Ragù

“In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta.” @wikipedia

Serve 4-6

👉Ingredients

1 tbsp olive oil

500 gr beef mince

2 medium onions, finely chopped

3 big carrots, finely chopped

5 celery sticks, finely chopped

5 garlic cloves, finely chopped

1 can chopped tomatoes

500 ml tomato juice

1 cup milk

1/2 dry red wine (optional)

2 cups chicken or beef stock

1 tbsp sugar

Salt&pepper

3 bay leaves

2 tsp dried basil

👉Béchamel sauce ( for lasagna)

50 gr butter

2 tbsp flour

300 ml milk

1/2 tsp nutmeg

Method

1. Sauté the onion, add the carrots, celery and garlic. Leave to cook until soft.

2. Add the minced meat, mix and sauté breaking up with the back of a spoon, until browned, about 15 minutes.

3. Pour in the wine, if using, and boil until the alcohol is evaporated.

4. Bring in the stock, bay leaves and basil. Leave to simmer on low heat and stir occasionally.

5. When reduced add sugar, canned tomatoes and tomato juice. Leave to reduce. Be careful to stir once in a while so that it won’t stick to the bottom.

6. Season with salt and pepper.

7. Heat the milk, add it to the sauce and leave to boil until well combined.

Making the béchamel sauce

1. Melt the butter in a sauce pan.

2. Add flour and mix.

3. Gradually add the warm milk and constantly stir.

4. When it has a smooth consistency remove from heat.

5. Add salt, pepper, nutmeg and mix.

When making lasagna combine 1/2 béchamel sauce with ragú. The other half is used when layering the lasagna.

It can be stored for two days in the fridge and used when needed.

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