Summary

Ingredients

For the meat sauce:

• 500 g tomatoes, passed
• 1 can tomatoes, chunky (400 g)
• 1 kg minced meat, mixed
• 500 g celery
• 500 g carrot (s)
• 500 g onion (s)
• 300 ml red wine, drier
• 4 cloves garlic
• salt and pepper
• Paprika powder
• oregano
• Rosemary, optional
• Thyme, optional

For the bechamel sauce:, optional

• 50 g butter
• 50 grams flour
• 500 ml milk
• 1 bay leaf
• salt and pepper

For the pasta: 1 package of lasagne sheets or

• 500g flour
• 4 egg (s), possibly more
• 2 tablespoons oil
• salt

Also:

• 500 g cheese, rated

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Instructions

1. For the Bolognese peel the carrots, quarter them lengthways and cut into fine slices, wash the celery, remove the leaves, cut off the white ends, then quarter them lengthways and cut into pieces about the size of the carrots. Peel the onions and dice them into pieces of about the same size. Peel the garlic and either mash and chop or mash with the press later.
2. Fry the minced meat in a little oil in portions in a large pan or large saucepan. Let the meat juice boil off completely, then let it fry a little more. Add onions and fry briefly. Add celery and carrots, lightly salt and also add the garlic. Fry the mixture over medium heat for about 5 - 10 minutes until the celery is slightly translucent and the carrots are slightly soft. Then deglaze with red wine and allow about 2/3 of the red wine to boil off, then add the chunky tomatoes. If you want extra flavor, you can add a small bunch of rosemary and thyme, tied tightly with kitchen twine, so that the herbs can be easily removed at the end. Season the sauce with pepper, salt, paprika powder and oregano, carefully, the sauce will reduce, do not season. Now bring the sauce to a boil and cook on low heat with the lid closed for at least 2 hours, 6 hours would be better, the last 30 minutes without the lid. At the end of the cooking season, season again and remove the herbs if necessary.
3. If you do not use ready-made lasagne sheets, knead a pasta dough from the specified ingredients, let it rest for at least 2 hours, then roll out thinly, cut into approx.
4. For the béchamel (optional, I prefer lasagne without) melt the butter in a saucepan and add the flour, stir until smooth and simmer until the mixture has a little color. While stirring with the whisk, add the milk, add a bay leaf, season with salt and pepper and simmer for about 10 minutes until the flour taste has disappeared. Remove the bay leaf.
5. Layers of lasagna: In a large casserole dish, alternate layers of Bolognese and pasta plates, as thin layers as possible are desirable. If béchamel sauce is used the layering is bolognese noodle bolognese noodle béchamel noodle. Last location should be Bolognese or Béchamel.
6. Then cover generously with grated cheese, bake in the preheated oven at 180 ° C top / bottom heat with lid for about 40 minutes, remove the lid for the last 10 minutes to brown the cheese.