Lasagne alla Bolognese
Equipment
Ingredients
Fresh Pasta
durum wheat semolina
175 g
type 00 flour
75 g
spinach
125 g
egg
1 piece
egg yolk
2 piece
Bolognese Ragu
ground beef
700 g
tomato puree
350 g
pancetta
270 g
carrot
110 g
celery
110 g
onion
110 g
vegetable broth
350 g
red wine
110 g
tomato paste
2 tbsp
extra virgin olive oil
6 tbsp
fine salt
1 tsp
black pepper
1 tsp
Béchamel Sauce
whole milk
800 g
butter
50 g
type 00 flour
50 g
nutmeg
0.5 tsp
fine salt
1 tsp
Assembly
Parmigiano Reggiano DOP (grated)
150 g
butter
20 g
Instructions
Prepare vegetables and pancetta
Finely chop the onion, celery and carrot. Dice the pancetta.
Render pancetta
In a heavy saucepan, heat olive oil and cook pancetta over medium heat until well browned.
Cook soffritto
Add the chopped vegetables and sweat over low heat until soft, stirring often.
Brown the meat
Increase heat, add ground beef and cook until browned and dry, stirring constantly.
Deglaze with wine
Pour in red wine and cook until completely evaporated.
Add tomato products
Stir in tomato paste, tomato puree and hot vegetable broth.
Simmer ragu
Cover and simmer on low heat for about 2 hours, stirring occasionally.
Season ragu
Halfway through cooking, season with salt and pepper.
Cook spinach
Place spinach in a pan with a splash of water, cover and cook 5-6 minutes until wilted.
Blend spinach
Drain, cool, squeeze dry and blend spinach with whole egg and yolks to a smooth puree.
Make green pasta dough
On a work surface combine semolina and flour, add spinach-egg mixture and knead until smooth dough forms.
Rest pasta dough
Wrap dough in plastic wrap and rest 30 minutes at room temperature.
Heat milk for béchamel
Gently warm milk without boiling.
Make roux
Melt butter, add flour and cook 2 minutes until golden.
Finish béchamel
Gradually whisk in hot milk, season with salt and nutmeg; cook until thick and creamy.
Roll pasta sheets
Divide rested dough, roll through pasta machine from thickest to 0.5 mm setting.
Cut pasta rectangles
Cut sheets into 26 × 17 cm rectangles, 1 cm smaller than baking dish.
Blanch pasta sheets
Cook each sheet in lightly salted boiling water 30-40 seconds, then drain and pat dry.
Assemble first layers
Spread thin layer of béchamel and ragu in 30×20 cm dish, lay first pasta sheet.
Build remaining layers
Repeat layering: pasta, béchamel, ragu and Parmesan until 6 layers; finish with ragu and cheese.
Dot with butter and bake
Dot surface with butter and bake at 170 °C static for 40 minutes until golden.
Rest and serve
Let lasagne rest 10 minutes before slicing and serving.
Storage
Cool completely before refrigerating or freezing; cover tightly to prevent drying.
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