Recipes of Mass and Pastas

Italian Cooking

Ingredients serves 6

  • 2 tablespoons oil
  • 1 lb ground beef
  • 1 onion, finely chopped
  • 1 large can tomatoes, chopped and juice reserved
  • 9 oz can tomato paste
  • 1 teaspoon sugar
  • Salt and pepper
  • Oregano, thyme and 1 bay leaf
  • 1 lb ricotta cheese
  • 2 eggs
  • 14 oz pre-cooked lasagna noodles
  • 14 oz grated mozzarella cheese


1 Heat oil in a saucepan over medium heat. Add the beef and onion and sauté until the juice has evaporated. Add the tomatoes, tomato paste and sugar, and cook for a few minutes. Season with salt, pepper, oregano, thyme, and bay leaf. Simmer for 30 minutes, stirring occasionally. Remove from heat and remove the bay leaf; reserve sauce.

2 Mix ricotta cheese and eggs together in a bowl and reserve.

3 Grease a lasagna pan. Rinse the lasagna noodles under cold water and place a layer on the bottom of the pan, spread with the ricotta mixture, sprinkle with mozzarella and top with sauce.

4 Repeat the process, ending with noodles, ricotta and cheese. Bake in hot oven for ½ an hour, until golden and bubbly.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

Merlot is the ideal wine for Chis type of pasta because of its well-rounded character, low tannins, and fruity character that combine very well with the flavors and smooth, rounded textures of the dish.

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