Lasagne al Ragù (Homemade Italian Lasagna)

dinner · ⏱ 95 min · 6 portions · 52.0 g carbs / portion · allergens: egg, gluten, milk

v1 · rb0e705f985 20260727Z1751 500 g ground beef 75 g pancetta 1 piece garlic 5 ml red wine black pepper to taste salt to taste 🔥 grease the oven dish with butter or olive oil 🔥 preheat the oven to 180°C 🍳 ⏱ 3 min fry pancetta until slightly crispy 🍳 ⏱ 10 min soften onion carrot and celery with the lid on at very low heat 🍳 cook garlic for another minute with a little salt 🍳 fry ground beef until slightly brown 🍳 ⏱ 2 min cook ground beef with red wine stirring 🍳 ⏱ 15 min simmer ragù with diced tomatoes tomato paste boiling water stock cube and bay leaf with the lid on 🍳 ⏱ 15 min simmer ragù uncovered until thickened then season with salt and pepper 🔥 layer lasagne sheets and ragù in the greased oven dish including parmesan and mozzarella topping 🔥 ⏱ 30-40 min bake lasagne until golden and bubbling ⏳ ⏱ 5 min let lasagne stand before slicing Lasagne Ragù 🎉 butter to taste olive oil to taste 1 piece red onion 2 pieces carrot 1 piece celery 30 g tomato paste 1 piece diced tomato 200 ml boiling water 1 piece beef stock cube bay leaf to taste 1 piece lasagne sheet 100 g parmesan cheese 1 piece buffalo mozzarella butter, olive oil pancetta red onion, carrot, celery garlic salt ground beef red wine salt black pepper lasagne sheet, parmesan cheese, buffalo mozzarella
http://flowcooking.food/en-us/recipe/182/lasagne-al-ragu-homemade-italian-lasagna/