lasagne

Ingredients for 6 servings:

• 1 m.-sized onion(s)
• 130 g carrot(s)
• 130 g celery
• 75 g bacon, streaky
• 2 tbsp olive oil
• 300 g minced beef
• 1 can of tomatoes (400 g)
• 1 class can/n Tomato paste (70 g)
• 1 tsp herbs, Italian
• 40 g flour
• 40 g butter
• 333 ml meat broth, clear
• 250 ml milk
• 200 g cream
• 100 g cheese, grated
• salt and pepper
• nutmeg
• Lasagna sheet(s) as required

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

classic

Peel, wash, and finely dice the onion, carrots, and celery. Dice the bacon. Fry the bacon and onions in hot oil. Fry the minced meat until crumbly. Sauté the celery, carrots, and tomato paste. Deglaze with the tomatoes and their juices. Season with salt, pepper, and herbs. Reduce to a thickened consistency. Sauté the flour in hot butter. Deglaze with the stock, milk, and cream, and bring to a boil. Stir in 75g of cheese. Season with salt, pepper, and nutmeg. Alternate layers of lasagna sheets, Bolognese sauce, and béchamel sauce in a square baking dish. Finish with pasta and béchamel sauce. Sprinkle with the remaining cheese. Bake in a preheated oven (180°C fan/convection oven) for 45 minutes. Drink: a full-bodied red wine.