Ingredients for 4:
- 250 gr of lasagne pasta
- 150 gr of grated Parmesan cheese
- 500 gr of béchamel (white) sauce
For the sauce:
- 100 ml of stock
- 20 gr of butter
- 125 gr of minced beef
- 125 gr of minced pork
- ½ carrot
- ½ onion
- 1 stick of celery
- Extra virgin olive oil
- 50gr of cubed bacon
- 150 gr of tomato puree
- Salt and pepper
- Red wine
Bring the stock to the boil. Wash then thinly slice the carrot, onion and celery and brown them in a pan with two spoonfuls of oil and the butter; add the cubed bacon, the minced meat and half a glass of wine. Then add the tomato puree, season with salt and pepper and cook for at least two hours, adding stock as necessary.
Next, put a layer of lasagne into a greased backing tin, cover it with béchamel sauce and then a layer of the meat sauce, sprinkle a layer of grated parmesan and then repeat the process. Top off the dish with a generous layer of parmesan. Bake in the oven at 160°: the lasagna is ready when the top layer has turned a golden brown.
The perfect match? A wine with body and taste such as a Merlot Sangiovese Sicilia IGT or a Merlot Sicilia IGT by Canti: fragrant and intense, it is the perfect accompaniment to a rich dish like lasagna.