Lasagne alla bolognese Ingredients for 8 servings 1 kg classic bolognaise meat sauce 400 g freshly grated Parmigiano Reggiano cheese béchamel sauce made with 100 g of flour, 100 g of butter, 1 litre of fresh whole milk, salt and grated nutmeg to taste about 200 g butter 1 kg green pasta made with 700 g of flour 3 fresh eggs a rectangular oven-proof dish measuring about 25x35 cm and at least 6 cm deep Meat sauce ingredients 200 g lean beef 200 g mild bacon ½ glassful red wine (dry Sangiovese) 1 glassful meat stock 250 g tomato puree 1 onion 1 carrot 1 stick of celery extra-virgin olive oil pepper to taste salt to taste How to prepare the bolognaise meat sauce Wash the carrot, celery and onion, then chop them finely. Fry the chopped vegetables in a little extra-virgin olive oil along with the chopped bacon. Now add the ground beef and allow it to brown for ten minutes. Pour on the red wine and stir well. When the wine has completely evaporated, add the tomato puree and meat stock. Stir well. Season with salt and pepper to taste and allow the sauce to cook slowly for about two hours. Stir every so often. How to prepare Lasagne alla Bolognese Bring a pan with plenty of salted water to the boil. Cut the pasta (you can either purchase it already made, or make it at home if you are an expert) into rectangles measuring about 15x10 cm and lower them carefully into the boiling water. As soon as they rise to the top, remove them from the pan and cool them quickly in cold water. Place them on a clean, white, cotton or linen cloth to dry. Grease the pan with a knob of butter and pour in a couple of spoonfuls of your meat sauce and béchamel sauce, then cover with rectangles of pasta. Pierce the pasta a couple of times with a toothpick to prevent air bubbles from forming. Cover the pasta with béchamel sauce and a generous layer of meat sauce, then butter and grated Parmigiano Reggiano cheese. Cover with another layer of pasta and repeat the process (béchamel sauce, meat sauce and pasta) until you have formed at least 6 layers. Terminate with a layer of meat sauce and béchamel sauce, then sprinkle grated Parmigiano Reggiano cheese all over the top. Place a knob of butter in one corner of the dish and cook in a preheated oven at 180°C for half an hour. To obtain a crisp topping, heat the lasagne under the grill for 2 minutes. Allow the lasagne to rest for 5 minutes, then serve. (This recipe can be prepared in a “green” version by adding boiled spinach to the pasta recipe) Enjoy this dish with a good glass of Sangiovese di Romagna.
Posted on: Fri, 26 Jul 2013 10:41:36 +0000
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