Lasagna alla Bolognese

For 3 persons:
250 g gluten-free lasagna noodles
1 carrot
1 celery stalk
1 small onion
300 g hash
300 g canned tomatoes
1 glass of red wine
300 g parmesan cheese
50 g butter
3 tbs olive oil
Preparation of the ragout: cut carrot, celery and onion into cubes. Heat olive oil and stew the ragout in it. Add hash and fry for 10 minutes. Douse (deglaze) with wine and add the tomatoes. Add salt and cook approx. 1 ½ hours. Layer the ragout, parmesan cheese and lasagna noodles in a bake-form (4-layers) Bake in the oven at 180 degrees for 30 minutes.

Opening hours:
Lunch: 12.00 p.m.-3.00 p.m.
Dinner: 6.00 p.m.-12.00 a.m.

Day off: Wednesday

Holiday: Four weeks after Easter and from the last week of November until the first half of December.

by Ghedina
Tel. 0436 2254
E-Mail: info [at] alpassettoghedina [dot] it