Directions
- 1Finely chop the carrot, celery, and onion. Cut the pancetta into small cubes.
- 2Heat olive oil in a large pot and add vegetables and pancetta; sauté until softened but not browned (5–10 minutes).
- 3Add beef and cook until browned.
- 4Add tomato paste and cook over high heat for 2 minutes.
- 5Add crushed tomatoes and simmer for 3 minutes.
- 6Add red wine and simmer for 1 hour over low heat.
- 7Add beef broth and simmer for 30 minutes over low heat.
- 8Add salt and pepper to taste and simmer uncovered for another 30 minutes.
- 9Make béchamel sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk until smooth.
- 10Season with salt, nutmeg, and pepper.
- 11Layer lasagna noodles, bolognese sauce, béchamel, and Parmesan cheese in a baking dish.
- 12Bake at 190°C (380°F) covered for 30 minutes, then uncovered for 15 minutes.
- 13Let rest for 15-20 minutes before serving.
Ingredients
- 200 gr Pancetta
- 500 gr Ground beef
- 2 pcs Onions
- 2 pcs Carrots
- 2 stalks Celery
- 150 ml Red wine
- 4 tbsp Extra-virgin olive oil
- 2 tbsp Tomato paste
- 100 ml Beef broth
- 250 gr Tomatoes MOTTI
- 0 Salt
- 0 Pepper
- 500 ml Milk
- 50 g Unsalted butter
- 50 g All-purpose flour
- 0.25 teaspoon Salt
- 0 Nutmeg
- 0 Parmigiano reggiano cheese
- 0 Freshly ground pepper
- 0 Lasagna noodles
Equipment
large potwooden spoonsmall saucepanwhiskbaking dish
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