Baked Pasta with Pork Ragout
Ingredients
- Ingredients
- 800 grams Pork goulash
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 1 onion
- 1 garlic clove
- 100 milliliters dry white wine
- 350 milliliters Beef broth
- 1 bay leaf
- 1 stalk Leeks
- 2 Tbsps butter
- 400 milliliters milk
- 12 sheets Lasagne noodle
- 80 grams grated Cheese (such as Emmentaler)
Preparation steps
Rinse meat, pat dry and cut into small cubes. Mix with 1 tablespoon of flour and season with salt and pepper. Heat butter in a pan and brown meat on all sides, few pieces at a time. Remove from pan. Peel onion and garlic, chop finely. Saute in the same pan in the meat drippings until light golden brown, deglaze pan with wine. Add broth and return meat to the pan. Add bay leaf and simmer, covered, for about 1.5 hours. Stir occasionally and add more broth as needed.
Prepare sauce. Rinse and dry leek, cut into rings. Heat butter in a pan and saute leek until soft, sprinkle with remaining flour and saute briefly. Add milk and simmer for about 10 minutes or until creamy, stirring occasionally. Season with salt and pepper.
Cook pasta in boiling salted water until al dente.
Uncover ragout and simmer until it thickens slightly. Season with salt and pepper.
Drain pasta well and place 4 pasta sheets on a lined with parchment paper baking sheet. Spread with some ragout and some sauce. Repeat layers, finishing with white sauce. Sprinkle with cheese and bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes or until golden brown.
Remove from the oven and serve.
