A great pasta dish for any occasion:
Roast the mince in butter until crumbly. Chop the celery and carrots and mince with a high-speed blender. Cut the onion into small cubes and press the garlic cloves. Sauté the vegetables as well. Add the wine as well as the paradeis pulp, season with salt and pepper and heat and mix everything together well. For the sauce, heat the butter and sauté the flour until light yellow, then add the milk, stirring to extinguish. Add salt, nutmeg and parmesan cheese and make it quiet. Soak the lasagna noodles, then layer in order sauce, filling, noodles in a gratin dish. The top layer must be sauce. Top with butter flakes and sprinkle a little bit of parmesan cheese. Bake at 225 °C for half an hour.
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