Mom'S Lasanga Part 2

1. 1

   Put butter and onion in put and heat to medium. Cook and stir until onion is translucent, then add the celery and carrot. Cook for 2 minutes, stirring veggies to coat them well.

2. 2

   Add the meat, large pinch of salt and pepper. Crumble the meat with a fork, stir welland cook till meat is cooked.

3. 3

   Add the melk, let simmer gently stirring freqently, until it has bubbled away, then add the pinch of nutmeg.

4. 4

   Add the wine, let simmer till evaporated then add the tomatoes, stir until coated well.

5. 5

   Then turn down the heat so the meat sauce cooks very slowly, with just small bubbles break through the surface. Cook, uncovered for 3 hours. (you can cook less if pressed for time.)

6. 6

   If you find the sauce is drying out,cover partially with lid.

7. 7

   Remove from heat and season with more salt if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.