Hearty Homemade Lasagna with Slow-Cooked Ragu

Name: Hearty Homemade Lasagna with Slow-Cooked Ragu
Ingredients: carrot; onion; celery; 4 klinčeky garlic; Parmesan rind; 500 g ground beef; 500 g ground pork; 2 PL olive oil; salt; dry red wine; tomato passata; 3 ks egg; 320 g flour; baby spinach; butter; 100 ml milk; nutmeg; mozzarella; Parmesan cheese; basil

#lasagna#ragu#béchamel#homemade pasta#Andy Cooks

This homemade lasagna features tender, slow-simmered beef and pork ragu layered with fresh spinach pasta, creamy béchamel, mozzarella, and Parmesan, finished with a touch of basil. A rich, comforting classic made from scratch that surpasses all others.

Ingredients extracted via AI

carrotonioncelery4 klinčeky garlicParmesan rind500 g ground beef500 g ground pork2 PL olive oilsaltdry red winetomato passata3 ks egg320 g flourbaby spinachbutter100 ml milknutmegmozzarellaParmesan cheesebasil

Procedure generated via AI

Peel and finely dice the carrot into small brunoise pieces.
Cut the onion in half, then finely chop it horizontally and vertically into small pieces, keeping the core intact to hold the pieces together.
Remove the leaves from the celery stalk and cut the stalk into batons, then dice into small brunoise cubes.
Finely chop the garlic cloves; use 4 cloves for this amount of ragu.
Remove the rind from the Parmesan cheese and set it aside to add umami flavor to the ragu.
Prepare 500 g of ground beef (80/20 fat ratio) and 500 g of fatty ground pork.
Heat 2 tablespoons of olive oil in a large pan over high heat.
Add the ground beef in two batches, seasoning with salt. Let each batch cook undisturbed for 8-10 minutes to develop a good sear, then stir and brown evenly on all sides.
Remove the meat from the pan and set aside. Repeat the process with the second batch of beef, then cook the pork in the same way.
Drain excess fat from the pan, leaving about one tablespoon, then start sautéing the carrot with a pinch of salt.