Preparation:
1.For the Bolognese, heat the oil and fry the garlic, onion and meat until golden brown. Add the carrot and sprinkle 1 tablespoon of Knorr® Tomato Cream, 1 tablespoon of Knorr® Switzerland Chicken Broth, basil and oregano. Let cook over medium heat until the meat is well cooked.
2.For the sauce, heat the oil and fry the garlic, onion and chile de árbol until golden brown.
3.Pour in the water, and immediately the rest of Knorr® Tomato Cream, mix until the lumps are broken and let it come to a boil. Stir constantly and add the basil leaves. Cook over low heat until slightly thickened.
4 Place a little sauce at the bottom of a refractory, accommodate a layer of lasagna, a layer of ground meat and a little of the tomato sauce. Repeat the procedure until you finish with the ingredients.
5.Finish with a layer of lasagna, cover with the sauce and sprinkle with cheese. Cover and bake at 180°C for 30 minutes or until the pasta is well cooked.
Ribeye steak
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