先将蔬菜切碎和橄榄油及香料一同翻炒，然后将肉倒入翻炒并加入红葡萄酒。Chop the vegetables and cook in olive oil with herbs，then put the meat in and add red wine.2
将醒过2小时的面团擀出7张面皮。将面皮放入盐水中煮2分钟后拿出，放到冷水中冷却后拿出。Let pasta dough rest for 2 hours,and then make it into 7 sheets. Boil the sheets in salty water for 2 minutes and cool them down in cold water.3
制作白酱:在黄油和面粉里加入烧开的牛奶熬煮。Prepare the béchamel: melt the butter and blend in the flour, after then add the boiling milk and stir them all together.4
在烤盘中先浇入白酱后，放入第一张面皮，再铺上肉糜和白酱，以此类推铺满七层。在最后一层表面盖上黄油和帕尔玛干酪和巴马干酪。Add some béchamel in the baking tin and put one sheet on it. Add some ragout and béchamel, and put another pasta sheet on it. Repeat the same progress until 7 layers are done. Put some butter and parmigiano reggiano on the last one.5
放入烤箱180度的火烤制20分钟。Put it in the oven at 180°C for 20 munites.
