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Ingredients:
– Ground Pork 500g
– 1 Sausage
– Mortadella 1 slice on the thicker side
– 1 Medium Onion
– 1 Carrot
– A stalk of Celery
– 50g Of Butter
– 3 Tablespoon of olive oil
– 700g of Tomato sauce
– Milk 1/2 liter
– 1 glass of white wine
– Salt and pepper
– 1-2 leaves of Laurel
– Lasagne foil
– Parmesan
– 400-600g Bechamel
Recipe:
Well, I must confess this is one of our favorites. Just look at the last frame and you can’t help but get your mouth watering.
So we put some Olive oil in a pot, more or less 3 tablespoons should be enough and start heating the oil.
We proceed by preparing each ingredient, firstly we prepare the meat so we knead the sausage with the ground pork trying to distribute the two ingredients both well distributed.
Now we cut the onion, carrot, and Celery in littles cubes (Here we have a choice to use frozen pre-prepared if we don’t have fresh vegetables, but you already know what will give you the best result 😉 ). In Italy, we call this mix of vegetables “Soffritto”.
Just before we put the “Soffritto” inside the pot to fry we need to prepare the Mortadella.
It’s time to take out your blender, if you need one and want to support this channel consider using the links above, if there’s not your country don’t despair, write in the comment and we will find a link for you.
Take the slice of fragrant Mortadella and resist the urge to eat it, you need to cut it in small pieces to put in your blender. Blend until your mortadella get as you can see in the video, the same consistency of the meat.
Now insert the “Soffritto” in the pot (If you use the frozen one make sure you keep the heat up a bit to avoid losing the temperature). Keep frying the “Soffritto” until the consistency and color of vegetables don’t start changing. We then add the mortadella and the butter and with our wooden spoon we mix together the ingredients. Shortly after we add the meat to the pot and we keep mixing the ingredients. After a bit, the meat will change color and will start releasing water, we let the water dry a little and then we add the two Laurel leaves, a bit of salt and pepper (One or two pinches or grinds are sufficient) and the glass of wine. This could be considered the moment we add all the fundamentals flavors of the meat. Let the mix cook for 5-10min, this time is required to make the wine blend with the meat and let all the flavors sink in our mix. Now we start adding tomato sauce, we use 700g so in our case all the contents of the bottle but also with just add a little bit of water to the bottle to recover the last drop of tomato remaining.
We reached the point where the whole mix need to cook slowly and steadily for 1 or 2 hours you can check the video and taste your “Ragu’ ” to see if it is good, a good rule of thumb is the more you cook it the better will be. What we need to do at this time is not much, From time to time, we stir and also from time to time we add the milk. The concept here is we add the milk, we stir, let it sit for a while, and repeat.
As soon as the ragu’ is finished we could start building up the lasagna, in this stage is also a good idea to preheat the oven to 180 degrees Celsius.
In a glass oven tray, we compose Lasagna this way:
– Bechamel
– Ragu’
– Lasagna foil of pasta
We keep stratifying the tray this way until we reach the top
For the last layer, we do only bechamel and Ragu’ and we top everything off with parmesan.
Wrap a foil of aluminum to the tray and put it in the lower portion of your oven.
Need to cook for about 30 – 45 minutes at 180 degrees Celsius.
While you are finishing cooking remember to uncover the tray.
And there you have it one of the most delicious Italian recipe hope you enjoy this with your friends and family. Comment down here if you did it we want to know how well you did 😉