Halal Lasagne alla Bolognese

Here are four easy steps for the perfect Halal Lasagne bolognese:

Sauté the celery, onion and carrot in a skillet over medium heat with a drizzle of olive oil and the bay leaf. Once they have turned golden brown, add the ground beef, veal, and the turkey pancetta and cook over medium-high until meat begins to brown. Season with salt and pepper. Stir in the Halal red wine, cook until the wine evaporates completely, then lower the heat and add the tomato paste. Add 2 cups water (or enough water to cover the meat mixture) and cook slowly over low heat for at least 30 minutes. Discard bay leaf.

Meanwhile prepare the béchamel: melt the butter in a heavy-bottomed pan. To make a roux, add the flour and whisk butter and flour together for 3-4 minutes over low heat, until smooth. Heat the milk in a separate pan, then add to the roux, pouring it in a slow stream. Adjust the salt, season with a bit of nutmeg, and continue cooking, whisking constantly to avoid the formation of lumps, until the sauce is thick and creamy. If the béchamel is too thick, add a bit of milk. If it is too thin, let it cook for a few additional minutes. Heat the oven to 180°C.

Butter a 9-by-13-inch cm baking dish and arrange the first layer of lasagna lengthwise. Evenly spread a layer of sauce over it, followed by the béchamel and a generous handful of grated Parmigiano cheese. Continue to layer the lasagna, sauce and béchamel until you have used the rest of ingredients. Finish with the béchamel, a generous dusting of cheese, and a few pieces of butter.

Bake the lasagna for 25 to 30 minutes, or until golden brown. Let it rest for 5 minutes before serving.