Vincenzo’s Top Tips To Make Beef Lasagna
It should be beautiful and moist
Make sure you break down the meat well so it becomes beautiful and moist once cooked, not dry and chunky!
Add your wine at the right time!
Don’t skip this step and don’t do it later! This is the perfect time for your wine to add just the right amount of flavour.
SAVE some for later
Don’t worry if the batch of sauce looks too big! You can always put it in containers and leave it in the freezer or fridge for another meal (or a few!)
Just the RIGHT amount and NOT too much
Add ingredients in moderation and never too much sauce!
Equipment
Large-medium pot
Small saucepan
Pyrex dish or similar baking tray
Small bowl
wooden spoon
Whisk
Glass
Chopping-board
knife
Tablespoon
Pastry brush
Ingredients
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
ADVERTISEMENT
▢500 grams Organic grass fed veal mince, 17.65oz
▢500 grams Organic grass fed pork mince, 17.65oz
▢1 Carrot, diced into small cubes
▢1 Celery stick, diced into small cubes
▢½ Brown onion, diced into small cubes
▢2 Bottles Italian passata, Homemade or organic if possible
▢1 glass Red wine
▢Salt & Pepper
▢Provolone cheese
▢Buffalo Mozzarella , or Fior di latte
▢Grated pecorino, or Parmigiano Reggiano
▢Fresh egg lasagna pasta sheets
▢Extra virgin olive oil, EVOO
▢For Béchamel Sauce:
▢25 grams Butter, 0.88oz
▢25 grams Cups plain flour, 1/8
▢250 ml Milk, 8.45fl oz
▢Sprinkle of salt
▢Sprinkle of nutmeg
Instructions
ADVERTISEMENT
