Traditional Lasagne

Ingredients (serving 4):
Lasagna Rustichella d’Abruzzo
1 medium carrot
1 large onion
1 celery stalk
300 gr of beef meat, minced
200 gr of sausage meat, minced
Intosso olive oil
400 gr of tomato sauce
4 table spoon of parmesan cheese, grated
salt

Preparation:
Ragù sauce: heat 3 table spoons of olive oil in a large saucepan on a medium heat. Add carrot, onion and celery peeled and finely chopped. Stir for around 15 minutes. Add the two types of meat, earlier minced, and stir. Add the tomato sauce, a glass of water, a generous pinch of alt and two bay leaves. Cook on low heat for at least 2 hours with lid. Stir occasionally. If the sauce start to dry out add a splash of water. Assembly: cook the lasagne sheets in boiling water according to the instructions of the package (usually 3-5 minutes). Spread three spoon of ragù into the bottom of a earthenware ovenproof dish (25x35cm approx.). Follow with a layer of lasagne sheets, add a part of your ragù. Repeat the process (sheets and ragù) two more time and top with grated parmesan. Preheat oven to 180°C. Bake the lasagne for 25 minutes until beginning to brown on top.