Lasagna “Bolognese”

Lasagna Bolognese

This is one awesome recipe from the heart of Italy. You should make all the components by yourself if you can…because believe me: it will be worth it!

This will be quite long…so…let’s get started!

Ingredients:

Bolognese tomato and meat sauce (Ragù in Italian)

  • 1 Medium Spanish onion or yellow onion
  • 1 Stalk celery
  • 1 Carrot
  • 4 tablespoon unsalted butter
  • 11 oz Ground beef
  • 4 oz Ground pork
  • 4 oz Ground Italian sausage
  • 2 lb peeled and chopped tomatoes
  • Extra virgin oil
  • salt
  • pepper
  • one piece of rosemary
  • 1 glass of white wine
Pasta:
  • 4 eggs
  •  flour
  • olive oil
Bechamel sauce (Besciamella in Italian):
  • 2 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose unbleached flour
  • salt
  • nutmeg
Lasagna:
  • parmesan
Preparation:
For the Bolognese sauce:
The sauce is the heart of Italian cousine and the heart of the Lasagna! (It is also good to eat on a piece of bread…I do that all the time!)
Finely chop the carrots, the celery and the onions and put them into a plate. Heat a pot and put about six tablespoon of extra virgin oil in it. When the oil is hot, put the celery, carrots and onions in it and let them cook for 10 minutes ( until they get a nice golden-ish color).
Put the meat ( pork, sausage, and beef) in a bowl and add salt and a tablespoon of pepper. Mix the 3 meat using your hands until they become a good mixture.
Add the rosemary to the vegetables in the pot, then add the meat mixture but cut it into pieces using your hands before throwing it in.
Let it all cook for 15 minutes and keep on stirring the mixture.
Add the glass of wine and let it cook for another 10 minutes (keep on stirring!).
Mash the tomatoes and add the resulting tomato sauce to the mixture. Lower the flame and let it cook for 2/3 hours (mix every once in a while).
Pasta (part 1):
The pasta is vital for a good Lasagna…so handmade is better;)
Put some flour in a bowl, and add 2 eggs. Stir with a fork , when it’s well mixed slowly add the other eggs and stir. Add 2 tablespoon of oil to the mixture and pour some oil on your hand ( so the pasta won’t stick). Now start mixing using your hands 😉 Keep on doing that until the pasta is quite hard ( add flour if needed). Now put it in a plate and cover with a humid rug. Let it rest for 30 minutes.
After 30 minutes put some flour on a table and roll out the pasta until it’s veeery thin. Then cut it into rectangles and cover it with rugs to let it “rest”. Now let’s prepare the “Besciamella” while it rests 😉
Besciamella (part 1):
Put a small pan on the fire and melt the butter in it. Whent it is completely melt, SLOWLY add the flour to avoid making any lump.
Stir and in the meantime heat the milk in a small pot. When warm, slowly add it to the flour/butter mixture and never stop stirring. Keep on doing that for 40 minutes (in the meantime go on to Pasta…part 2)…it will be creamy by then.
Pasta (part 2):
Take a big pot of water and let it boil. Then add salt and stir. Take away the rug from the pasta and throw the pasta in the salted boiling water for 2 minutes. Then take it out and let it drip on a dry cloth.
Besciamella (part 2):
When the 40 minutes have passed you will have a nice creamy sauce. Add some salt, and one tablespoon of nutmeg. Stir well and let it rest.
Lasagna:
Finally we are ready to make the lasagna!
Take a rectangular baking pan and cover the bottom with a thin coat of “besciamella” and bolognese sauce.
Then cover it with a layer of pasta (don’t leave holes!). Add another coat of besciamella and bolognese sauce…not this thin this time 😉 Every 2 pasta/besciamella+sauce layers add a coat of grated parmesan cheese.
Do at least 4 layers and finish with a besciamella+sauce layer covered with parmesan cheese.
Preheat the oven at 190 C degrees/375 F degrees and put the lasagna inside for 30 minutes.
Take out….and just stare at this DELICIOUS lasagna you just created. Really enjoy and be proud of yourself 😉

 

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4 Responses to “Lasagna “Bolognese””

  1. xty says:

    I’ll try and make this tomorrow. But don’t hate me if i go instant…

    • admin says:

      well…instant pasta is still ok…not as good as the homemade version, but it can do the trick if you’re short on time!

  2. George says:

    greetings from Arizona! 😉

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