Red Lasagna

Method

1. 1

   Make the ragù: finely fry the carrot, celery and onion in oil, add the mince and brown it well until no longer pink.

2. 2

   Deglaze with the red wine, let it evaporate, then add the passata, salt and cook on a very low heat for at least an hour and a half, stirring now and then. The slower, the better.

3. 3

   Make the béchamel: melt the butter, add the flour and stir for a minute, then pour in the hot milk a little at a time, stirring constantly.

4. 4

   Cook until it thickens, season with salt and nutmeg.

5. 5

   Assemble: a thin layer of béchamel on the bottom, pasta, ragù, a spoonful of béchamel and a handful of parmesan. Repeat for five or six layers.

6. 6

   Finish with béchamel, ragù and plenty of parmesan.

7. 7

   Bake at 180°C for 40 minutes, the last 5 under the grill for the crust. Rest for 15 minutes before cutting, or it falls apart.