Lasagne al forno

Ingredients

• 1 onion
• 1 carott
• 1 pin of celery
• 50 g bacon
• 300 g minced meat
• 160 g butter
• 1 cup of dry red wine
• 1 cup of meat soup
• 300 g peeled tomatoes
• salt and pepper
• 3/4 l milk
• 30 g flour
• nutmeg
• 400 g lasagne-pasta-sheets
• 1 Mozzarella
• 3 soup-spoon Parmesan

Preparation

• Chop the onion, the carott, the celery and the bacon up and mix it with the minced meat.
• Heat 100 g butter in a pot and fry the meat in it.
• Add the red wine and cook it for a while.
• Add the soup and cook it again for a while.
• Purée the tomatoes and add salt, pepper and 1/4 l milk.
• Cover the pot and cook it for 3 hours.
• Heat 30 g butter in a pot.
• Add the flour and afterwards 1/2 l milk.
• Cook the sauce for 15 minutes.
• Add salt, pepper and nutmeg to the sauce.
• Grease a baking-dish.
• Put a layer of pasta in it.
• Cover it with meat, sauce and peaces of Mozzarella cheese.
• Add pepper and grinded Parmesan cheese.
• Put so long pasta, meat and sauce on it until there is nothing left.
• Cover the last pasta with sauce and butter peaces.
• Bake it in the oven for 40 minutes at 180° C.

Refinement

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