A classic of Emilia Romagna cousine, Sunday dish, the family day dish.
Ragu, white sauce and we are in Bologna.
Come on, make them.
500g ready Lasagna sheets (white or green)
For ragu:
1kg ground beef
2 carrots
1 celery
1 onion
1/2 glass of white wine
1 bottle tomato sauce
1 can of peeled tomatoes
For the white sauce:
1litre of whole milk
100g of butter
50g of flour
Nutmeg
Salt
Oil
– Start preparing ragu. Chop onion, carrot and celery and brown them in a large saucepan with a little oil evo.
– Add the ground beef and brown it, then simmer with half glass of white wine.
– Add the tomato sauce and the can of peeled tomatoes, salt and cook for about two hours. The sauce will have to reduce and the meat will have to be well cooked.
– Preheat oven at 180c.
– For the white sauce: melt butter in a pot, add the sifted flour and milk gradually. Season with abundant nutmeg and a pinch of salt. Mix until you get a thick sauce.
– Take a baking tray and start composing lasagna.
– Spread a layer of white sauce (to avoid pasta to stick), then pasta sheets, ragu, white sauce and a dusting of parmigiano, cover everything with the second layer of lasagna. Go on this way until you fill all the tray.
– Finish with the last sprinkle of parmigiano and put it into the oven at 180c for 15/20 minutes.
– Serve hot.
