100% Organic Extravirgin Olive Oil
1 lb - 450 g Pasta Sheets
1 lb - 450 g Bechamel
4 ½ oz - 125 g Parmigiano Reggiano Cheese
1 lb - 450 g Ground Beef
1 lb - 450 g Peeled Tomatoes
½ cup - 125 ml White Wine
1 Diced Carrot
1 Diced Celery
1 Diced Onion
In a pot with extravirgin olive oil fry onion, celery and carrot until golden then add beef and fry until golden then pour white wine and let it evaporate then add tomato and season with salt and black pepper then cook half covered for at least 3 h.
In a pot with boiling salted water cook pasta sheets then drain it.
In a baking dish put first layer of pasta sheets and garnish with bechamel then add sauce and sprinkle with parmigiano then continue until completion of the ingredients.
Bake at 200 ° C / 400 ° F for 45 min.