Lasagna alla Norcina

50 g celery

 50 g carrots

50 g onion

100 g extra virgin olive oil

100 g valuable black truffle

1 anchovy

1 clove of garlic

600 g minced meat (chicken, veal, pork)

Pinch of fine salt

Pinch of white wine

Ingredients for Béchamel Sauce:

 

2 L milk

120 g flour

120 g butter flakes

Pinch of nutmeg

Pinch of fine salt

Prepare a sauce with celery, carrots, onions, garlic, extra virgin olive oil, and anchovies. Remove the garlic, add minced meat and grated truffle. Sauté well, deglaze with white wine, and season with salt and pepper. Boil the milk with freshly grated nutmeg. Prepare a roux from butter and flour. Once the milk boils, add the roux and salt, and mix finely with a whisk. 

600 g handmade egg pasta cut into diamonds. 

Boil the pasta for about 1 minute in salted water. Drain well and place in a linen cloth. Spread butter on a baking dish and layer the lasagna with the minced meat sauce in the traditional way. Sprinkle grated Parmigiano and some butter alternately on each layer.