Name: Lasanha à Bolonhesa
Total time: 2 h 30 min
Yield: 8
Cuisine: italiana
Ingredients: 500 g of lasagna pasta; 500 g of ground meat; 150 g of chopped pancetta; 1 chopped onion; 1 chopped carrot; 1 chopped celery stalk; 700 ml of tomato sauce; 1 l of béchamel sauce; 150 g of grated parmesan cheese; 150 ml of red wine; salt and pepper to taste

Sauté the pancetta, onion, carrot and celery until browned.

Add the ground meat and brown it well, breaking up the lumps.

Pour in the wine, let it evaporate, and add the tomato sauce; cook over low heat for about 1 hour until thickened.

In a baking dish, alternate layers of bolognese sauce, pasta, béchamel and parmesan.

Repeat the layers, finishing with béchamel and plenty of parmesan on top.

Bake in the oven at 180 °C for about 35 minutes until golden and bubbling.

Let it rest for 10 minutes before slicing and serving.

Lasanha à Bolonhesa

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