Lasagna with Meat Sauce and Grated Cheese
Lasagna with Meat Sauce and Grated Cheese - A new way to enjoy lasagna: Free-form stacks
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- salt
- For the meat sauce
- 250 grams ground pork
- 250 grams ground chicken (turkey or chicken)
- 2 carrots (finely chopped)
- 1 onion (finely chopped)
- 1 small Fennel (finely chopped)
- ½ tsp fennel seeds
- 250 milliliters dry white wine
- 250 milliliters happened Tomatoes
- freshly grated pecorino romano
Preparation steps
Knead together flour, eggs and 1/2 teaspoon salt until mixture becomes a smooth dough. Add water if needed. Divide the dough in half, wrap in plastic wrap and let rest for 30 minutes.
Heat 4 tablespoons olive oil in a saucepan, add the meat and brown. Add the finely chopped vegetables and cook briefly. Add the wine and bring to a boil. Add the tomatoes, reduce the heat, cover and simmer gently 20 minutes.
Crush the fennel seeds with a mortar and pestle.
Meanwhile, knead the dough again and roll out thinly with a rolling pin or a pasta machine. Then cut into pasta sheets.
Cook pasta portions in plenty of salted water until al dente. Drain on clean kitchen towels.
Stir the fennel seeds into the meat sauce and let stand for 5 minutes. Then season the sauce with salt and pepper.
Warm 4 serving plates. Layer the fresh pasta sheets alternately with sauce to create stacks. Sprinkle generously with pecorino and serve immediately.
