Pesto Lasagna

Pesto Lasagna

Ingredients
3 tablespoons olive oil
1 onion, peeled and finely chopped
1 large carrot, peeled and grated
1 celery stick, finely chopped
500 g minced beef
1 glass of Italian dry red wine
700 ml passata
1 tablespoon tomato purée
12 fresh lasagne sheets (each about 10 x 15cm)
50 g cold salted butter, cut into 1cm cubes
Salt and pepper to taste
100 g salted butter
100 g plain flour
1 litre cold full-fat milk
1/4 teaspoon nutmeg, freshly grated
100 g freshly rated Parmesan cheese
40 g fresh basil leaves
1 garlic clove, peeled
30 g pine nuts
120 ml extra virgin olive oil
20 g freshly rated Parmesan cheese
Pinch of salt to taste

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