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mralasic
Jul 6th, 2022 (edited)
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  1. <!DOCTYPE html>
  2. <html lang="en">
  3.   <head>
  4.     <title>Bolognese lasagna</title>
  5.     <meta charset="utf-8">
  6.     <meta http-equiv="X-UA-Compatible" content="IE=edge">
  7.     <meta name="viewport" content="width=device-width, initial-scale=1">
  8.    
  9.     <!-- import the webpage's stylesheet -->
  10.     <link rel="stylesheet" href="/style.css">
  11.    
  12.     <!-- import the webpage's javascript file -->
  13.     <script src="/script.js" defer></script>
  14.    
  15.     <!-- import fonts Google fonts-->
  16.     <link rel="preconnect" href="https://fonts.googleapis.com">
  17.     <link rel="preconnect" href="https://fonts.gstatic.com" crossorigin>
  18.     <link href="https://fonts.googleapis.com/css2?family=Lato:wght@300&family=Schoolbell&display=swap" rel="stylesheet">
  19.    
  20.    
  21.   </head>  
  22.   <body>
  23.     <h1>
  24.       Bolognese Lasagna
  25.     </h1>
  26.     <h3>
  27.     A reliable recipe for the best lasagne  
  28.     </h3>
  29.     <p>
  30.     <b>Lasagne</b> – are a type of wide, flat pasta, possibly one of the oldest types of pasta  
  31.     </p>
  32.     <img src="https://cdn.glitch.com/7c4513fa-bccf-4d6b-b49f-145eb6315905%2F5eeb342b-f467-47cc-8d15-d55afcc6237f.obraz.png?v=1584142201102" style="width:1100px;">
  33.    
  34.     <h2>
  35.       Ingredients
  36.     </h2>
  37.    
  38.     <h3>
  39.       mark <input type="checkbox"> if you already have an ingredient
  40.     </h3>
  41.    
  42.     <ul> <!-- unordered list-->
  43.       <li>9 lasagne noodles <input type="checkbox"> </li>
  44.     </ul>
  45.    
  46.     <h3>
  47.       Bolognese sauce
  48.     </h3>
  49.    
  50.     <ul>
  51.       <li>1-1/4 pounds bulk Italian sausage <input type="checkbox"></li>
  52.       <li>3/4 pound ground beef <input type="checkbox"></li>
  53.       <li>1 medium onion, diced<input type="checkbox"></li>
  54.       <li>3 garlic cloves, minced<input type="checkbox"></li>
  55.       <li>2 cans (one 28 ounces, one 15 ounces) crushed tomatoes<input type="checkbox"></li>
  56.       <li>2 cans (6 ounces each) tomato paste<input type="checkbox"></li>
  57.       <li>2/3 cup water<input type="checkbox"></li>
  58.       <li>2 to 3 tablespoons sugar<input type="checkbox"></li>
  59.       <li>3 tablespoons plus 1/4 cup minced fresh parsley, divided<input type="checkbox"></li>
  60.       <li>3/4 teaspoon fennel seed<input type="checkbox"></li>
  61.       <li>3/4 teaspoon salt, divided<input type="checkbox"></li>
  62.       <li>1/4 teaspoon coarsely ground pepper<input type="checkbox"></li>
  63.       <li>1 large egg, lightly beaten<input type="checkbox"></li>
  64.       <li>1 carton (15 ounces) ricotta cheese<input type="checkbox"></li>
  65.       <li>4 cups shredded part-skim mozzarella cheese<input type="checkbox"></li>
  66.       <li>3/4 cup grated Parmesan cheese<input type="checkbox"></li>
  67.     </ul>
  68.    
  69.     <h4>
  70.        If you are missing something do <a href="https://www.auchandirect.pl/" target="_blank">shopping via internet</a> and don't waste time leaving the house!
  71.     </h4>
  72.    
  73.     <h2>
  74.       Preparing
  75.     </h2>
  76.    
  77.     <ol>
  78.       <li><b>Bolognese Sauce:</b> Pulse onion, carrot, and celery in a food processor until finely chopped. Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.</li>
  79.       <br>
  80.       <li>Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.</li>
  81.       <br>
  82.       <li>Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.</li>
  83.       <br>
  84.       <li>Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16” thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8”-long noodles.</li>    
  85.     </ol>
  86.    
  87.    
  88.   </body>
  89.  
  90. </html>
  91.  
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