Ingredients: |
Ingredients: 60 ml olive oil
150 gram pancetta, finely chopped
2 stalks celery with leaves, finely chopped
1 small carrot finely chopped
2 onions finely chopped
3 cloves of garlic finely chopped
500 grams minced veal or pork
2 tbsp tomato paste
1/2 c dry white wine
1 400 gram can whole tomatoes
250 ml beef stock
1/4 c balsamic vinegar
1 c finely grated Parmesan
Besciamella:
6 c milk
1 onion cut in wedges
1 clove of garlic, halved
2 fresh bay leaves
1/2 c butter coarsely chopped
3/4 cup flour
1/2 tsp freshly ground nutmeg
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Directions: |
Directions:Heat oil in large heavy based pan, add pancetta, celery, onion, carrot, garlic. Cook till soft, season to taste with sea salt and ground black pepper. Add combined minced meat and cook until brown. Add tomato paste and wine; cook till evaporated(1-2 min). Add tomatoes, stock and vinegar. Bring to a simmer, reduce heat to low; cook until sauce is thick (1hr 15 min. Keep warm)
Besciamella:
Combine milk, onion and bay leaves in saucepan, bring to boil over medium heat, reduce to low heat and simmer 5 min. Strain and keep warm. Melt butter in separate pan, add flour and stir over medium heat until combined and starting to color. Remove from heat and gradually whisk in milk until combined and smooth, return pan to low heat and cook, stirring until sauce thickly coats the back of a wooden spoon (10-15 min) Season to taste with nutmeg, sea salt and pepper. Keep warm
Baking:
Preheat oven to 350º. Lightly grease a 2 litre capacity ovenproof dish. Spread 1/3 meat sauce over base, spread over 1/3 of besciamella, scatter with 1/4 c parmesan. Top with overlapping pasta sheets. Repeat twice, finishing with besciamella, and top with remaining parmesan. Bake until golden (25-30 min) Let stand for 10 min before serving. |
This recipe for Dad's Lasagna with Besciamella Sauce is from