Lasagne Meat

Everyone knows lasagne, a dish that we Italians appreciate very much, but trust me that in the rest of the world they go crazy when they see a steaming portion of lasagne.

For fresh pasta see recipe on this blog: Fresh Home Pasta

Ingredients for 6 people:

• Pasta sheets 250g                                  
• Ground beef 250g
• Ground pork meat 150g
• Celery 1 stalk
• Carrots 2
• White onion 1
• Dry white wine 50ml
• Garlic 1 clove
• Butter one walnut
• Tomato pulp 250g
• Tomato concentrate 2 tablespoons
• Salt and pepper qb

For the béchamel: See how to make béchamel on this blog:Béchamel

• Milk 1lt
• Butter 50g
• Flour 00 50g
• Nutmeg qb
• Salt and pepper qb

Procedure for the meat sauce:

Let's wash the vegetables and cut them finely (celery, carrot, onion) creating a mixture of vegetables for the sauté, put it in a pot with a knob of butter on a low flame and let it take heat for a few minutes, now add the minced beef 250g and pork 150g, raise the flame slightly and fry the meat evenly.

Add 50ml of dry white wine and let it fade and lose the alcoholic part, at this point I add the crushed poached garlic clove and tomato pulp 250g and 2 tablespoons of tomato paste, a cup of water, salt and pepper and lower the heat to a minimum and let it simmer for 2 hours.
Now that we have our meat sauce and béchamel sauce, we can make our own lasagne, in an oven dish, baking tray or   
any other baking container we alternate the layers between meat sauce and béchamel dividing them from the puff pastry.

We always start by spreading the béchamel on the baking tray and then we start with the first layer of pasta, ragu, béchamel, pasta and so on!

And to finish the meal well: Apple Cake: