Meat lasagna with Grana Padano
Ingredients
1 cup (300 g) egg lasagna
1 ⅛ cups (250 g) Grana Padano
2 ⅛ cups (500 g) minced beef
2/3 cup (200 g) minced pork
1 ⅛ cups (250 g) tomato purée
4 cups (1 l) milk
½ cup (100 g) butter
½ cup (100 g) all-purpose flour
1 cup white wine
1 onion
1 carrot
1 stalk celery
extra virgin olive oil
nutmeg
salt
pepper
Preparation
In a pan, lightly fry the chopped carrot, onion and celery in the olive oil.
Add the mince and brown for a few minutes.
Add the white wine, the tomato purée and 2 glasses of water, mix, adding salt to taste and cook on a medium to low heat for 2 hours.