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[...] One of Corrado’s favourites is a generously-layered, succulent lasagne which takes a good few hours to make but is worth every minute.
Ingredients for one large lasagne
Extra virgin olive oil – 100mlOnion – 1 (130g/4.5oz)Carrots – 2 (130g4.5oz)Celery – 2 sticks (130g/4.5oz)Rosemary – 2 sprigsBay leaf – 1Minced beef – 400g/14ozMinced lamb – 400g/14ozRed wine – 1 cupTinned chopped tomatoes – 400g/14ozSun dried tomatoes in olive oil – 50g/1.8ozMilk – 1 litreOnion – 1Bay leaf – 1Nutmeg – 1 pinchButter – 100g/3.5ozPlain flour – 70g/2.5ozFresh pasta sheets – 500g/18oz or about 25 sheets.Parmesan cheese – 40g/1.4oz grated.Salt and pepper to tasteDirections
Heat the olive oil in a frying pan. Finely chop the vegetables and put them in the hot oil as they are chopped – start with the onions, then the carrots and celery. Add the chopped rosemary, season with salt and pepper and leave gently frying for 20 minutes.
Add the minced meat and fry for another 10 minutes, stirring often. Next add the wine and the tin of tomatoes – rinse out the tin with a bit of water and add that. Finally throw in the chopped up sundried tomatoes and simmer this all for a good hour and a half.
Now make your béchamel – pour the milk into a saucepan, and add the onion chopped into half, a bay leaf, the nutmeg and salt and pepper. Bring to a gentle boil. Meanwhile make the roux by melting the butter in a separate saucepan, add the flour and cook for a 2 minutes. Take the pan off the flame and add in the sieved milk. Use a whisk to make a smooth sauce and season with salt and pepper.
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Via Mariano Pallottini
