John Myers
Ingredients for 5 servings:
- 2 onions
- 4 tbsp oil
- 1 large carrot(s)
- 800 g minced beef
- 1 bottle of dry red wine
- 400 g tomatoes, chopped
- 200 g tomatoes, pureed
- 4 garlic cloves
- ½ jar dried tomatoes
- salt and pepper
- 600 ml milk
- 60 g flour
- 60 g butter
- 1 pinch(s) nutmeg
- salt and pepper
- 4 eggs
- 400 ml milk
- 200 g flour
- 1 pinch of salt
- Oil for frying
- 5 vines of mini tomatoes
- 10 snack peppers
- 3 rosemary sprigs
- 7 sage leaves
- Oil for frying
- Sea salt, coarse
- 3 heads of romaine lettuce
- 2 onions
- 2 garlic cloves
- 8 radishes
- 2 carrots
- 5 tbsp red wine vinegar
- 7 tbsp pumpkin seed oil
- salt and pepper
- ½ cup pumpkin seeds, roasted
- some salt, coarse
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 3 hours 20 minutes
from the show “The Perfect Dinner” on VOX from 04.02.2025
For the Bolognese sauce, finely dice the vegetables (except the garlic) and fry them in a little oil. Add the minced meat and fry until the liquid has evaporated. Deglaze with a little red wine and stir until the bottom of the pan is visible again. Repeat this process until the wine has almost completely evaporated. Add the chopped and passata, garlic, salt, and pepper. Simmer the sauce over low heat for at least an hour. For the béchamel sauce, melt the butter in a saucepan, add the flour, and stir vigorously with a whisk. Fry over medium heat until the flour turns light brown. Stir in the milk in portions, making sure there are no lumps. Season to taste with salt, pepper, and nutmeg. The sauce should have a creamy consistency. For the pancakes, mix all the ingredients well with a hand mixer. Heat a pan with a little oil. Pour a small ladleful of batter into the hot pan and swirl it until the batter covers the bottom. Once the surface has set, turn the pancakes over and fry briefly on the other side. Stack the finished pancakes and set aside. For the lasagna, prepare five greased baking dishes (13-14 cm in diameter). Cut the pancakes into quarters and use them instead of lasagna sheets. Line the bottom of each dish with two pieces of pancake, top with a layer of Bolognese sauce and then béchamel sauce. Repeat this process twice. Finally, sprinkle with Parmesan cheese. Bake the lasagna at 200°C for about 20-30 minutes. For the roasted tomatoes and peppers, carefully wash the tomatoes to ensure the vines remain intact. Wash the peppers thoroughly as well. Heat a pan with a little oil and roast the vegetables with rosemary sprigs and sage leaves. Swirl the pan occasionally to prevent burning. Sprinkle with coarse sea salt and serve. For the Styrian salad, wash the romaine lettuce and cut into thin strips. Thinly slice the radishes and onions, finely chop the garlic, and finely grate the carrots. Mix everything well and divide between small bowls. Mix the pumpkin seed oil, vinegar, salt, and pepper to make a dressing, thinning with water if desired. Drizzle the dressing over the salad and garnish with roasted pumpkin seeds and coarse salt. Michaela prepared this recipe as a main course on Tuesday, February 4, 2025, in the show “The Perfect Dinner” – Day 2 in the Palatinate.
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