Bolognese sauce
| 🚻 High Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to do Lasagna Ferrara: |
| onion cele oregano dr |
Ingredients to do Lasagna Ferrara:
2. 1. Pray water to boil 2. Pick up the bacon 3. Pick a basil and parsley separately 4. Cort the onion, celery and carrot in Brunoise (cubes) 5. Prepare tomato concasé 6. Fut in a little oil of oil from olive and butter the bacon and carrot 7. Add onion, celery, dry oregano, pepper and chopped garlic. 8. Suffere everything until the onion is transparent 9. Add the meat and move constantly to prevent ball formation. 10. Add the Jitomate Concasé and the tomato puree, cook over medium heat for more or less 35 min. 11. Restore the heat and add the fresh herbs 12.SAZONAR (salt and pepper and if you want to consommate chicken powder)
3. Mainay Salsa:
4. 1. Find the butter in a pan and mix it with flour using a wooden shovel (Raux Rubio preferably) 2. Add the milk, a pinch of nutmeg and pepper and mix using a globe. 3. Once the Bechamel takes the appropriate consistency (in this somewhat thick case) the cheese is added and it is expected to be founded in the sauce) 4. Sailing with chicken and/or salt consommé.
5. Assembly of LaSagna Ferrara
6. 1. Procure the oven 2. Place a light layer of Mainay or Bechamel sauce at the bottom of the mold and then a layer of pasta. 3. Cover with bolognese sauce and place another layer of pasta, to continue with bolognese and again pasta and again Mainay and so on, the last layer must be from Mainay and failing that a mixture of Mainay and Bolognese 4. Cubrice with cheese grated or in slices, cover with aluminum foil and put in the oven 5. It must bake at 180º C covered for half an hour and then without covering for more or less 15 minutes or until it is Gratine cheese.
7. Jitomate Concasé: (Cut a cross into the skin at the bottom of the tomato, remove the nave It is cut into cubes (Brunoise 7 mm.)
