La Lasagna
Directions
- 1Melt ghee in a pan.
- 2Chop the beef.
- 3Brown the chopped meat in the pan.
- 4Remove the browned meat from the pan.
- 5Chop the carrots.
- 6Chop the onion.
- 7Add more chopped meat to the pan to brown.
- 8Deglaze the pan with red wine.
- 9Add chopped carrots, celery, and onion to the meat.
- 10Add tomato paste to the mixture.
- 11Stir everything together.
- 12Pour the red wine from the deglazed pan into the meat and vegetable mixture.
- 13Season with salt.
- 14Season with black pepper.
- 15Cover the pot and cook for 3 hours.
- 16Melt butter in a separate pan.
- 17Add flour to the melted butter.
- 18Stir to create a roux.
- 19Take the pan off the flame.
- 20Pour cold milk into the roux.
- 21Whisk vigorously until smooth.
- 22Place the pan back on the flame and mix constantly until it boils and thickens.
- 23Add some salt to the béchamel.
- 24Grate nutmeg into the béchamel.
- 25Add olive oil to a pot of boiling water.
- 26Cook the lasagna pasta sheets, two pieces at a time, for half a minute.
- 27Remove the cooked pasta sheets and drain.
- 28Spread some béchamel on the bottom of a baking dish.
- 29Place a layer of pasta over the béchamel.
- 30Spread a layer of ragout over the pasta.
- 31Drizzle béchamel over the ragout.
- 32Grate Parmigiano Reggiano over the béchamel.
- 33Repeat layers of pasta, ragout, béchamel, and Parmigiano Reggiano.
- 34Add butter pieces on the top layer.
- 35Bake in the oven for half an hour at 200°C (392°F) until a crust forms.
- 36Remove the baked lasagna from the oven.
- 37Cut and serve the lasagna.
Ingredients
- Celery
- Carrots
- Onion
- Beef
- Tomato paste
- Red wine
- Ground meat (mince)
- Parmigiano Reggiano
- Milk
- Butter
- Flour
- Nutmeg
- Pasta
- Ghee (clarified butter)
- Salt
- Black pepper
- Olive oil
Equipment
PanKnifeCutting boardPotSpatulaLidWhiskGraterTongsBaking dishOven
Tips
- Have a lot of patience when making lasagna.
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