Country Bolognese lasagna

Materials A

lasagna crust 5 slices, 1 kilogram of fresh tomatoes, crushed onion 30g, crushed garlic 30g, 30g of minced nine-layer tartar, shredded mozzarella cheese, shredded parmesan cheese, shredded parmesan cheese. Parmigiano Reggiano, shredded parmesan cheese.

Ingredients B

Half a kilogram of ground beef, half a carrot, half an onion, 1 sprig of parsley, a pinch of rosemary, a pinch of thyme, a pinch of bay leaf, a pinch of cardamom powder, 1 cup of red wine.

Ingredients C

1 liter of fresh milk, 200g of cream, 120g of flour, salt, a little crushed Basil spice, olive oil, water.

Methods:

1, blanch the tomatoes with hot water, peeled, cut into small pieces; start a frying pan sautéed crushed onion, crushed garlic, nine layers of minced towers, and then add the tomato diced, with a small fire simmer for 30 minutes, made into a tomato sauce and spare.

2. Peel the carrots and chop; shred the onion; chop the celery; sauté the first three vegetables in a frying pan and set aside.

3. Pour olive oil into a medium-sized pot and sauté the ground beef for about 3 minutes, then stir-fry the vegetables in recipe 2, then add 3 tablespoons of tomato sauce from recipe 1, red wine, and water, and simmer for 1 hour.

4, another deep pot, put the cream melted in a hot pot, add flour, salt, cardamom powder and stir fry until melted, then pour in the microwave heating to eight minutes of heat of the milk, stirring until a paste, as a white cream sauce spare.

5. Bring a deep pot of water to a rolling boil, add 1 tsp of salt and cook the pasta until it's cooked through, then remove it and toss with some olive oil.

6, take a baking tray and brush a thin layer of cream, put a layer of pasta, a layer of recipe 3 meat sauce, a layer of recipe 1 tomato sauce, a layer of recipe 4 white cream sauce and sprinkle a little bit of shredded Parmesan cheese and shredded mozzarella cheese, repeat the previous practice ****5 times, and then put it into the oven on the upper heat 200 ° C, lower heat 220 ° C bake for about 20-25 minutes, the surface of the golden brown can be. The top is golden brown.

Pasta with Tomato Bolognese

Ingredients:

A. Sauce: 200g of fresh tomatoes, 3 tablespoons of olive oil, 100g of onion, 1 tbsp of minced garlic.

B, 100g macaroni, 150g chicken breast, a little whipping cream, a little paprika, a little pepper salt, a little cheese powder, a little rosemary, a little pizza cheese, pine nuts to taste.

C, a little bit of nine layer tower, a little bit of garlic paste, a little bit of olive oil.

Directions:

1, fresh tomatoes washed, blanch a little with hot water, peeled and chopped, and then into the juicer into a puree.

2, wash the onion, chopped, and garlic together in a sauté pan, sautéed in olive oil until the onion is golden brown, the practice of 1 tomato puree poured into the sauce, cook for about 10 minutes that is.

3. Wash the chicken breasts, marinate them with pepper, salt and rosemary, fry them in a frying pan until they are golden brown, then take them out, pour a little of the sauce on top, add a little pizza cheese and bake them in the oven until the cheese melts, then take them out.

4. Put all the ingredients of Ingredient C into a juicer and make a green sauce.

5, take a deep pot, boil the water first, put the macaroni cooked to seven minutes, then remove, add a little olive oil every 2 to 5 minutes to mix the way to mix until the noodles are cool, and then blanch a little bit with hot water.

6, add the sauce of practice 2 in the noodles of practice 5, and then add whipping cream, paprika, pepper, salt, cheese powder and mix well to plate, put the chicken breast of practice 3, and finally drizzle a little of the green sauce of practice 4 and a few pine nuts.