Directions
- 1Prepare the vegetables by chopping the onion, peeling and chopping the carrots, chopping the celery, and mincing the garlic.
- 2In a large pot, sauté the vegetables in olive oil.
- 3Add the sweet sausage and the ground meat mixture (beef, pork and veal) to the pot and cook until browned.
- 4Add the tomato paste and cook for a few minutes, then deglaze with white wine.
- 5Add the crushed tomatoes and simmer until the sauce has thickened.
- 6Make the pasta dough by combining flour, eggs, salt, and olive oil.
- 7Knead the dough until smooth and elastic, then let it rest, covered.
- 8Make the béchamel sauce by melting butter in a saucepan, whisking in flour, and gradually adding milk until smooth and creamy. Season with nutmeg, salt, and pepper.
- 9Roll out the pasta dough thinly using a pasta machine.
- 10Blanch the pasta sheets for 10 seconds in boiling water, then immediately transfer to an ice bath to cool and stop the cooking process.
- 11Assemble the lasagna by layering the sauce, pasta sheets, ricotta cheese, and mozzarella cheese in a baking pan.
- 12Top with the remaining sauce and mozzarella cheese, then bake until golden brown and bubbly.
- 13Garnish with fresh parsley before serving.
Ingredients
- 1 onion
- 2 carrots
- 2 stalks celery
- 1 head garlic
- 1 lb sweet sausage
- 0.5 lb beef
- 0.5 lb pork
- 0.5 lb veal
- 1 can tomato paste
- 0.5 cup white wine
- 1 can crushed tomatoes
- 3 cups flour
- 3 eggs
- 1 cup butter
- 3 cups milk
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch pepper
- 15 oz ricotta cheese
- 1 lb mozzarella cheese
- 0.5 cup parmesan cheese
- 1 handful fresh parsley
Equipment
knifecutting boardpeelerlarge potwooden spoonmeasuring cupswhiskspasta makerbaking sheetplastic wraprolling pinlarge bowlgrater
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