Did you Know?
Authentic Lasagna Bolognese Recipe is made up of three main preparations: Lasagna Noodles, Bolognese Sauce and Bechamel
First you need to make Bolognese Sauce. You can make it even the day before or the month before and freeze it. When you need it, defrost in the refrigerator.
– ground beef – sliced pancetta – tomato passata – carrot – celery stalk – onion – dry white wine – milk – meat broth – extra virgin olive oil – salt and pepper
Cook the minced pancetta in a saucepan. Add the extra virgin olive oil and the finely chopped vegetables.
Add the ground beef. Stir and cook for 5 minutes then add the white wine. Stir and let it evaporate.
Add the tomato passata. Simmer over low heat for about 2 hours. Towards the end, add the milk Season with salt and pepper.
The second preparation is Béchamel. You can even make it the day before and store it in the refrigerator, covered with cling film, put in contact with the sauce..
– whole milk – unsalted butter – all-purpose flour – fine salt – grated nutmeg
In a saucepan, melt the butter over low heat then add the flour using a flour sieve. Mix QUICKLY with a whisk.
Keep mixing for about 10/15 minutes, until you have a fairly thick consistency. Add a pinch of fine salt and grated nutmeg.
Now you need to make lasagna noodles. If you prefer to buy them, get some lasagna ready for the oven.
– "00" Flour – durum wheat flour – eggs
Mix the flours with the eggs. Knead with your hands for about ten minutes, until you get a soft and smooth dough.
Make a big ball and wrap it in a cling film. Let it rest at room temperature for 15/30 minutes.
Roll a lump of pasta dough through all the settings of your pasta machine.
Dip 1 minute in boiling salted water and let cool on kitchen towels before using them for your lasagna recipe.
Make Lasagna Bolognese
Now that you have all the main preparations, start assembling the layers of your lasagna bolognese.
MAKE THE LAYERS: lasagna-bolognese sauce-bechamel- grated Parmigiano REPEAT
Finish with plenty of Parmigiano on top. Bake at 190 ° C (380 F) for about 30 minutes.