Lasagna Bolognese

? glass olive oil

2 onions

1 carrots

4 celery

5 garlic cloves

? kg beef

? kg pork meat

200 g chopped bacon

250 g tomato paste

1 glass milk
what kind of milk should I choose? we'll show

? glass white wine

1 tsp. fresh chopped thyme leaves (or dried thyme)

3 glass freshly prepared Bechamel sauce

3-4 sheet of fresh pasta for lasagna

1 glass freshly grated Parmesan cheese

salt, black pepper

Filling: In a large frying pan with a thick bottom, heat olive oil, add finely chopped onion, carrot, celery, garlic and fry on medium heat for five minutes. When the vegetables become translucent, add the pork and ground beef, bacon and fry everything on high heat until Golden brown, stirring constantly. When the meat is browned, pour the milk into it, the wine, add the tomato paste and thyme, add about one Cup of water and simmer all together for half an hour on a slow fire.

While our filling stew, prepare the Bechamel sauce according to the recipe above.

When the filling and the sauce is ready, preheat the oven to 190 degrees and begin to collect our lasagna.

The form for lasagna oil lubricated. The first layer on the bottom of the spread of the filling, then lay a sheet of pasta for lasagna (if you use bought pasta, be sure it lightly boil or just hold it in hot water), pasta covered with Bechamel sauce and lightly sprinkle with cheese. So repeat 3-4 times and finish everything with a layer of filling, which pour Bechamel sauce and generously sprinkle with Parmesan cheese. Bake in the oven for 30-40 minutes, until the top of the lasagna will not become Golden brown.

Take out from oven and allow to cool for 20 minutes, then cut and immediately served to the table.