For 4 Persons

Ingredients

• Pasta
• 1 package Barilla Pasta for Lasagne (not cooked)
• Tomato sauce with minced meat
• 1 onion
• 1 carrot
• 1 piece of celery (same weight/size) in little quarters

Method

1. Stew all vegetable together in a little bit olive oil
2. Put a handfull minced meat to the vegetable
3. Roast it gently together
4. Mix five soup spoons tomato puree to the vegetable and minced meat and stew it again for two minutes when it is done
5. Put 0,25 litre meat broth ( instant) in the pot and reboil it for five minutes , it should be viscous.
6. Then turn the power of the cooker off.
7. Put 0,25 litre white italian dinner wine into the pot, but do not cook it again!
8. Season to taste: with salt, black pepper, red pepper, oregano, thyme

Bechamel Sauce

Method

1. Put three soup spoons full with butter (no oil) into a pot and make it hot (less heat)
2. Then take an egg beater (urgent)
3. Stir permanently three soup spoons of white flour into the hot butter until it is viscous, do not stop stiring all the time!
4. By permanently stiring pour slowly milk or cream partially, always less into the boiling viscous flower/butter mix until it is a viscous sauce of about 1/2 litre.
5. Switch off the cooker.
6. You can also stir grated cheese ( cheese from Switzerland or similar) into the sauce at the end.
7. Take a casserole dish, which you oil before and begin first to cover the bottom with pasta, then red sauce, then white sauce, pasta… and so on until you finish with pasta at the end on the top.
8. Cut fresh tomatoes now in rings and place them over the last pasta row
10. Lots of grated cheese for the top to put it 1/2 hour in the oven (middle row) and middle heat and bake it.
11. Take for your dinner the same wine you took for the red sauce