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| Bologna |
ingredient:
pasta lasagna
sauce bolognesse( ragu)
bechamel sauce
sauce bolognese ( ragu):
600 gr minced beef
150 gr onions( choped)
50 gr p arsley
1 can tomatoes pure
1 glass of red wine
70 gr carrot (chopped)
salt
pepper
How to make:
1.Heat oil in a large saucepan over medium. Add onion,carrot,parsley; cook, stirring occasionally, until lightly browned, about 5 minutes.
2.Add meat, and cook, stirring and breaking it up, until just cooked through, about 5 minutes.
3Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil.
4 add salt adn pepper
5. add red wine cook, stirring occasionally, until thickened, about min 2 hours ( if to tick add water)
bechamel sauce
1 lt milk
90 butter
60 gr flour
salt,pepper
how to make:
1.In a large saucepan,flour in butter over medium heat until translucent, without browning, 3 to 5 minutes.
2 Add milk in thirds, whisking constantly. When fully incorporated, cook without browning, 3 to 5 minutes, until floury taste is gone
3 season with salt and pepper
4 served it
