LASAGNA WITH MEAT AND SAUSAGE RAGOUT

Preparation of the ragù: Wash and clean the vegetables, blend them with a blender.

Place the oil in a large saucepan, heat it and add the chopped vegetables, frying them for a few minutes, stirring.

Add the meat and sausage that we previously peeled and chopped, let them brown well over medium heat.

Once it has released all its water and the fat it contains, we can blend with the red wine.

Season with salt and pepper, add the bay leaf and basil, and add the tomato paste diluted with a little water.

Finally, add the tomato puree and cook everything for three hours, until it thickens well.

Making the béchamel sauce: Melt the butter over low heat in a tall, narrow pan.

Remove the pan from the heat and slowly pour in the flour, stirring either with a whisk or a wooden spoon; I prefer the latter.

Then put it back on the heat and cook for another couple of minutes, until golden.

At this point, add the room temperature milk a little at a time, trying not to form any lumps, so use the whisk.

Add salt, pepper and nutmeg.

Bring to the boil, stirring constantly until the mixture becomes a smooth, velvety cream.

Lasagna preparation: Spread a ladle of both béchamel and ragù on the bottom of a baking dish.

Arrange the lasagna sheets over the entire surface and season with béchamel sauce and a few ladles of sauce.

Sprinkle with grated Parmesan and top with the previously drained mozzarella slices.

Cover with the pastry sheets and proceed in layers until all the ingredients are used up.

Finish with a layer of lasagna topped with plenty of ragù, a sprinkling of parmesan cheese and a few curls of butter.

Bake in a preheated oven at 180°C for about 30 minutes, grilling for the last 5 minutes.

Before cutting and serving, let it settle for at least 5 minutes.

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