Summary

Ingredients

• 1 large onion (s), finely diced
• 3 cloves garlic, finely chopped
• 125 g bacon, diced
• 2 carrot (s), thinly sliced
• 500 g minced meat (beef)
• 200 ml red wine
• 100 ml broth
• 2 ½ tablespoon tomato paste
• 2 tablespoon tomato ketchup
• 2 teaspoons oregano
• 0.5 teaspoon ½ cinnamon
• 65 g butter
• 50 grams flour
• 500 ml milk
• 1 pinch nutmeg, freshly grated
• 125 g mozzarella, diced
• 3 tablespoon parmesan, diced
• salt
• Olive oil for frying
• 250 g lasane plate (s)
• Pepper, freshly ground

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Instructions

1. Fry the onions, garlic and bacon in a little olive oil. Add the carrots and sauté briefly. Add the minced meat and fry until crumbly. Deglaze with red wine and stock and reduce.
2. Melt the butter in another pan. Add the flour, sweat and slowly mix with the milk while stirring until you have a nice, thick bechamel sauce. Season to taste with nutmeg, salt and pepper.
3. Season the minced sauce with salt, pepper, oregano, cinnamon, tomato paste and tomato ketchup.
4. Note: I think the ketchup has to be because it gives the sauce a fine sweetness and a nice color. If you don`t like it at all, leave it out and take some sugar instead.
5. First place a layer of pasta in a greased baking dish, then spread the meat sauce on top. Then layer the pasta sheets again and then put a layer of bechamel sauce on top. Repeat this process until everything is used up. The top layer should be sauce. Mix the mozzarella and parmesan cheese and then distribute on top.
6. Baked in a preheated oven at 200 ° C top / bottom heat for approx. 30 minutes until golden yellow (it is best to briefly turn on the grill at the end to brown).
7. A crunchy salad goes well with it.