Homemade lasagna with meat ragout

PREPARATION

To see how to make lasagna pls see previous recipe.

Other ingredients are:

1 diced mozzarella
Grated Parmesan cheese.

The ingredients that I used for the meat ragout

500 g ground beef
600 g of tomato puree
2 dl of white wine for cooking
1 clove of garlic
1 medium onion, chopped
2 sprigs of parsley
Extra virgin olive oil
1 teaspoon of sugar
Prepared spices for meat (rosemary, oregano, bay leaf, thyme, salt, pepper)

Sauté for a few minutes the garlic and onion in a little extra virgin olive oil. When it is golden brown, pour the meat, the other spices and white wine. Cook over high heat, stirring occasionally. Should it becomes dry add a little 'of water. When the color of the meat is well browned, add the tomato puree, chopped parsley and a teaspoon of sugar. Cook for at least one hour.

For the bechamel I used:

50g butter
100 grams of flour
A sprinkle of nutmeg
7 cups of milk

Cliffs butter in a pan. Add with a retina sifted flour stirring constantly. Be careful not to fire too high. Finished flour, pour in the milk and nutmeg always turning until the milk is very thick. Remove from the heat!

The layers should be prepared in this way: bechamel-leaves of lasagna-bechamel-ragout-mozzarella-parmesan-bechamel.