Broken Thumb Treatment

autumn lasagna Halloween pumpkin cake

Fresh pasta .... why not with the pumpkin?

It is already more than a month that the pumpkins are really tasty, I've taken the country in which I purchase from the farm throughout the spring and summer. And then some smaller collections in the country has my husband.
Aside from the pumpkin soup for my little baby, apart from being very mild laxative and is also for those who want to stay on the line is calories, which never hurts, I prepared a pumpkin lasagna.
to think of it is the hat pumpkin Ferrara opened.

lasagna pumpkin

Ingredients:
800 g beef 300 g of sausage seasoned

2 / 3 tablespoons of tomato paste Triple
a glass of red wine bay

onion, celery and carrot
pumpkin (1 large)
parmesan cheese nutmeg

milk about 1 / 2 liter
salt pepper

eggs

OO flour durum wheat semolina flour

Chop celery, carrot and onion to fry along with a little oil, add the ground beef and sausage and brown. When the meat is all browned, pour a glass of good red wine and let evaporate. Add the tomato paste diluted in some water. Cook at least an hour and a half with some bay leaves.
Meanwhile, halve the pumpkin, place it on a baking tray and bake at 180 ° C until it be soft, you can enter with a fork to hear it.
Remove the pulp from the peel and put it in a blender with Parmesan and nutmeg to taste and milk to obtain a cream that resembles the consistency of a sauce.
Prepare a classic pastry with flour and two eggs, cut strips of dough and bake for a few minutes in boiling water with a little olive oil.

Take a tin of baked clay lay thick pastry, meat sauce, cream of pumpkin and parmesan cheese and gradually so, bake to create a crust on top.
Serve with plenty of parmesan.