Lasagna Bolognese

Preparation:

Preparation: Heat three tablespoons of oil in a saucepan and season with the chopped carrot and onion. Add the minced meat, let it brown, then sprinkle it with the wine and let it evaporate. Add salt, add the tomato pulp and cook for at least half an hour. Finally, season with a pinch of pepper. In the meantime, make the dough, roll it out into a sheet, cut it into strips, boil them in salted boiling water and spread them out on a wet and wrung out kitchen towel. Cut them into rectangles. In a buttered baking dish, make a first layer of lasagna, spread a few spoonfuls of meat sauce and béchamel on the surface, sprinkle with cheese and distribute knobs of butter. Make another layer of lasagna and continue alternating them with the sauce. Finished with béchamel and meat sauce. Place in the oven at 200 degrees for half an hour. Accompanying wines: Lambrusco Salamino Di S. Croce DOC, Aprilia Sangiovese DOC, Cacc'é Mmitte Di Lucera DOC.