Lasagna Al Ragù and Béchamel
<i>Lasagna Al Ragù</i> and Béchamel
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  • 4 garlic cloves, peeled and halved
  • 3 tbsp (45 ml) olive oil
  • 1 onion, cut into chunks
  • 1 carrot, cut into chunks
  • 1 celery stalk, cut into chunks
  • 1/2 lb (225 g) lean ground beef
  • 1 cup (250 ml) red wine
  • 6 cups (1.5 litres) chicken broth
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1/2 cup (125 ml) tomato paste
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chopped rosemary
  • Preparation
  • In a large pot over medium-high heat, brown the garlic in the oil. Remove from the heat, remove the garlic, and keep the oil in the pot.
  • In a food processor, finely chop the garlic with the vegetables. Add the mixture back to the pot and soften over high heat. Add the meat and cook, breaking it up with a wooden spoon as it browns. Add the wine and let reduce by half. Add the remaining ingredients and simmer over medium heat for 1 hour. Season with salt and pepper, then set aside.
  • Description
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