from Sabrosuras Show
For bolognese sauce:
-4 Or 5 carrots
-1/2 Kilo of beef
-1 Glass of red wine
-1 Glass of milk
-1 Can of crushed tomatoes (800 grams)
Salt, Nutmeg and Black Pepper
For our Bechamel sauce:
-2 Tablespoons flour
'About 600 or 700 ml of milk
We will also need:
Boxed or fresh lasagna noodles
-2 Tablespoons tomato sauce
To prepare the Bolognese sauce, peel the carrots and onion and chop them up.
Place carrots and onion in a casserole dish with a little extra virgin olive oil on the stove . When they begin to brown incorporate the meat, mix and cook until the meat changes color.
Add red wine, leave about five minutes for the alcohol to evaporate.
Add the milk, a pinch of salt, nutmeg and black pepper, mix and let cook about five minutes.
Add the crushed tomatoes and let cook over low heat about 40 minutes.
Note: Normally bolognese sauce usually takes celery, but everything depends on the person who is cook.
Once our homemade bolognese sauce is ready, we proceed to prepare the lasagna.
In a dish, place tomato sauce over a layer of pasta. If we use fresh pasta pinch with a knife, put a layer of bolognese sauce, another layer of pasta, another of Bolognese sauce, another of pasta and lastly bolognese. Set it aside.
Prepare a bechamel sauce by putting chopped onion with a little salt and cook in oil extra virgin olive oil. When it begins to brown add the flour, cook and add the milk gradually, stirring constantly, until light bechamel sauce is made. Turn off the heat and mix well with mixer.
We pour the bechamel over the last layer of bolognese, cover the surface with grated cheese and bake, in preheated oven at 180 ° C for 30 minutes.
27 de abril de 2016
Posted by Brenda A. Ysaguirre at 4:00