giovedì 17 maggio 2012

Lasagna Bolognese

Lasagna Bolognese                   
Le lasagne

500 g of lasagna
200 g grated Parmigiano Reggiano
500 g of white sauceBolognese sauce
250 ml of broth
50 g butter
250 g of lean beef
250 g of minced pork meat
1 carrot
1 glass of milk
4 extra virgin olive oil
100 g of baconPepper
250 ml of tomatoSalt
1 rib of celery
1 glass of red wine

PROCEDURE: Start to prepare the chopped onion, carrots and celery and saute in a pan with olive oil and butter. Chop the bacon and add the ground beef in skillet.Make it brown for a few minutes. Add the red wine and let evaporate. Pour in the past and the broth and add the salt, and cook everything in the pot partially covered for about two hours. Every so often you have to take care of broth and add the milk.When cooked, the sauce, you preheat the oven to 160 degrees and began to compose the lasagna. Grease the baking pan, spread two tablespoons of sauce and cover the bottom with the first slices of dough. Cover with a spoonful of sauce, then meat sauce and a sprinkling of Parmesan. Cover everything with pasta and other ingredients to use up to proceed. In a small saucepan and bechamel sauce to the mix and you end up filling the pan with this mixture. Abounds with the Parmesan cheese and bake for an hour.ADVICE: Once removed from the oven lasagna wait at least five minutes before cutting and serving them on plates

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