Lasagna verde di attutire selvatici

Ingredients for 6 servings:

• 750 g game meat (mouflon meat)
• 3 carrots
• 3 stalk(s) Celery
• 2 onions, red
• 5 cloves garlic
• 2 tbsp tomato paste
• 250 ml red wine, dry
• 1 can of tomatoes
• 1 tbsp olive oil
• 1 bunch of bouquet garni
• salt and pepper
• 100 g durum wheat flour or semolina
• 200 g Flour (Farina 00) or Type 405
• 100 g spinach, frozen
• 1 tsp olive oil
• 3 eggs, size M
• 60 g butter
• 80 g flour
• 1 liter of milk
• 1 tbsp lemon juice
• salt and pepper
• nutmeg
• 1 tsp butter
• 300 g Pecorino

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 hours 35 minutes; Total time approx. 14 hours 50 minutes

time-consuming

Clean and chop the vegetables. Then mince the meat and finally toss the vegetables through a fine sieve. First, fry the vegetables in a little oil and then remove from the pan. Then fry the meat in the same pan, add the tomato paste and fry. Deglaze with the red wine, add the vegetables and canned tomatoes and season with salt and pepper. Place everything in a slow cooker along with the bouquet garni and cook on LOW overnight for 10-12 hours. Briefly fry the spinach, let it cool, and then squeeze out the excess liquid. It should no longer be runny. Briefly mix with the room-temperature eggs using a hand blender. Knead the semolina, the Farina 00, the egg-spinach mixture and the olive oil into a smooth dough and let it rest, covered, at room temperature for at least 30 minutes. I only add salt to the cooking water. Use a pasta machine to make thin lasagna sheets from the dough. Since the lasagna should have at least 5-6 layers, the second-lowest setting must be selected. Cook the lasagna sheets individually in salted water for about 45 seconds and either refresh in cold water or use immediately. For the béchamel sauce, melt the butter in a saucepan, add the flour, and sauté briefly. Gradually deglaze with milk and mix well. Simmer on low heat for about 30 minutes, stirring frequently; be careful, it burns easily. Then season with salt, pepper, nutmeg, and lemon juice. Stir in half of the pecorino cheese. Fill a buttered baking dish first with the tomato sauce, then the lasagna sheets, béchamel sauce, and more tomato sauce. The béchamel sauce should be the top layer. Sprinkle with the remaining cheese and bake at 180°C (fan oven) for about 35 minutes. The lasagna can be made well in advance, but it will then take about 40 minutes. 1218 kcal per serving.