Lasagna Recipe with Bolognese

Ingredients to make lasagna with Bolognese:

food paste:

1. 1 kg wheat flour
2. 6 eggs
3. 1 tbsp. salt
4. 50 ml olive water

Béchamel sauce:

1. 50 gr flour
2. 50 gr butter
3. Pepper
4. grated nutmeg
5. Season with a little powdered bouillon
6. 2 cups warm milk
7. 1 cup of hot water

Bolognese:

1. 1/2 ground beef
2. 1/2 ground pork
3. 5 finely chopped garlic cloves
4. 1 medium finely chopped onion
5. 1 cup finely chopped carrot
6. 1/2 cup finely chopped celery
7. oregano
8. Pepper
9. salted
10. cooking oil

dip:

1. 10 poached ripe tomatoes
2. 5 minced garlic cloves
3. 4 tbsp. chopped onion
4. chicken soup
5. 1 cup fresh basil
6. 1 tbsp. oregano
7. 2 cups of water
8. little oil

How to make lasagna with Bolognese:

• Greetings for the lasagna recipe, which is very elaborate, I divide it into 4 steps.
• Mix the flour and salt, and form a hill with it and make something like the crater of a volcano, add the eggs to the center and oil, with the help of a fork we make circles to the egg and the flour in contact with it is going to be integrated into the mixture, since all the egg has been mixed with the flour we begin to work with the kneading, for this we use the thumb index and middle fingers making circles until forming a ball if necessary and the mixture is very hard we add a little water, this will depend on the size of the eggs, once the pasta is prepared, let it rest at room temperature in an oiled bowl and cover it with a vital or any other plastic to prevent the dough from drying out…..
• We rest for 1 or 2 hours, we make 4 portions and with the help of a rolling pin we make thin sheets flouring the work table, preferably a smooth surface, we cut them to the size you want, we put water to boil, we put them in the water so that they do not stick, when you take them out already styled, you put the sheets on a tray and put a plastic to place another layer because they stick…..
• If you want to avoid this, buy the pasta at the mall, but the truth is nothing to do with the one prepared at home.
• We put the mint to melt, we integrate the flour so that it takes on a light golden color, not much because it depends on whether we have a light or dark béchamel and for this recipe I recommend it to be clear, we add a little milk and we integrate everything with the help of a balloon or a shovel, the flour has already been dissolved, we add all the liquid, we integrate and season with the brother and a little nutmeg, the mixture will become a little thick as it boils, do not stop mixing and preferably remove the bottom that can be paid this already prepared we reserve it.
• In a hot pan add the pork and a few minutes later the beef if you want a little chopped bacon if not oil what we need is a little fat we make a free zone in the control of the pan add garlic when it is crystalline not golden add the onion mix everything until it is stewed salt pepper… celery and carrot and leave it for another 15 minutes over low heat
• Stew the garlic, onion, already seasoned, add the tomatoes slightly ground in a blender, water, oregano, pepper, bouillon, or salt to season and at the end, after about 20 boiling, add the basil so that it remains very aromatic. To this, we add the meat and check the seasoning, nothing should remain salty because we lack the saltiness of the cheese of your choice…
• Now we grease a refractory with butter, we put a bed of pasta, Bolognese, sauce béchamel and add cheese, pasta Bolognese, béchamel, cheese like this until the mold is complete, we bake at 150 degrees Celsius for 30 minutes, let it rest…..