For the pasta:
Flour — 100g
Eggs — 2 pcs
Yolk — 2 pcs
Olive oil — 1 tbsp
Cream Cheese — 100g
White wine — 100g
Minced beef — 400g
Celery — 1 stalk
Onions — 1 pc
Tomatoes — 2 pcs (medium size)
Garlic — 2-3 cloves
Thyme — a couple of sprigs
Salt and pepper — to taste.
Sliced Tomatoes in own juice — 1 jar
Any hard cheese — 100g
Place the flour in a blender, put the eggs and egg yolks, pour the oil, turn the blender and mix all. It turns out that something like crumbs. Next we need to pour all the district board and knead thoroughly, the resulting dough is wrapped in foil and place in refrigerator for 30 minutes, and at night you can!
While the dough is resting, let us stuffing:
Onions and celery finely chop, put in a hot frying pan and fry, add the garlic, passed through the press, stir, then put the stuffing, mix and fry until brown. Tomatoes cut into cubes, not too big, add to the meat, stir and simmer a few minutes, then add the wine, wait until the alcohol evaporates and the sauce thickens our meat, salt and pepper to taste, stir. Give cool.
We get the dough from the refrigerator and roll out thinly, adding layers of rectangular shape, if it does not, it can be an oval, and then just cut the rounded edges. The sheet of dough should get no more than the thickness of 1-2 mm.
lasanga at home
Cut into strips approximately 5 cm in width, each strip of smear cream cheese, meat sauce is then spread and wrap the roll. The pan with high sides pour half of the banks Reza tomatoes, spread rolls on top and pour the remaining tomato sauce, salt, pepper, thyme sprigs decompose, cover with foil and send in the oven for 20 minutes, a couple of minutes until cooked sprinkle with grated cheese.
All our lasagna roll is ready!
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