LASAGNE AL RAGÙ homemade in Italy with meat sauce, genuine ingredients

How to cook lasagne with meat sauce the Italian way - in Italy there exist numerous regional variations for lasagne al ragù (for example from Bologna, Napoli and many from various other provinces, especially in the South of Italy).
Here is my preferred variation - without bechamel - but with quality cheese (scamorza and Parmigiano Reggiano) between the pasta sheets, and of course with a beef tomato sauce including fresh herbs from my backyard in Italy. This recipe includes also a secret ingredient that I will reveal in this video tutorial.
The lasagne pasta sheets are only cooked half way for a perfect "al dente" result.
For any further questions please ask me via the comments.
Copyright by Marco Dilenge
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