Lasagne Bolognese Recipe
The lasagna is one of the most typical dishes of Italian cuisine, prepared in the whole peninsula with small variations of ingredients. They are usually prepared in a pan and consist of layers of pasta discs, interspersed with filling.
The most famous are perhaps the lasagna with meat sauce Bolognese, made with tomatoes, ground beef mixed (pork, veal, beef), cheese and bechamel. There are also the Neapolitan version (with meatballs, mozzarella and ricotta cheese) and pesto. In fact this type of recipe leaves really have any input: between layers of egg pasta fact, anyone can decide to put what he wants, for example, vegetables or cheese. I make a variation to the leek, and white sauce that growth without excessive modesty, is sublime!
The origins of this dish dates back to Ancient Rome. According to sources, in fact, Cicero was a regular consumer: with advancing age of the famous philosopher (Latin but also a lawyer and writer, and politician of the last period of the Roman Republic) where he prepared all the time, being very soft and liquid and therefore suited to his "old teeth".
For a dish so famous quote a very special film. In Clerks, the popular comedy low-budget Kevin Smith recounts the day a salesman to work on his day off, Silent Bob says one and only one joke, but regards the lasagna: "You know, there's a million fine looking women in the world, dude. But They Do not all bring you lasagna at work. Most Of Them just cheat on you "(The world is full of beautiful women, man. But not all bring you lasagna at work, indeed the majority betrays you).
Ingredients
- 500 g lasagna sheets (I recommend the Sfogliavelo Rana, ready even to boil)
- Parmigiano Reggiano in profusion, grated
For the béchamel:
- 150 grams of butter
- 1.5 liters of milk
- 150 grams of flour
- Nutmeg
For the sauce:
- 1 onion
- 1 carrot
- 1 celery
- 400 grams of peeled
- 200 grams of minced beef
- 200 g minced pork (if you want 100g of minced pork and 100g of sausage)
- 80 g of bacon
- 1 slice, a finger thick, cooked ham
- ½ cup of red wine
- Olive oil
- Sale
- Pepe
We start from the béchamel: Melt the butter in a saucepan and then add the flour. Once the compound is soft and homogeneous pour flush with the milk. Continue stirring until the white sauce is not formed (about twelve minutes or so). Before turning off the fire, a sprinkle of nutmeg and salt and set aside.
For the sauce: Sauté the onion, celery and carrot with a few fingers of oil in another pan. Then add the various types of meat (ham and bacon will go above ground, with the crescent or a few minutes in the blender). Brown the meat a few minutes over high heat, sprinkle with red wine and once evaporated, add the tomatoes. Lower the heat and cook for at least a couple of hours (the sauce is more and more is good), stirring occasionally. Adjust it with salt and pepper.
At this point we pass to the construction of the lasagna. In a baking dish lay a sheet of lasagna (two or three if needed, also depends on the size of the pan), sprinkle with meat sauce, bechamel and parmesan cheese and arrange on top of another sheet of lasagna .... And so on until the pan is not filled. Bake at 180 degrees for half an hour and let stand ten minutes before serving.
For once, let me give some advice ... I really like the lasagna with meat sauce accompanied by a good bottle of Bonarda (sommelier then maybe some would argue ...).
The lasagna is one of the most typical dishes of Italian cuisine, prepared in the whole peninsula with small variations of ingredients. They are usually prepared in a pan and consist of layers of pasta discs, interspersed with filling.
The most famous are perhaps the lasagna with meat sauce Bolognese, made with tomatoes, ground beef mixed (pork, veal, beef), cheese and bechamel. There are also the Neapolitan version (with meatballs, mozzarella and ricotta cheese) and pesto. In fact this type of recipe leaves really have any input: between layers of egg pasta fact, anyone can decide to put what he wants, for example, vegetables or cheese. I make a variation to the leek, and white sauce that growth without excessive modesty, is sublime!
The origins of this dish dates back to Ancient Rome. According to sources, in fact, Cicero was a regular consumer: with advancing age of the famous philosopher (Latin but also a lawyer and writer, and politician of the last period of the Roman Republic) where he prepared all the time, being very soft and liquid and therefore suited to his "old teeth".
For a dish so famous quote a very special film. In Clerks, the popular comedy low-budget Kevin Smith recounts the day a salesman to work on his day off, Silent Bob says one and only one joke, but regards the lasagna: "You know, there's a million fine looking women in the world, dude. But They Do not all bring you lasagna at work. Most Of Them just cheat on you "(The world is full of beautiful women, man. But not all bring you lasagna at work, indeed the majority betrays you).
Ingredients
- 500 g lasagna sheets (I recommend the Sfogliavelo Rana, ready even to boil)
- Parmigiano Reggiano in profusion, grated
For the béchamel:
- 150 grams of butter
- 1.5 liters of milk
- 150 grams of flour
- Nutmeg
For the sauce:
- 1 onion
- 1 carrot
- 1 celery
- 400 grams of peeled
- 200 grams of minced beef
- 200 g minced pork (if you want 100g of minced pork and 100g of sausage)
- 80 g of bacon
- 1 slice, a finger thick, cooked ham
- ½ cup of red wine
- Olive oil
- Sale
- Pepe
We start from the béchamel: Melt the butter in a saucepan and then add the flour. Once the compound is soft and homogeneous pour flush with the milk. Continue stirring until the white sauce is not formed (about twelve minutes or so). Before turning off the fire, a sprinkle of nutmeg and salt and set aside.
For the sauce: Sauté the onion, celery and carrot with a few fingers of oil in another pan. Then add the various types of meat (ham and bacon will go above ground, with the crescent or a few minutes in the blender). Brown the meat a few minutes over high heat, sprinkle with red wine and once evaporated, add the tomatoes. Lower the heat and cook for at least a couple of hours (the sauce is more and more is good), stirring occasionally. Adjust it with salt and pepper.
At this point we pass to the construction of the lasagna. In a baking dish lay a sheet of lasagna (two or three if needed, also depends on the size of the pan), sprinkle with meat sauce, bechamel and parmesan cheese and arrange on top of another sheet of lasagna .... And so on until the pan is not filled. Bake at 180 degrees for half an hour and let stand ten minutes before serving.
For once, let me give some advice ... I really like the lasagna with meat sauce accompanied by a good bottle of Bonarda (sommelier then maybe some would argue ...).
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