Cut the onions and celery on to small cubes and grade the
carrots.
Heat some olive oil in a pot. You will use this pot for the whole
bolognese, so choose a rather big one.
Fry the legumes in the oil, leave the garlic outside.
Add the meat and oregano. After a couple of minutes add the red wine
and boil for 5 minute. Add the crushed garlic during this time.
Add the tomatos , some salt and pepper. Let the bolognese boil for 1
to 6 hours at low temperatures. Add some more wine or water if neccecary
during the cooking, but let it at least boil another 45 minutes
afterwords.
For the Béchamel melt some butter in a pot and stir in the flour
until gold brown.
Slowly add the milk while mixing. The sauce should be smooth and no
cloths should be visible.
Add some nutmeg, salt and pepper and boil for 10 minutes.
Heat the oven to 180 degrees.
Use a big oven form and add some bechamel to the bottom. Now add
layers of pasta, bolognese and bechamel. Add some Parmesan to the
Béchamel layers. Repeat until the form is full and the bolognese is
used. The last layer should be Béchamel. On top of it, add the rest of
the Parmesan.
Dont put to much of the Bolognese on each layer. The goal is to have
5 layers, each with a good coverage of bolognese, but not drowning in
bolognese.
Boil the Lasagne for 40 minutes in the oven. After taking it out,
wait 5 to 10 minutes before cutting.
Variants
Add some chicken liver to the minced meat for a stronger taste
To make your own peeled tomatoes, use fresh tomatoes, cut a small
cross into the bottom. Add them to boiling water for 30 seconds. Place
the hot tomatoes into ice water and then peel them. Now cut them into
quarters, saving the juices comming from it.
