Lasagne Bolognese

1.	Heat the olive oil in a saucepan, add the carrot and onion and cook over a low heat, stirring occasionally, for 5 minutes.
2.	Add the meat and cook until browned, then pour in the wine and cook until it has evaporated. Season with salt, add the passata and simmer for 30 minutes, then season with salt and pepper.
3.	Preheat the over to 200°C. Grease an ovenproof dish with butter.
4.	(Optional) Roll out the pasta dough into a sheet. Cut into 10cm squares and cook, a few at a time, in plenty of lightly salted, boiling water for a few minutes. Drain and place on a damp tea towel.
5.	Arrange a layer of lasagne on the base of the prepared dish, spoon some of the meat sauce, then some béchamel sauce on top, sprinkle with some of the parmesan and dot with some of the butter. Repeat the alternating layers until all the ingredients have been used, ending with a layer of béchamel sauce. Bake for 30 minutes.

	1 Karotte
	1 Zwiebel
	400g Hackfleisch
	100ml Rotwein
	250g Passata
	25g Butter
	65g Parmesan
	1 Portion Bechamel Sauce (See Link)