Homemade lasagna with eggplant sauce
156 recipes
Rose Carnival
ingredients
servings
5
Ground beef
200 grams
Carrots
1 unit
Red onions from Acquaviva delle Fonti
1 half
Fresh scamorza cheese
150 grams
Grated cheese
2 spoons
Iodized salt
to taste
Canned tomato sauce, with salt
400 grams
Extra virgin olive oil
to taste
Garlic
2 wedges
first courses from Italy - Puglia
Rose Carnival
Rose Carnival
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Usually in Puglia we usually see this form for the typical sweet home: cartellate. Pero 'I decided to change the recipe and reuse this original shape for a first course: the carnival roses Ragu'.
preparation
prepare first
Fresh egg pasta
step 1
After preparing the egg, roll out the dough to duck grandmother. We obtain strips of 4 cm in height and 15 cm in length.
step 2
fold in half 'the strips 4 cm turning them into two and each cm attach the two flaps. Once the whole will be 'completed Strip, we close it by way of pink, turning on itself, combining some of the walls.
step 3
Put on the gas a pot with water, a little oil and salt. We bring to a boil and blanch the roses. Just back into the surface to remove them from the pot and place in a cup with cold water for 9 seconds
step 4
Store them on a towel.
step 5
When all will be on the canvas prepare the ragu 'slow.
step 6
Put in pot, oil, carrot and onion and mix. Add the ground beef, we adjust the salt, cook a few minutes and turn off the gas.
step 7
Put the pureed tomatoes slow and not dense, oil, garlic and bring to a boil. Cook for a few minutes and turn off the gas.
step 8
Chop the ham and smoked cheese and uniamoli to ground beef. Amalgamiamo all also aggiungeno cheese.
step 9
Stuff the holes of roses with meat mixture.
step 10
In a saucepan put 2 ladles of cut, place the roses and condirele with the remaining sauce and cheese.
step 11
Inform at 200 degrees for 30 minutes, covering with aluminum foil, which is' better to remove the final 10 minutes of cooking.
