Ragu sauce:
2 medium onions
3 carrots, peeled and diced
3 stalks celery, peeled and diced
5 cloves garlic, minced
2 cups ground beef
1 glass red wine
1 can tomato paste
1 large can diced tomatoes
2 bay leaves
1 tsp oregano
1 tsp basil
1/4 tsp chili flakes
salt and pepper, to taste
In a large skillet, fry ground beef until it is browned. In a deep heavy-bottomed pan, saute onions, carrots, celery, and garlic until soft. Add in the beef. Add in the glass of wine, and reduce by half. Stir in the tomato paste, canned tomatoes, herbs, and spices. Allow to simmer for 2 hours, either on the stove top or in the oven at 350 degrees F.
Bechamel Sauce:
1/4 cup butter
1/4 cup flour
3 cups milk
pinch of nutmeg
1/2 cup grated parmesan
salt and pepper, to taste
Melt butter in medium sized saucepan until foaming. Add flour and whisk vigorously until a thick paste has been formed. Cook this for 1-2 minutes, until slightly less pale. Begin adding the milk, 1/4 cup at a time, and whisking until the milk has been incorporated completely before adding more. Once all the milk has been added, allow to simmer, stirring often, until thickened slightly. Remove from heat, and add parmesan, nutmeg, salt and pepper.
Lasagna:
1 package no-bake lasagna noodles
2 cups shredded mozzarella
Preheat oven to 350 degrees F. In a 9x13" baking tray, spread a small amount of ragu sauce evenly over the bottom. Then cover the bottom with one layer of lasagna noodles. On top of this put a thick layer of ragu sauce, and then drizzle a thick layer of bechamel sauce (there should be about twice as much ragu sauce to bechamel). Keeping an eye on the amount of sauces, make as many layers of pasta and sauce as you can- 4 layers should be expected. Top the final layer of noodles and sauce with a thick layer of grated mozzarella. Cover the lasagne in tin foil, and bake for 30 minutes. Uncover and bake for another 30 minutes. If at the end the cheese is not golden, turn on the broiler for a couple minutes, but keep a close eye on it! When the lasagne is ready, take it out of the oven and allow to rest for at least 15 minutes.
Serve your lasagne with a nice glass of red wine and a fresh green salad. Mangia!
2 medium onions
3 carrots, peeled and diced
3 stalks celery, peeled and diced
5 cloves garlic, minced
2 cups ground beef
1 glass red wine
1 can tomato paste
1 large can diced tomatoes
2 bay leaves
1 tsp oregano
1 tsp basil
1/4 tsp chili flakes
salt and pepper, to taste
In a large skillet, fry ground beef until it is browned. In a deep heavy-bottomed pan, saute onions, carrots, celery, and garlic until soft. Add in the beef. Add in the glass of wine, and reduce by half. Stir in the tomato paste, canned tomatoes, herbs, and spices. Allow to simmer for 2 hours, either on the stove top or in the oven at 350 degrees F.
Bechamel Sauce:
1/4 cup butter
1/4 cup flour
3 cups milk
pinch of nutmeg
1/2 cup grated parmesan
salt and pepper, to taste
Melt butter in medium sized saucepan until foaming. Add flour and whisk vigorously until a thick paste has been formed. Cook this for 1-2 minutes, until slightly less pale. Begin adding the milk, 1/4 cup at a time, and whisking until the milk has been incorporated completely before adding more. Once all the milk has been added, allow to simmer, stirring often, until thickened slightly. Remove from heat, and add parmesan, nutmeg, salt and pepper.
Lasagna:
1 package no-bake lasagna noodles
2 cups shredded mozzarella
Preheat oven to 350 degrees F. In a 9x13" baking tray, spread a small amount of ragu sauce evenly over the bottom. Then cover the bottom with one layer of lasagna noodles. On top of this put a thick layer of ragu sauce, and then drizzle a thick layer of bechamel sauce (there should be about twice as much ragu sauce to bechamel). Keeping an eye on the amount of sauces, make as many layers of pasta and sauce as you can- 4 layers should be expected. Top the final layer of noodles and sauce with a thick layer of grated mozzarella. Cover the lasagne in tin foil, and bake for 30 minutes. Uncover and bake for another 30 minutes. If at the end the cheese is not golden, turn on the broiler for a couple minutes, but keep a close eye on it! When the lasagne is ready, take it out of the oven and allow to rest for at least 15 minutes.
Serve your lasagne with a nice glass of red wine and a fresh green salad. Mangia!
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