Lasagna with red wine and bacon
One of Sillas’ friends came over on Sunday to watch the Eagles – Lions game. We’re about 6 hours ahead of the US, so the early game doesn’t start till about 7 PM. Watching the game over dinner is what we usually do here. I had seen this recipe on another blog a few months back and since lasagna is Sillas’ favorite dish, I thought it would be a good dish to serve at our little NFL get together.
450 g dry lasagna sheets
4 tbsp olive oil
1 onion, finely chopped
200 g bacon, diced
2 large carrots, chopped finely
2 stalks celery, finely chopped
A few dried chili flakes
2 cloves garlic, crushed
500 g minced beef
3 1/2 dl. of red wine
400 g canned chopped tomatoes
1 bay leaf
1 ½ tsp. of dried oregano
1 ½ tsp. of dried basil
5 dl of Béchamel Sauce
A packet of shredded mozzarella cheese
First heat oil in a heavy-based saucepan, add the onion and simmer for 5 minutes. Then add bacon, carrot, celery, garlic and let it all simmer for another 5 minutes.
Then add the minced beef. Let it get a bit of color.
Add the wine, tomatoes, bay leaf, oregano, basil, chili flakes salt and pepper. Taste to make sure its not too salty.
Let the sauce simmer for 45-60 minutes while stirring occasionally.
In an oven safe dish, start with a layer of meat sauce, a bit of béchamel sauce. Then add lasagna sheets on top. Repeat this process till you reach the top and finish with a layer of meat sauce. Sprinkle shredded mozzarella cheese on top.
Bake at 200 degrees C for 30 minutes. Let it rest for 5 minutes before serving.