Bavarian Lasagna

Ingredients for 4 servings:

• 250 g tagliatelle pasta
• salt water
• 40 g butter
• 1 onion(s), diced
• 400 g minced meat
• 1 tsp salt
• 150 ml red wine
• 1 class can/n tomatoes, chopped
• 1 can/n water
• 2 cloves garlic, sliced
• 2 bay leaves
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 pinch of salt
• some nutmeg
• 200 ml cream
• 100 g cheese (Emmental), grated
• 100 g cheese (Emmental), grated for gratinating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

For the meat sauce, heat the butter and sauté the onion and garlic until translucent. Add the ground meat and brown. Deglaze with the red wine, then add salt. Add the chopped tomatoes, bay leaves, and water. Simmer for about 1 hour. Season with salt if desired and discard the bay leaves. For the cheese sauce, combine 2 tablespoons of butter with 2 tablespoons of flour and sauté briefly. Pour in 2 cups of milk while stirring. Add salt and nutmeg. Simmer gently for 15 minutes. Finally, stir in the cream and 100g of grated cheese. Cook the tagliatelle in the salted water for 7 minutes. Prepare a medium-sized baking dish. First, spread some cheese sauce on the bottom of the dish. Then layer a layer of pasta, topped with the meat sauce and cheese sauce. Continue until all ingredients are used up. Finish with the cheese sauce and sprinkle with the remaining grated Emmental cheese. Bake in a preheated oven at 180°C for about 30 minutes.