Lasagne alla Bolognese

Andiamo! Today it´s time for a great italian dish, Lasagne (plural for lasagna) alle Bolognese! Too bad I don´t make it too often, actually I can´t even remember the last time I made it, so then you know it´s really time! There are many recipes for lasagne, but I like the combination of Bolognese and Napoletana, which has a bit more heat and cheese, and you can never have enough cheese!

What you need to make this great dish:
olive oil
1 carrot, chopped
1 onion, chopped
3 garlic cloves, minced
1 teaspoon dried chili flakes
half a pound of minced meat 
half a cup dry white wine
1 large bottle of passata (tomatosauce)
lasagne sheets
bechamel sauce, recipe below
2 cups parmesan cheese, grated
1 ball of mozzarella cheese (preferably made of water buffalo milk), sliced

Heat some olive oil in a large pan, and cook carrots and onion for 5 minutes, medium heat. Add the garlic and chili flakes and cook this 2 minutes. Add the minced meat and cook 10 minutes.

Then you can add the wine, and let this cook for 5 minutes on high heat. Add the tomatosauce and bring it to a boil. Turn the heat to low, and let it simmer for 30 minutes.

In the meantime you can prepare the bechamelsauce: melt 3 tablespoons of  butter and stir in 1/4 cup of flour, add 2 cups of milk and keep stirring until it comes to a boil. Add some salt, one bay leaf and some nutmeg. Let this simmer for 20 minutes. 

Preheat the oven to 375F.

Now it´s time to put it all together. In a large ovendish you make layers: sauce, sheets, sauce, bechamel, parmesan cheese, sauce, sheets, etc. Always end with a thick layer of bechamel sauce. On top of this comes the mozzarella and some more parmesan cheese.

Put the dish in the oven, and after 30 minutes it´s ready!!

I served some fresh fava beans (it´s the season!) with it, mixed with slices of italian prosciutto, extra virgin olive oil and savory.

And what´s a great meal without wine.....choose an italian red wine like a Sangiovese or a Montepulciano.

Enjoy!