Lasagna

Name: Lasagna
Yield: 8 servings
Cuisine: British
Ingredients: 1 medium red onion; 1 medium carrot; 2 cloves garlic; 1 laurel leave; 700 gr minced beef (can also be mix of pork and beef); 1 kg passata di pomodoro (better with basil); 4 tbsp concentrate tomato paste; 1 mozzarella di bufala (optional but soooo much better ;P); Grated parmigiano reggiano (enough to cover 3-4 layers in your oven plate); 1-2 stock cubes (meat) - can be replaced by salt and pepper; 3-4 tbsp olive oil; 1-2 glasses red wine; 1 gentle cube of butter (for the oven plate); Béchamel (enough to slightly cover every layer): this is optional and you can get your favorite recipe from cookpad ;); Dry lasagna pasta (deCecco, Opera or other brand recommended by an italian or found in italian food store - preferably that does not need previous cooking)

Chema @jbaxenom

Luxembourg

This one is the traditional Italian recipe from my brother-in-law, Fabri, brought down from generation to generation in his family. It is so amazing that I believe sharing it will make this World a better place, full of happiness and full bellies. All kudos to Fabri! :)

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Ingredients

8 servings

For the Ragu (meat filling)
1medium red onion
1medium carrot
2 clovesgarlic
1laurel leave
700 grminced beef (can also be mix of pork and beef)
1 kgpassata di pomodoro (better with basil)
4 tbspconcentrate tomato paste
1mozzarella di bufala (optional but soooo much better ;P)
Grated parmigiano reggiano (enough to cover 3-4 layers in your oven plate)
1-2stock cubes (meat) - can be replaced by salt and pepper
3-4 tbspolive oil
1-2 glassesred wine
1gentle cube of butter (for the oven plate)
For the Lasagna
Béchamel (enough to slightly cover every layer): this is optional and you can get your favorite recipe from cookpad ;)
Dry lasagna pasta (deCecco, Opera or other brand recommended by an italian or found in italian food store - preferably that does not need previous cooking)

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Steps

1

For the ragú:
2

Grind onion, carrot and garlic, small but not to a paste
3

Put oil in big frying pan (enough to cover the whole surface), medium fire
4

Pour the ground vegetables and cook until carrot is tender (~5min)
5

Add meat, let it cook a bit and then add the red wine (just enough to cover the meat, 1 glass should be enough but depends on your frying pan size)
6

When red wine has been absorbed, add the stock cubes (or salt and pepper) and mix well
7

Add the passata di pomodoro, the concentrate tomato paste and the laurel leave. Cover the pan and let it cook in low fire until done (at least 1h)
8

The Lasagna magic:
9

Heat oven at 170C (~340F) or whatever the pasta instructions say
10

Rub butter all around the surface of your deep oven plate
11

Put a layer of dry lasagne pasta, one of bolognese, a bit of béchamel, a bit of the mozzarela di buffala and enough grated parmigiano to slightly cover the layer. Repeat until the oven plate is full (usually 3-4 layers). The top layer has pasta, then just béchamel and parmigiano on the top
12

Put in oven (mid level) and let cook for the time and heat the pasta instructions say (usually 170C/340F, 30 min, both up & down)
13

If you want the top to be extra crispy, for the last 5 minutes move the lasagna to the upper level and change the heating to gratin
14

If you can resist, leave it rest a bit after heating... Lasagna is better the more time the pasta has to absorb the bolognese ;)