Classic Lasagne Bolognese
Tradicionalno jelo · Italian
The quintessential Lasagne Bolognese, featuring layers of fresh egg pasta, rich beef and pork ragù, creamy béchamel sauce, and Parmigiano-Reggiano cheese, baked to golden perfection.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Lasagne sheets (fresh egg pasta)500g
- Ground beef500g
- Ground pork250g
- Pancetta100g
- Onion1 large
- Carrots2 medium
- Celery stalks2
- Garlic2 cloves
- Tomato passata700ml
- Dry red wine250ml
- Whole milk250ml
- Butter100g
- All-purpose flour100g
- Parmigiano-Reggiano cheese200g
- Nutmeg1/4 teaspoon
- Saltto taste
- Black pepperto taste
- Olive oil2 tablespoons
Koraci
- 1
Prepare the ragù: Finely chop pancetta, onion, carrots, and celery. Sauté pancetta in olive oil until crisp. Add vegetables and cook until softened. Add ground beef and pork, breaking it up, and brown. Add garlic, cook for 1 minute. Pour in red wine and let it evaporate. Stir in tomato passata and milk. Season with salt and pepper. Simmer gently, covered, for at least 2 hours, stirring occasionally.
- 2
Prepare the béchamel sauce: Melt butter in a saucepan. Whisk in flour to form a roux and cook for 2 minutes. Gradually whisk in milk until smooth. Cook, stirring constantly, until thickened. Season with salt, pepper, and nutmeg.
- 3
Assemble the lasagne: Spread a thin layer of ragù on the bottom of a baking dish. Layer with lasagne sheets, followed by ragù, béchamel, and grated Parmigiano-Reggiano. Repeat layers, ending with béchamel and a generous topping of Parmigiano-Reggiano.
- 4
Bake: Cover with foil and bake at 180°C (350°F) for 25 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbling.
- 5
Rest: Let the lasagne rest for 10-15 minutes before slicing and serving.
