210 min Easy

Recommended product

Recommended product

Fresh, creamy and thick: the original taste of a great classic always ready to be used. Strained Tomato Sauce is one of the most used ingredients in cooking because it is easy and fast, ideal to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Strained tomatoes are perfect for recipes that call for pureed tomatos! Store up to 5 days in the fridge after opening​.  How is it made? Tomatoes are washed and crushed. They go through a refinement process that includes sieves to eliminate seeds and peels. The product is then mixed with tomato juice and lightly concentrated. The final product is thermally pasteurized and aseptically filled in our signature carton boxes. Product is exclusively made of Italian tomatoes and does not contain seeds and peels, although we cannot completely exclude possible residue.

210 min
Ingredients for 2 people
Strained Tomatoes 26.46oz 3.5 oz
EVO oilto taste
Fresh egg pasta6.3 oz
Grated Parmigiano Reggiano1.7 oz
Pepperto taste
Saltto taste
Béchamel sauce
Butter0.8 oz
Flour0.8 oz
Milk250 ml
Nutmegto taste
Saltto taste
Bay leaf1
Beef broth3.5 oz
Carrots0.7 oz
Celery0.7 oz
Garlic1 clove
Minced beef2.8 oz
Onion0.7 oz
Thyme1 sprig

Authentic Italian ingredients always make the BEST Italian dishes. That’s why our 100% genuine Italian tomatoes are always the best choice for the classics like Lasagne! 


  1. For the ragù, start by finely chopping celery, carrot and onion, then brown them in a pan with some extra virgin oil and garlic. 

  2. When golden add the minced meat and brown. 

  3. Add salt, pepper, bay leaf, thyme and the wine; simmer and reduce. 

  4. Now add the beef broth and Pomì Strained Tomatoes ; simmer on a low flame for 2 and a half hours. 

  5. Then prepare the béchamel sauce by heating the milk in a pan and melting the butter in another while stirring in the flour, on a low flame. 

  6. Bring the milk in the pan to the boil, pour into the pan with the butter and flour, then whisk briskly while adding the salt, pepper and nutmeg. 

  7. Assemble the lasagne in a tray, alternating layers of ragù, béchamel sauce, pasta sheets and grated Parmigiano; repeat four times. 

  8. Bake in the oven for 25 minutes at 356°

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