1 onion (diced)
1 carrot (diced)
3 celery stems (diced)
1kg minced meat
Salt & pepper
1/2 cup red wine
2kg Petrilli tomato sauce
In a heavy-based pot, saute onion, carrot and celery.
Add bay leaf and stir to release the fragrance of the bay leaf.
Add minced beef, salt and pepper and stir until meat is brown.
Add wine and stir for a minute to let the alcohol evaporate. Keep stirring to deglaze the pot.
Add tomato sauce. Stir and let it simmer for 10 minutes.
Set aside to cool.
Melt the butter in a shallow pan at low heat. Caution of burning the butter. Stir until the butter is completely melted.
Add flour and keep stirring until the ingredients are well mixed. Set aside.
In a saucepan, add milk and 2 generous pinches of nutmeg and a sprinkle of salt. Mix and bring to almost boil.
Add the butter flour mix into the milk. Stir at high heat until it becomes thick. Keep stirring… don’t stop!
Change the heat setting to low after 5 min and continue to stir. You’re looking for the same consistency as honey.
Pre-heat the oven to 180º.
Mix the Bolognese and Bechamel.
Layer up! Sauce, lasagna sheets, cheese. Sauce, lasagna sheets, cheese. Sauce, lasagna sheets, cheese….
Cover the top with parmagiano.
Bake at 180º for 45 minutes.