1.

In a saucepan, saut onion, celery, carrots, bay leaf and chopped meat
2. Add the tomato paste and water, salt and pepper cook for 20 minutes over medium heat
As a simple and appetizing alternative to the first two movements, it is possible to use a jar of
Barilla Bolognese Sauce 400g
3. In a large saucepan, melt the butter then add the flour and all of the hot milk. Add salt and
nutmeg and whisk until boiling
4. Butter a baking dish and cover the bottom of a ladle of bchamel and four spoonfuls of stew
meat, then cover two Lasagne Bolognesi
5. Repeat 4 times the previous point to form five layers not forget to cover the corners of the sheet
of lasagna with bchamel sauce and stew. Add 15g Parmigano-Reggiano for each layer
6. Put the dish in the oven at 220 for 20 minutes. Remove from oven and let stand 10 minutes