Lasagne | Pomi Japan
For the ragù, start by finely chopping celery, carrot and onion, then brown them in a pan with some extra virgin oil and garlic. When gol…
Ingredients
- EVO oil to taste
- Fresh egg pasta 180 g
- Grated Parmigiano Reggiano 50 g
- Pepper to taste
- Salt to taste
- Bay leaf 1
- Beef broth 100 g
- Carrots 20 g
- Celery 20 g
- Garlic 1 clove
- Minced beef 80 g
- Onion 20 g
- Thyme 1 sprig
- Butter 25 g
- Flour 25 g
- Milk 250 ml
- Nutmeg to taste
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