Lasagna Bolognese

For lasagna bolognese, first prepare the vegetables: To do this, peel and finely dice the onion and garlic. Wash and peel the celery and cut into small pieces. Peel the carrots as well and cut them into thin slices.

For the sugo, heat olive oil in a pot and sauté garlic with onion, celery and carrots. Add minced meat and fry, turning until crumbly. Pour in red wine and beef broth, add polpa and season heartily with salt and pepper. Let sugo simmer uncovered over medium heat for about 35-40 minutes. Add basil and marjoram.

For the béchamel sauce, melt butter in another saucepan, sweat flour in it (it should not take color). Add milk and simmer the mixture for about 10 minutes, stirring constantly, until a creamy sauce is formed. Season with salt, pepper and nutmeg. Remove pot from heat and finally stir Parmesan cheese into the sauce.

Grease a gratin dish (approx. 25 x 20 cm) thinly with butter. Preheat oven to 200 °C (upper-lower heat).

Cover the bottom of the gratin dish with lasagna sheets, spread a few tablespoons of bechamel sauce on top and cover with sugo. Continue layering in this order until all ingredients are used or the dish is full – finishing with a layer of lasagna sheets and bechamel sauce. Sprinkle surface with remaining Parmesan cheese.

Bake in hot oven on middle rack for 15-20 minutes until golden brown.

Portion lasagna bolognese

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