Ingredients for 4 people
Lasagne (not pre-cooked) – 250 g
Parmesan – grated 100 g
Béchamel sauce – 500 g
Meat broth – 150 ml
Extra virgin olive oil – 2 tablespoons
Butter – 30 g Bacon
– 50 g
Beef – chopped 150 g
Coulis tomato – 150 ml
Carrots – ½
Onions – ½
Celery – 1 sprig
Red wine – ½ glass
Milk – ½ glass
Black pepper
Salt

Preparation of lasagna Bolognese:
The recipe for lasagna Bolognese begins with the preparation of the meat broth.

Next, slice the onion, carrot and celery and brown them in a pan in a base of butter and olive oil. After a few minutes, add the minced meat and the bacon cut into pieces. Let everything brown on high heat for a few minutes. Without lowering the heat, pour in the red wine and deglaze. Then add the tomato sauce, meat broth, milk, pepper and a pinch of salt and leave to cook for at least two hours. Don’t forget to stir the sauce occasionally.

When the sauce is ready, preheat the oven to 160° and start arranging your lasagna in a rectangular baking dish. To do this, butter the bottom of the baking dish, spread two tablespoons of sauce on it and cover it with a layer of lasagne. Finally, complete with a few spoonfuls of béchamel, cover everything with a nice layer of sauce and sprinkle with grated parmesan. Continue arranging the lasagna, forming another layer of pasta and covering it exactly like the previous one. Depending on the size of your baking dish, choose the number of layers to make.

Finish your lasagna with a layer of a mixture of béchamel and sauce, then sprinkle with a generous dose of grated parmesan.

Cook for at least 50-60 minutes, checking the cooking from time to time: the lasagna will be ready when its surface appears golden and golden. Once ready, remove the lasagna from the oven and let it rest for 10 minutes, then cut it into portions and serve.