Fresh from oven

Fresh from oven

Rich offering


Lasagne al ragu di carne


* 500 gms of fresh pasta rolled into sheets, or 1 box of pasta for lasagne

* 50 gms flour

* 3 onions, 2 garlic cloves

* 50 gms of butter

* 1 branch of celery, 1 carrot

* 1 ltr of milk

* 600 g of ground beef

* 3 pinches of grated nutmeg

* 800 gms of tomato sauce

* 70 gms of grated cheese

* 1 glass of red wine + 1 cup of water

* 125 gms parmigiano

* Thyme, bay leaf, basil

* Butter


* Chop the onions. Crush the garlic. Minced carrot and celery.

* Saute garlic and onion in a bit of olive oil. Add the carrot and celery and then the meat. Saute all.

* Then add the red wine. Let it evaporate.

* Add the tomato puree, a glass of water and spices. Season with salt and pepper, leave to cook over low heat for 45 minutes.

Besciamella sauce


*  Melt the butter and then add the flour, turning the flame off.

* Put on the fire and stir with a whisk until it becomes smooth and homogeneous.

* Add the milk slowly, not stirring, until the mixture thickens.

* Then, scent it with nutmeg and season with salt and pepper.

* Cook for about 5 minutes over low heat, stirring constantly.

For lasagne

* Grease the pan for lasagne.

* Cover the bottom with a thin layer of sauce, lasagna, sauce and parmesan, in three layers.

* The last layer of lasagna, just put the sauce and cover with grated cheese. Put some butter.

* Bake in oven at 200 degree celsius for about 25 minutes.

Serve piping hot!
(Courtesy: Armando Di FIlippo of Movenpick hotel and spa Bangalore)

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