Naples lasagne 😋

In a large, thick -bottomed vessel, fry the meat from all sides with olive oil. Take the meat out of the dish.
In the same vessel, drizzle the onions and garlic over medium heat until it softens.
Pour the red wine and boil half.
Add the passed and chopped tomatoes, salt, pepper and put the meat back in the dish.

Boil, then take it to the slightest flame, cover and cook for at least 3-4 hours, or until the meat softens and falls apart. Mix it from time to time.
At the end of the cooking, remove the meat, remove it from the bones, cut it into smaller pieces and put it back in the sauce. Stir in the fresh basil.
Besciamella sauce recipe (if you use it):

50 g of butter
50 g of flour
500 ml of milk
Salt, pepper, nutmeg
Preparation (Besciamella):

Melt the butter in a saucepan.
Add the flour and stir until smooth (this is roux). Cook over low heat for 1-2 minutes.
Slowly, stirring constantly, add the cold milk.
Cook over medium heat, stirring constantly until the sauce thickens.
Season it with salt, pepper and a little grated nutmeg.
Compilation of Lasagne:

Heat the oven to 180 ° C.
Lubricate a layer of rags (and a little besciamella) on the bottom of a large baking bowl (and if you use it).
Lay the lasagne dough.
Divide a layer of ricotta, mozzarella slices, ragout, grated parmesan and boiled egg slices and meatballs when used.

Continue layering with the dough and filling until the ingredients are run out. The top layer of dough should be covered with plenty of rags (and if you use it, besciamella) and grated parmesan.
Bake the lasagne in the oven for approx. 30-45 minutes or until the top is golden brown and the cheese melts.
Allow to rest for 10-15 minutes before serving.
Lasagne in Naples is a really hearty and delicious dish that is perfect for family lunch or special occasions! 😋