Summary

Ingredients

• 300 g tartare or minced beef
• 250 g lasane plate (s)
• 400 g tomato (s), peeled, from the can
• 50 g bacon (pancetta or smoked bacon)
• 150 ml red wine
• 150 ml meat stock
• 50 g butter
• 50 grams flour
• 750 ml milk
• 1 carrot (s)
• 1 stick celery
• 1 onion (s)
• 2 cloves garlic
• 250 g mozzarella
• 100 g parmesan, freshly rated
• olive oil
• Salt and pepper, black
• nutmeg

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Instructions

1. For the Bolognese, peel the carrot, wash the celery, dice both very finely. Also cut the pancetta into small cubes. Onion and garlic after peeling too.
2. Let the olive oil warm up in the pan. Stir in the pancetta, vegetables, onion and garlic and sauté. Mix in the minced meat, continue cooking and stir until it is crumbly. Pour tomatoes with red wine and meat stock, lightly salt and pepper. Cover and let simmer for 1 hour over low heat.
3. For the bechamel sauce, let the butter warm up in the saucepan. Stir in the flour until everything is smooth. Gradually pour in the milk and stir so that no lumps form. Then season with plenty of nutmeg. Preheat the oven to 200 degrees (convection 180 degrees).
4. Dice the mozzarella and grate the fresh parmesan. Use a large, fireproof pan. Spread with a little olive oil and layer alternately with pasta, Bolognese sauce, bechamel sauce and mozzarella. Finally, sprinkle with the grated Parmesan, cover with a few flakes of butter and bake in the oven for 40 minutes.