Lasagne alla Bolognese

Lasagne alla Bolognese is a typical dish of the cuisine of Emilia-Romagna and, as the name suggests, the city of Bologna.
Of course, despite the authorship of this recipe is Emiliana, lasagne are known so far that have become a symbol of Italian cuisine in the world.
From the preparation and ingredients, this recipe is the quintessence of the rich tradition of Bologna and likes children and adults.
To prepare a good lasagne Bolognese, the most important thing is the right choice of ingredients: first the meat, which must be strictly, half beef and half pork to give flavor to the recipe, then the tomato pulp which must be of good quality, and last but not least the actual lasagna, which must be among the best, even better would be if you prepare it at home.

Ingredients

Lasagna layers (500g)

Parmigiano Reggiano cheese (200g)

Béchamel sauce (1kg)

Carrot (1)

Olive oil (4 tablespoons)

Red wine (1 glass)

Beef (250g)

Tomato sauce (250ml)

Pepper

Milk (1 glass)

Salt

Pork (250g)

Celery (1 stalk)

Onion (1)

Butter (50g)

Bacon (100g)

Meat Broth (250ml)

Elaboration

Fry in a pan the onion, carrots and celery with the olive oil and butter. Chop finely the bacon and a few minutes later add it to the pan along with the chopped meat, then fry it all for a few minutes over high heat. Add the red wine and let it evaporate while keeping a high flame. 

At this point add also the tomato souce, broth, pepper and a pinch of salt and let it cook in the pot partially covered for at least 2 hours, stirring occasionally and adding the broth remained and lastly the milk.

Once the sauce ready, preheat the oven to 160 degrees and begin to assemble your lasagna: grease a rectangular pan, spread a couple of tablespoons of béchamel and line the bottom with pasta. Then cover with plenty of sauce and a sprinkling of Parmesan cheese. Cover with the other dough and proceed in the same way to achieve the second layer. 

Formed more layers depending on the baking sheet and until exhausting all the ingredients. In a saucepan, mix the béchamel with a little of sauce  and finish your lasagna with a thin layer of the mixture. Finally, sprinkle your lasagna with plenty of Parmesan cheese and bake the whole thing for at least 50-60 minutes, checking every now and then cooking the lasagne will be ready when they hired a beautiful complexion and a golden crust. Once ready, remove from oven and let the lasagna cool for 10 minutes, then cut into the pan and serve while still hot.