Recreating Porzia’s Lasagna | TasteToronto

Ingredients

• 1/4 cup olive oil
• 1 carrot
• 1 celery stalk
• 1 red onion
• 1 pound ground beef
• 1/2 cup red wine
• 1 can of san marzano tomato puree (passata)
• 2 bay leafs
• Salt, to taste
• 320 grams semolina rimacinata
• 330 grams 00 flour
• 7 whole eggs
• 2 cups mozzarella cheese
• 1/2 cup pecorino romano
• 1/2 cup Parmigiano reggiano