Classic Lasagne bolognese

6 Portions

For the meat sauce (Ragu):

500g ground beef
1 onion chopped
1 glove of Garlic chopped
80g Tomato Paste
3dl red wine
2dl Water
2 x 400g chopped can tomatoes
Salt and Pepper and dried Oregano
1Tsp. Sugar
Olive Oil

Bechamel sauce:

1 liter Milk
70g Butter
70g white flour
1Tsp. of grated nutmeg
salt, Pepper

For the Lasagne:

Lasagne Pasta sheets
400g Parmesan

Preheat the oven to 200C/390F

Ragu:
Put some olive oil in a high frying pan and add the chopped onion, garlic and the ground beef into the hot pan. Keep stirring, and add after a minute the tomato puree. Cook it on a high heat for a few minutes. Then add the red wine, water and tomatoes. Add some spices and the sugar to it and let it cook for about an hour. Season to taste.

Bechamel:
While the Ragu is cooking you can prepare the Bechamel sauce.
Take an other pan and melt the butter and add the flour, keep stirring while you do that. Then you add little by little the milk and keep stirring. Cook it until it boils, then reduce the heat. The milk will get thick and creamy. While you have the pan on the heat you always need to stir, so the ground won’t burn. Cook for about 5 minutes. season it with Salt, Pepper and Nutmeg and put it on the side until the Ragu is ready.

Now take a Lasagna dish and start the first layer with the ragu, then the uncooked pasta sheet layer (crack some in pieces to fill the gaps. On top you give the bechamel sauce, then the cheese. Continue with the layers until the ingredients are used up and finish with bechamel sauce and cheese. Mine has 2 layers of everything.