Procedure

FOR THE MEAT RAGU, finely chop carrot, onion and celery and let them dry in a pan with the extra virgin olive oil for about 10 minutes. Combine in small doses the minced meat, browning it well before adding the other. When all the meat is in the Pan, Add the tomato paste and wine and let evaporate the alcohol part over high heat.

In the end, combine the tomato puree, The cloves, the Juniper, the laurel; Add salt and cook over a low heat and covered for at least two hours. From time to time taste to see if it is necessary to season a little more salt. Allow to cool completely, by covering it with plastic wrap in contact, then store in the refrigerator.

FOR THE BECHAMELLA, melt the butter in a saucepan over very low heat. Remove from the heat and incorporate all the flour, stirring until the mixture is smooth and without lumps. Pour the milk, a little at a time, stirring until the liquid is completely absorbed before adding more.

Once you have paid all the milk put the saucepan over low heat and continue to stir continuously to prevent the bechamel will stick to the bottom. Season with salt and add a pinch of nutmeg. The sauce should not be too thick. Allow to cool completely, by covering it with plastic wrap in contact, then store in the refrigerator.

COMPOSITION OF THE LASAGNA: preheat the oven to 180 degrees static. Distribute a little ragù and a little bechamel in a baking tray and lay a first layer of lasagna. Cover with rich meat sauce, bechamel and grated Parmesan cheese, then continue with another layer of lasagne, ragù, bechamel and Parmesan cheese and so on to another layer until the end of the ingredients.

The last layer must be made of ragù and béchamel. On the surface put a few flakes of butter and cover the pan with a sheet of aluminium. Bake for 25 minutes and, at the end of the cooking time, pass the lasagna for a few minutes under the grill until you form a delicious crust. Leave to rest for 10 minutes before serving. Bon appétit!