the tomatoes and add to the meat ragù, seasoning with salt and pepper. Pour over about 250ml of milk and simmer over very low heat. For the béchamel sauce, melt 50g of butter in a saucepan, then add the flour. Gradually add the rest of the milk while stirring. Season with salt and freshly ground pepper; the sauce should not be too thick; thin with milk if necessary. Now cut the mozzarella into small cubes. Preheat the oven to 180°C and grease a rectangular dish with butter. Layer the lasagna as directed: – Pasta – Ragout – Béchamel sauce – Mozzarella – Pepper. Cover the last layer of pasta completely with béchamel sauce and sprinkle with Parmesan cheese, then season with pepper. Top with knobs of butter, if desired, and bake in the oven.