Lasagne al bolognese

3 tbs. olive oil
1 carrot, chopped
1 onion, chopped
2-3/4 cups ground meat
scant 1/2 cup dry white wine
generous 1 cup bottled strained tomatoes
2 tbs. butter, plus extra for greasing
*1 quantity fresh pasta dough
1 quantity béchamel sauce http://www.classy-kitchen.blogspot.com/2014/11/bechamel-sauce.html

scant 1 cup Parmesan cheese, freshly grated salt and pepper

Heat the olive oil in a pan, add the carrot and onion, and cook over low heat, stirring occasionally, for five minutes. Add the meat and cook until browned, then pour in the wine and cook until it has evaporated. Season with salt, add the strained tomatoes and simmer for 30 minutes, then season with pepper. Preheat the oven to 400 degrees F. Grease an ovenproof dish with butter. Roll out the pasta dough into a sheet. Cut into 4-inch squares and cook, a few at a time, in plenty of lightly salted boiling water for a few minutes. Drain and place on a damp dish towel. Arrange a layer of pasta at the bottom of the prepared dish, spoon on some of the meat sauce, then some of the béchamel sauce on top; sprinkle with some of the Parmesan and dot with some of the butter. Repeat the alternating layers until all the ingredients have been used, ending with a layer of béchamel sauce. Bake for 30 minutes.

*Fresh Pasta Dough (pasta all’uovo) Serves 4

1-3/4 cups all-purpose flour, plus extra for dusting 2 eggs, lightly beaten
salt

Sift the flour and a pinch of salt into a mound on the counter. Make a well in the center and add the eggs. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water. Shape the dough into a ball and let rest for 15 minutes. Roll out onto a lightly floured surface or use a pasta machine to make a thin sheet, and cut out tagliatelle, lasagne, etc.

ragù di carne alla bolognese

Serves 4
Preparation: 15 min.   Cooking: 2 hr

2 tablespoons olive oil
40 g butter
1 onion, cut into 6-mm dice
1 celery, cut into 6-mm dice
1 carrot, cut into 6-mm dice
1 clove garlic, crushed
250 g minced steak
1 tablespoon concentrated tomate purée
120 ml dry white wine
salt and pepper

Heat the olive oil and butter in a heavy-based saucepan and stir in the onion. Cover and cook over a medium-low heat for 5-10 minuts or onion starts to become translucent. Stir every couple of minutes. Add the celery and carrot. Cover and cook for further 5-10 minutes or until the vegetables are soft and just start browning on the edges. Stir in the garlic and cook for a further minute. Add the steak, breaking it into small pieces with a wooden spoon. Increase the heat to medium-high. Cook for about 10 minutes, stirring, or until the meat loses its red colour and starts to fry. Stir in the tomato purée. Cook for a further minute. Stir in the wine and 120 ml water. Season with salt and pepper. Turn the heat to low. Cover and cook over a very low heat for 1 1/2 hour, adding when the sauce seems to drying out. The meat should be almost covered with liquid during the first hour of cooking and should bubble slowly.