Pasticcio with meat sauce

The preparation of the mess consists of 4 steps, involves time but the result will surprise you.
The first phase as in the post of pasta with meat sauce you have to prepare the same sauce.
If you have already done it you can proceed in phase two or if you are not ready I will report to you below the preparation.
Ragout ingredients:

• 3 kg of mixed grind divided into 2 kg of cattle and 1 kg of pig
• tomato puree 400 ml
• salt
• 3 carrots
• sunflower oil

Preparation:
the first thing to do is take a nice large pot and put a little oil and add the chopped carrots.
At this point, add the meat, add a glass of water and put the fire down.
After 10/15 minutes, the tomato is mixed together with the salt and for those who want some spice.
On low heat and stirring occasionally you will have to let it cook for another 3 hours.
At the end your meat sauce will be ready and you can put it in the freezer with the special bag.

In phase two you need to prepare lasagna and even here you can opt for those already made or if you want to do them by hand I leave the preparation below.

Preparation lasagne:
Ingredients:

• 400 g flour 00
• 4 eggs
• salt

Method:

Take a bowl and pour the flour and make a hole in the center where the eggs are added little by little and add the salt.
Stir with a fork until the dough is thickened.
Then I work with my hands in order to obtain a homogeneous mixture.
I put it to rest for 30 minutes wrapped in transparent film.
After 30 minutes the film is removed and the dough is rolled out with a rolling pin or with the machine to pull the dough.
Form rectangles.

Phase 3 is the phase where the bechamel is created

Ingredients:

• 500 ml Whole milk
• 150 g butter
• 00 flour
• salt
• nutmeg

Method:
You take a pot and pour the milk, at medium low heat add the butter and mix it with the food whisk.
Then add the flour in small doses at a time and mix vigorously so as not to create lumps.
The doses of the flour depend on how much liquid you want the bechamel. I recommend 400/450 grams for 500 ml of milk.
At the end you put salt and a pinch of nutmeg.


Phase 4 joins everything we have created in layers.
Take a 10 cm deep roasting pan and sprinkle the bottom with a bit of béchamel and then cover with the lasagne.
In layers, continue to make béchamel sauce, meat sauce and lasagna until you reach the height of the pan and finish with the béchamel sauce and a hint of ragù.
Put it in the oven at 180 ° to cook.

Tips:

Without Phase 1 and 2 to make a mess it takes about 60 minutes with cooking included.


Below I leave the link on Amazon of the machine that pulls the dough and whisk for food very useful to make even desserts.