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12
Dec

Lasagna Bolognese

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Lasagna Bolognese or Lasagna alla Bolognese is a classic dish from the extensive Italian culinary tradition, with deep roots in the city of Bologna, located in Emilia-Romagna, in northern Italy. Lasagna itself is a type of rectangular pasta, while Bolognese sauce is a rich and flavorful meat sauce. The history of lasagna dates back to ancient Rome, but the Bolognese version is a masterpiece that combines layered pasta with a tasty ragù sauce, cheese, and béchamel. The Bolognese tradition is renowned for its attention to detail and the quality of ingredients, making Lasagna Bolognese an iconic dish loved worldwide.

Difficulty

  • Medium

Wine Pairings

  • Not Available

Servings For :

  • 6-8 People

Timing

  • Approximately 2-3 hours of preparation and cooking

Cost

  • Moderate

Italy Region

  • Emilia Romagna

Calories

  • Not Available

Ingredients

For fresh pasta (or you can use dried lasagna):

  • 250-300 g of "00" flour
  • 2 eggs

For the Bolognese ragù sauce:

  • 500 g of ground meat (beef and pork, in equal parts)
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, finely chopped
  • 2-3 tablespoons of olive oil
  • 1 cup of red wine
  • 2 cups of tomato passata
  • Salt and black pepper to taste

For the béchamel sauce:

  • 50 g of butter
  • 50 g of flour
  • 500 ml of milk
  • Nutmeg, grated, to taste
  • Salt and pepper to taste

For assembling:

  • 200 g of grated Parmigiano-Reggiano cheese

Preparation

  1. Prepare the fresh pasta (if necessary): Mix the flour and eggs in a bowl until you have a smooth dough. Roll out the pasta thinly, then cut it into rectangular sheets of the desired size for your lasagna. Boil the pasta in salted boiling water until it is al dente, then drain.
  2. For the Bolognese ragù sauce: In a large pot, heat the olive oil and add the finely chopped onion, celery, and carrots. Cook over medium heat until the vegetables become tender. Add the ground meat and cook until it’s well browned and crumbled. Pour in the red wine and cook until it has evaporated. Add the tomato passata, salt, and pepper, and simmer for at least 1-2 hours, stirring occasionally. The ragù should become thick and flavorful.
  3. For the béchamel sauce: In another pot, melt the butter over medium heat. Add the flour and stir until you get a golden roux. Gradually add the warm milk, continuing to stir to avoid lumps. Cook until the béchamel thickens. Add nutmeg, salt, and pepper to taste.
  4. Prepare the assembly: In a baking dish, start with a thin layer of béchamel, then alternate layers of pasta, ragù, and béchamel. Repeat the process until you’ve used up all the ingredients. Finish with a layer of béchamel and sprinkle generously with grated Parmigiano-Reggiano cheese.
  5. Bake in a preheated oven at 180°C (356°F) for about 30-40 minutes or until the top is golden and crispy.
  6. Let the Lasagna Bolognese rest for a few minutes before serving. Cut into portions and enjoy it while it’s hot.

This traditional recipe will allow you to savor the authentic taste of Lasagna Bolognese, a rich and delicious Italian dish.

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