Naples-Lasagna

Preparation:

Preparation: Prepare the ragout by browning the meat and finely chopped onion in oil. Wet with white wine and let it evaporate. Add the tomato concentrate, dilute with water, add salt and basil and cook over very low heat. Use the meat to prepare very small meatballs to fry. Brown the brains and cut them into slices. Dilute the ricotta and dilute it with half the sauce, incorporating it well. Cook the lasagna. Pour the ragù into a pyrophile, arrange the lasagne side by side without overlapping them. Spread with a few spoonfuls of the ricotta mixture, sprinkle a portion of the meatballs, cervellatine, diced fiordilatte and Parmesan cheese. Season with the ragù and make another layer of lasagna. Repeat the operation until the ingredients are used up. Finish with a layer of pasta well covered with meat sauce and Parmesan. Bake at medium heat (180 degrees) for 30-40 minutes and let it rest a little in the oven before serving.