Ingredients
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Method
-
Building the ragu base
In a large pan, gently soften the onion, carrot and celery (soffritto) in a little oil.
10 min -
Browning and simmering the meat
Add the meats and brown them, pour in the wine and let it evaporate, then add the tomatoes. Simmer gently over a low heat.
120 min -
Making the béchamel
Melt the butter, stir in the flour, then gradually pour in the milk, whisking constantly. Season with salt and nutmeg and cook until thick.
10 min -
Assembling
Spread béchamel and ragu over the base of a baking dish, cover with pasta sheets, and repeat the layers, finishing with béchamel and cheese.
-
Baking
Bake in a 180°C oven until golden brown.
40 min
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 4 675 kcal | 779 kcal |
| Fat | 253 g | 42 g |
| of which saturates | 113 g | 19 g |
| Carbohydrates | 337 g | 56 g |
| Protein | 240 g | 40 g |
| Fibre | 27 g | 4,5 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, celery, sulphites
For sensitive digestion: onion, flour, milk (lactose), pasta (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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