(serves 6)
A classic Italian cuisine. Tasty and rich for robust appetites. Traditional Emilia.
Ingredients for the sauce
( prepare the day before it is even better):
500 gr. of ground meat (beef and pork)
100 gr. of sausage (sausage)
carrot - onion - garlic and celery 3 bay leaves
A glass of robust red wine
tube of tomato paste ½
Salt - pepper - hot water
Place the chopped vegetables in a pan (preferably earthenware) with oil and a bit of butter. Sauté over low heat. Increase heat and add the meat and make sausage and brown well until the meat has turned white and well crumbled. Add the red wine and let evaporate. Dissolve the tomato paste in a quart of hot water. Add to meat. Season with salt and pepper add the bay leaves. Lower heat and cook for 3 hours (preferably 4) by adding hot water if the sauce become too dry.
Ingredients for the dough: 300 gr
. white flour 3 eggs
a tablespoon of oil EVO
2 pinches of salt a little water (if necessary)
Mix all ingredients and let the dough rest for half an hour under a towel clean.
Ingredients for the sauce bechamel :
¾ of a liter of milk
80 gr.
butter 4 tablespoons flour
little grated nutmeg Salt
Warm milk with a teaspoon of salt. In another saucepan melt butter, add flour and stir with a whisk to avoid lumps. After about 5 minutes remove from heat and add the hot milk, stirring with a whisk by hand. Put back over heat and thicken the sauce (to be kept still enough fluid). Add some grated nutmeg.
Backing plate:
out the dough into thin sheets and soak them in salted water for a few minutes. Roll out the pastry on a clean cotton cloth to dry thoroughly.
Take a baking dish (maybe disposable) and alternate layers of pasta, bechamel sauce and grated Parmesan cheese.
Bake at 160 degrees for about 20 minutes. Remove from oven. Allow to cool 10 minutes. Cut into squares and serve. They will ask the encore!
advanced you can dress with the sauce of good green tagliatelle with petals of Parmesan
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