This is a possible summary:
The text is a transcript of a video tutorial on how to make a bolognese lasagna. It consists of three parts: making the béchamel sauce, making the bolognese sauce, and assembling and baking the lasagna. The text provides the ingredients, quantities, and steps for each part, as well as some tips and variations. The text is informal and conversational, with the speakers addressing each other and the audience. The text ends with a thank you and a farewell.
Here are the key facts extracted from the text:
1. The text is a transcript of a video tutorial on how to make béchamel sauce, bolognese sauce and lasagna.
2. The ingredients for the béchamel sauce are 90 grams of butter, 90 grams of flour, a little bit of nutmeg, salt, pepper and a liter of milk.
3. The ingredients for the bolognese sauce are three tablespoons of olive oil, half a kilo of minced beef, two tablespoons of tomato concentrate, salt, a teaspoon of garlic powder, one medium chopped onion, half a cup of chopped bacon, two cloves of minced garlic, two cups of chopped canned natural tomatoes, half a cup of chopped carrot, two teaspoons of oregano, a teaspoon of thyme, half a cup of chopped celery, a little sugar, a little nutmeg, half a cup of brandy, half a cup of white wine, a cup of chicken broth, bay leaf and pepper.
4. The ingredients for the lasagna are 18 sheets of lasagna pasta, a little bit of olive oil, cup and a half of grated cheese, half a liter of bolognese sauce and a liter of béchamel sauce.
5. The steps for making the béchamel sauce are: melt the butter over low heat in a pot, add the flour and stir for a minute with a whisk to make a roux, pour hot milk gradually while stirring to avoid lumps, add salt and pepper and nutmeg to taste and cook for four or five minutes until thickened.
6. The steps for making the bolognese sauce are: sauté the minced beef over medium heat in a pan with some salt and garlic powder until browned and transfer to a plate, add some oil to the same pan and fry the garlic and bacon until golden, add the onion and cook for 10 minutes until soft, add the carrot and celery and cook for five minutes more, add the brandy and white wine and let it reduce over high heat for a minute, add the chicken broth and cook for two minutes more, add the canned tomatoes and stir well, add salt, sugar, oregano, thyme and nutmeg to taste and cook over low heat for 40 minutes until thickened and flavorful.
7. The steps for making the lasagna are: boil water in a large pot with some salt and oil and cook the pasta sheets for seven minutes or according to the package instructions until al dente and drain them on a cloth to absorb excess water, grease a baking dish with some oil and cover the bottom with four pasta sheets, spread some béchamel sauce over them followed by some bolognese sauce and some grated cheese, repeat with three more layers of pasta sheets alternating with béchamel sauce, bolognese sauce and cheese until all ingredients are used up ending with pasta sheets on top covered with béchamel sauce and cheese, cover with aluminum foil and bake in a preheated oven at 190 degrees Celsius for 20 minutes then remove the foil and bake for five more minutes at 200 degrees Celsius until golden and bubbly.