Pasta

Bolognese Lasagna

Posted by MeeteatAdmin on
Bolognese Lasagna
Bolognese Lasagna

Recipe for Bolognese Lasagna

Ingredients:

FOR THE BOLOGNESE SAUCE:

  • 1 tablespoon extra virgin olive oil
  • 50g of carrot
  • 50g of celery
  • 50g of onion
  • 250g of tomato sauce
  • 500g of minced meat

FOR THE BECHAMEL SAUCE:

  • 1l of milk
  • 80g of butter
  • 120g of flour 0
  • Salt
  • Nutmeg

Procedures:

  • Start by finely chopping the celery, carrot, peeled and trimmed knife and onion to obtain 50 g for each ingredient.
  • Heat the oil in a frying pan and add the chopped vegetables,
    sauté for about ten minutes over low heat while stirring, from time to time. Add the coarse minced meat.
  • Also the meat will need to brown slowly for about ten minutes, so cook well. Initially all the juices will spill out, but once dried it can be mixed with 250 g of white wine.
  • As soon as the alcohol has completely evaporated and the bottom is dry, pour in the tomato sauce, then add 2 glasses of water.
  • Add a pinch of salt, stir and cook over medium-low heat for an hour.
  • At the end, the result should be dense (not too dry). Season to taste with salt and pepper, turn off the heat, stir and reserve the sauce.
  • Now be careful with the preparation of the bechamel sauce: take a small frying pan and heat the milk.
  • Meanwhile, melt the butter in small pieces over low heat in another pan and, when it dissolves, remove from the heat and add the sifted flour. Stir vigorously with the whip to obtain a lump-free mixture.
  • Then put the pan on the fire, to brown slightly.
  • When the milk is hot, flavor with grated nutmeg and a pinch of salt. At this point you can add it to the butter and flour mixture.
  • Shake the ingredients vigorously with a hand mixer and allow to thicken over low heat: the mixture should be homogeneous and without lumps.
  • Cook the bechamel sauce for about 5-6 minutes over low heat, until creamy.
  • Next, switch to the lasagna composition: take a baking sheet or a rectangular baking sheet with dimensions of 30 × 20 cm.
  • Spread a line of béchamel sauce and ragout sauce on the pan evenly over the entire surface, then place the lasagna and pour again a thin layer of béchamel sauce and one of ragú, mozzarella and grated Parmesan taking care to cover the entire surface of the pan.
  • Then create another layer of lasagna, (if you prefer also arranged in the opposite direction compared to the first layer so that they intersect). Next, proceed to create a new layer of bechamel.
  • Take care to distribute it over the entire surface of the pan. Also add the meat sauce and continue for all the layers alternating leaves, béchamel, meat sauce, mozzarella and Parmesan cheese.
  • Finish with a layer of meat sauce and a little grated Parmesan (25-26). Once the baking sheet is finished, cook in a static oven preheated to 200ºC for about 25 minutes (or in a ventilated oven at 180ºC for 15 minutes): the lasagna is ready when you see a small golden crust on the the surface.
  • Bake and let cool before serving.

Enjoy!