Summary

Ingredients

For the meat:

• 2 onions)
• 2 carrot (s)
• 400 g minced meat, mixed
• 25 g butter
• 300 ml meat broth
• 1 tablespoon tomato paste
• liters ⅛ water
• salt and pepper

For the dough:

• 2 egg (s)
• 300 grams flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 tablespoon water

For the sauce:

• 70 grams flour
• 25 g butter
• 0.75 liter ¾ milk
• 1 pinch (s) nutmeg
• salt and pepper

Also:

• 200 g mozzarella
• 4 tablespoon parmesan, grated
• butter

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Instructions

1. It is a bit of a hassle, but the result makes up for all the effort.
2. Meat filling:
3. Clean and chop the carrots and onions. Fry the minced meat and the cleaned vegetables in the butter. Pour 150 ml of stock, reduce. Mix the rest of the broth, tomato paste and water, add. Salt and pepper and simmer for about 1.5 hours.
4. Dough Sheets:
5. Knead the eggs, flour, oil, salt and water into a smooth dough. Then shape it into a ball and let it rest under a damp cloth for about 30 minutes.
6. Then divide the dough into 3 portions and roll out thinly. Then cut into rectangular plates and cook in boiling salted water for about 4 minutes until al dente.
7. Bechamel sauce:
8. Melt the butter, add the flour and stir in the milk. Season with nutmeg, salt and pepper and simmer for about 10 minutes.
9. Cut the mozzarella into small cubes. Grease a baking dish well. Preheat the oven to 180 ° C fan oven.
10. Now alternately layer the pasta, meat filling, bechamel sauce, mozzarella and 3/4 of the parmesan in the pan. Finish with bechamel, remaining parmesan and flakes of butter.
11. Bake at 160 ° C for about 45 minutes.
12. A tasty red wine goes perfectly with it.