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Ingredients
Lasagna with Meat Sauce
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 1 Tbsp olive oil
- salt
- For the meat sauce
- 600 grams lean lamb (ground)
- 1 onion
- 3 garlic cloves
- 2 carrots
- 4 sprigs fresh thyme
- 1 dried Peperoncino
- olive oil
- 150 milliliters dry white wine
- salt
- 600 grams Tomatoes
- butter
Combine flour, eggs, oil and 1 teaspoon salt in a mixing bowl. Add water as needed and knead to form a dough. Wrap dough in a kitchen towel and let rest for 30 minutes.
Peel onion, carrots and garlic and chop finely. Pluck thyme leaves. Crumble peperoncino.
Heat 4 tablespoons oil in a pot. Add meat gradually and brown in portions. Sauté onion, carrots and garlic. Add thyme and peperoncino. Pour in wine to deglaze pan. Season with salt to taste and simmer gently, covered, for about 1 hour. If necessary, pour in more wine.
Just before the meat has completed cooking, rinse tomatoes, blanch, peel and dice. Add 1 tablespoon oil to meat and cook gently for 10 minutes, uncovered.
Meanwhile, form the lasagna noodles. Knead dough again and divide into portions. Roll into thin sheets either by hand or with a pasta machine.
Bring a pot of generously salted water to a boil. Cook noodle sheets in portions until al dente and drain.
Stir tomatoes into meat sauce. Season with salt and pepper to taste.
Melt 1 tablespoon butter.
Warm 4 plates. Stack 3 noodles on each plate, alternating each noodle with meat sauce. Top each serving with a little butter and serve immediately.