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For ragu sauce: In a saucepan, put the oil and butter to heat on the fire, then add the finely chopped onion and the cleaned and grated carrot on the large grater. Heat for 10 minutes

After the vegetables have hardened, add the minced meat with pancetta. Homogenize and leave on the fire for about 5 minutes, until the meat turns white and the juice that leaves the meat evaporates, then quench with white wine and leave until it evaporates. Add the tomato pulp and the spice mixture. Homogenize and leave on the fire until almost all the liquid decreases. it must be stirred from time to time, so that the meat does not stick to the bottom of the pan.

The ragu sauce can be used for various pastas, cannelloni, lasagna, etc.

For bechamel sauce: on low heat, melt the butter in a saucepan, then add the flour and mix well for homogenization. We pour the hot milk thinly over the melted butter and flour, stirring constantly; with the right hand we mix in the sauce and with the left hand we pour the milk. Now add salt, pepper and ground nutmeg.

For lasagna: Boil the lasagna sheets in boiling salted water for 3 minutes, then take them out on a towel.

Prepare a shape (24x24 cm) as follows: with the 2 tablespoons of oil grease the shape, including the edges, then grease the bottom of the form with bechamel sauce.

Place 3 sheets on top, slightly overlapping, half of the ragu sauce, then bechamel sauce and sprinkle Parmesan cheese on the entire surface. Another row of 3 sheets, ragu sauce what's left, bechamel sauce, parmesan. Last row, the 3rd: place the last 3 sheets, bechamel sauce and lots of Parmesan. Cover with aluminum foil and bake for 35 minutes.

After the 35 minutes have passed, remove the aluminum foil and leave it in the oven until the lasagna is browned on top (about 10 minutes)

This lasagna recipe is absolutely delicious!