Recipe for the pasta


  • 300 gr flour
  • 3 eggs
  • 10 gr extra virgin olive oil


Mix all the ingredients in a robot machine until you have a uniform dough. Transfer it onto a floured surface and make a ball with your hands. Wrap it in some film and let it rest for half an hour. Take small quantities (about 70 gr) and make strips for the lasagna either by hand using a rolling pin or using an Imperia machine. Cut the strips in rectangular pieces (even irregular ones, no problem) and boil them in boiling salted water for a few minutes, then spread it on a tablecloth one by one to dry. Take a pan and make layers in the following way: one layer of bechamel, one layer of ragù sauce, some grated parmesan cheese, one layer of pasta, and then repeat it as many times as you can fill your pan.

Bake it for about 30 minutes.

Recipe for the ragù sauce


  • 300 gr beef minced beef meat
  • 150 gr stretched bacon
  • 50 gr carrot
  • 50 gr celery
  • 5 spoons of tomato sauce 
  • 1/2 glass of wine (red or white, as you wish)
  • 1 glass of milk

Preparation: Sauté in a pan the chopped bacon. Add chopped vegetables and let them dry gently. Add minced meat and leave it, stirring until it sizzles. Add the wine and the tomato sauce, elongated with a little broth and seasoning with salt and black pepper.