2 Medium Stalks of Celery, Finely Minced
6 oz. Ground Beef
6 Oz. Ground Veal
4 Tablespoons Olive Oil
4 Tablespoons Butter
1 Canned peeled or Fresh Prepared Tomatoes.
Heat the butter and oil in a heavy saucepan over medium heat. Add the chopped vegetables and saute until softened. Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom. OPTIONAL(Add the wine to the pot and let evaporate), stirring up the browned bits. Add the tomatoes and simmer for around 30 minutes. Season to taste, and add 1/2 of the broth. Cover and simmer another 45 minutes, adding additional broth if the sauce becomes too thick. Taste the sauce and add additional seasoning if needed. Add enough cream to lighten the color in the last 5 minutes of cooking.
o Prepare The Lasagne: Pour in a little of the meat sauce into a 13 by 8 inch lasagne pan. Layer the noodles along the bottom. Spread one layer of the meat sauce, then another layer of noodles. Spread a layer of bechamel over these noodles then sprinkle with a little of the mozzarella and the parmesan cheese. Continue in this manner until all the noodles are used, topping the dish with the final layer of bechamel layer and cheeses. Dot the top with butter and bake in 375 degree over for about 40 minutes or until bubbling and lightly browned.
Best is to make Raghu sauce at home
Bolognese Sauce
1 Medium Onion, Finely chopped
2 Medium Sized Carrots, Finely Minced
2 Medium Stalks of Celery, Finely Minced
6 oz. Ground Beef
6 Oz. Ground Veal
4 Tablespoons Olive Oil
4 Tablespoons Butter
1 Canned peeled or Fresh Prepared Tomatoes.
Heat the butter and oil in a heavy saucepan over medium heat. Add the chopped vegetables and saute until softened. Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom. OPTIONAL(Add the wine to the pot and let evaporate), stirring up the browned bits. Add the tomatoes and simmer for around 30 minutes. Season to taste, and add 1/2 of the broth. Cover and simmer another 45 minutes, adding additional broth if the sauce becomes too thick. Taste the sauce and add additional seasoning if needed. Add enough cream to lighten the color in the last 5 minutes of cooking.
o Prepare The Lasagne: Pour in a little of the meat sauce into a 13 by 8 inch lasagne pan. Layer the noodles along the bottom. Spread one layer of the meat sauce, then another layer of noodles. Spread a layer of bechamel over these noodles then sprinkle with a little of the mozzarella and the parmesan cheese. Continue in this manner until all the noodles are used, topping the dish with the final layer of bechamel layer and cheeses. Dot the top with butter and bake in 375 degree over for about 40 minutes or until bubbling and lightly browned.
[img_assist|nid=50852|title=hmm|desc=|link=none|align=left|width=|height=0]