Traditional Lasagna Bolognese with Parmigiano Reggiano | Luigi Taglienti | Chef Recipes | Reporter G

Ingredients

• 700 g lean veal meat
• 500 g of pureed tomato pulp
• 300 g fresh egg pasta with spinach - traditional recipe
• 200 g traditional béchamel sauce
• 200 g chopped white onion
• 100 g chopped carrots
• 100 g chopped green celery
• 100 ml red wine
• 75 g Parmigiano Reggiano cheese
• 50 g lemon zest
• 2 cloves
• 2 green cardamom seeds
• Extra virgin olive oil to taste
• Pepper and salt to taste