Thyme, tomato and onion. The pasta is finished cooking in the oven.
A classic lasagna recipe with beef Bolognese and béchamel sauce is packed with flavor and made with delicious layers of meat, gravy, and cheese.
Ingredients
3 tablespoons olive oil
1 cup onion, finely chopped
2 tablespoons garlic, finely minced
1 cup celery, finely chopped
1 cup carrot, chopped into small cubes
1 cup of tomato, chopped into small cubes
500 grams of ground beef
to taste of salt
to taste of pepper
1/2 cups of tomato puree
1/2 cups of red wine
1 teaspoon thyme
1 teaspoon oregano
1 bay leaf
2 butter spoons
3 tablespoons of flour
1 1/2 cups of milk
1/2 teaspoons of white pepper
1/4 teaspoon nutmeg
to taste of salt
enough of pasta for lasagna
enough of water
to taste of salt
enough of Manchego cheese, sliced
Preparation
For the meat, heat olive oil in a frying pan over medium heat and add the onion, garlic, celery, carrot, tomato and beef; Add the red wine, tomato puree, thyme, oregano, bay leaf and season with salt and pepper; cook for 20 minutes until the liquid evaporates. Reservation.
For the bechamel, in a saucepan over medium heat, melt the butter and add the flour, brown for a few minutes and add the milk; season with white pepper, salt and nutmeg.
Cook for 5 minutes until thickened and reserve.
For the pasta, heat the water in a saucepan until it boils, add enough salt and cook the pasta sheets for 5 minutes. Withdraw and reserve.
To assemble the lasagna, place a layer of pasta, one of bechamel sauce, one of meat and one of cheese, repeat the steps until the mold is filled, finish with a layer of cheese and bake for 20 minutes. Cut and serve.
