@birahimniang256: MAGOU KARA🎤🎧🗣️@🇸🇳🇨🇦fansemaroditvSénégal🌱 @ℙ𝕒𝕡𝕒 𝕓ü 𝕟𝕕𝕒𝕣 𝕗𝕒𝕝𝕝 @PaPa KaRa 🇦🇱 @thiante gui officiel @Archives_Thiante_Gui🎤🥹

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Wednesday 03 June 2026 08:29:09 GMT

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🇸🇳🇨🇦fansemaroditvSénégal🌱 :

😂😂😂waye lolou grawna wayy 🥰 mais thiante gui kou done game 🪘🪘🪘

2026-06-04 00:02:07

4

Wolofal AK Khassida :

tiey Magou 👌

2026-06-03 17:57:00

1

🚩🏴Gora Baye Fall 00🔴⚫ :

Ndeysan magou❤️❤️

2026-06-05 00:08:08

1

ℙ𝕒𝕡𝕒 𝕓ü 𝕟𝕕𝕒𝕣 𝕗𝕒𝕝𝕝 :

ay way dégel li ❤️❤️

2026-06-03 22:40:21

0

NDIAYE8991 :

magou kara seul

2026-06-05 22:23:53

0

©BiraneNdiaye 🫰© :

Baye Magou🥰

2026-06-03 16:08:12

1

—🅱️🅰️M🅱️🅰️—KAR🅰️✊🏾🚩🏴 :

Ndeysaan mosii meun dh❤️

2026-06-03 20:59:12

0

Dieng__2eUg☠️🎊✌️ :

Dof le❤️

2026-06-05 13:26:41

0

l.diop8 :

Magou

2026-06-03 18:11:11

0

bfg :

Masala❤️

2026-06-05 18:48:06

0

Fallou Diop :

fall

2026-06-04 19:44:13

0

Moussa Diop :

pape Bass le messi cvp ❤️❤️❤️

2026-06-04 00:29:50

1

yayefallmamebachirou :

Diadieuf baye Fall bi magou rek 👌👌🙏

2026-06-04 19:59:35

0

Ndama Deug :

kilifeuh deug Magou kara seul

2026-06-04 16:28:04

0

user6795627615287ndiaga Cissé :

🥰🥰🥰

2026-06-04 09:47:35

0

Cheikh baye fall :

🥰🥰🥰

2026-06-03 11:34:49

0

baye sall Bou tallfa :

🥰🥰🥰

2026-06-03 14:15:17

0

papa Ndiaye 🔴⚫✊🕊️ :

❤️❤️❤️

2026-06-04 00:06:35

0

Baye kara :

🙏🙏🙏

2026-06-03 10:41:29

0

cv :

🥰🥰🥰

2026-06-03 09:55:39

0

Ngagne Bou liss :

🥰🥰🥰

2026-06-03 21:39:33

0

Fallou Tine04 :

🥰🥰🥰

2026-06-03 22:11:09

0

user8017368541950 :

🥰🥰🥰

2026-06-03 21:30:07

0

tapha :

🥰🥰🥰

2026-06-03 22:10:21

0

Astou Sylla fall :

🥰🥰🥰

2026-06-03 10:40:57

0

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Short Rib Ragu Lasagna with Béchamel Sauce Ingredients: For the Short Rib Ragu: • 2 lbs bone-in short ribs • Salt & black pepper, to taste • 2 tbsp olive oil • 1 small onion, finely chopped • 2 carrots, finely chopped • 2 celery stalks, finely chopped • 4 cloves garlic, minced • 2 tbsp tomato paste • 1 cup red wine (optional) • 1 can (28 oz) crushed tomatoes • 1 cup beef broth • 2 tsp beef bouillon paste or 1 cube • 1 Parmesan rind • 1 tsp dried oregano • 1 tsp dried basil • 1 bay leaf • 1 tsp sugar (balances acidity) For the Béchamel Sauce: • 4 tbsp butter • 4 tbsp all-purpose flour • 3 cups whole milk, warmed • Salt, to taste • ¼ tsp nutmeg (optional) For the Lasagna: • 12 lasagna noodles, cooked al dente • 1 cup grated Parmesan Romano cheese • 2 cups low-moisture mozzarella, shredded ⸻ Instructions: 1. Make the Short Rib Ragu: 1. Season short ribs with salt and pepper. 2. Heat olive oil in a large pot over medium-high heat. Sear short ribs on all sides until browned, then remove. 3. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and tomato paste, cooking for another minute. 4. Pour in red wine (if using), scraping up any browned bits. Let it reduce slightly. 5. Add crushed tomatoes, beef broth, beef bouillon, Parmesan rind, oregano, basil, bay leaf, and sugar. Return short ribs to the pot, cover, and simmer on low for 2.5-3 hours until meat is tender. 6. Remove ribs, shred the meat, and discard bones. Remove the Parmesan rind and bay leaf. Return shredded meat to the sauce and simmer for another 10 minutes. 2. Make the Béchamel Sauce: 1. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, stirring constantly. 2. Gradually whisk in warm milk, stirring until smooth. Simmer until thickened, then season with salt and nutmeg. 3. Assemble the Lasagna: 1. Preheat oven to 375°F. 2. Spread a thin layer of ragu in a baking dish. Layer noodles, more ragu, béchamel sauce, and Parmesan Romano cheese. Repeat layers until all ingredients are used. 3. Top with mozzarella cheese. Cover with foil and bake for 30 minutes. 4. Remove foil and bake for another 15 minutes until golden and bubbly. 5. Let rest for 10 minutes before slicing. Enjoy!

Short Rib Ragu Lasagna with Béchamel Sauce Ingredients: For the Short Rib Ragu: • 2 lbs bone-in short ribs • Salt & black pepper, to taste • 2 tbsp olive oil • 1 small onion, finely chopped • 2 carrots, finely chopped • 2 celery stalks, finely chopped • 4 cloves garlic, minced • 2 tbsp tomato paste • 1 cup red wine (optional) • 1 can (28 oz) crushed tomatoes • 1 cup beef broth • 2 tsp beef bouillon paste or 1 cube • 1 Parmesan rind • 1 tsp dried oregano • 1 tsp dried basil • 1 bay leaf • 1 tsp sugar (balances acidity) For the Béchamel Sauce: • 4 tbsp butter • 4 tbsp all-purpose flour • 3 cups whole milk, warmed • Salt, to taste • ¼ tsp nutmeg (optional) For the Lasagna: • 12 lasagna noodles, cooked al dente • 1 cup grated Parmesan Romano cheese • 2 cups low-moisture mozzarella, shredded ⸻ Instructions: 1. Make the Short Rib Ragu: 1. Season short ribs with salt and pepper. 2. Heat olive oil in a large pot over medium-high heat. Sear short ribs on all sides until browned, then remove. 3. In the same pot, sauté onion, carrots, and celery until softened. Add garlic and tomato paste, cooking for another minute. 4. Pour in red wine (if using), scraping up any browned bits. Let it reduce slightly. 5. Add crushed tomatoes, beef broth, beef bouillon, Parmesan rind, oregano, basil, bay leaf, and sugar. Return short ribs to the pot, cover, and simmer on low for 2.5-3 hours until meat is tender. 6. Remove ribs, shred the meat, and discard bones. Remove the Parmesan rind and bay leaf. Return shredded meat to the sauce and simmer for another 10 minutes. 2. Make the Béchamel Sauce: 1. In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, stirring constantly. 2. Gradually whisk in warm milk, stirring until smooth. Simmer until thickened, then season with salt and nutmeg. 3. Assemble the Lasagna: 1. Preheat oven to 375°F. 2. Spread a thin layer of ragu in a baking dish. Layer noodles, more ragu, béchamel sauce, and Parmesan Romano cheese. Repeat layers until all ingredients are used. 3. Top with mozzarella cheese. Cover with foil and bake for 30 minutes. 4. Remove foil and bake for another 15 minutes until golden and bubbly. 5. Let rest for 10 minutes before slicing. Enjoy!

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