Lasagne alla Bolognese with Tortellini
80% autentično · Emilian-Romagnol
A regional variation from Emilia-Romagna where fresh tortellini are added to the layers of ragù and béchamel, creating a richer, more complex dish.
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Sastojci
- Lasagne sheets (fresh egg pasta)400g
- Ground beef400g
- Ground pork200g
- Pancetta80g
- Onion1 large
- Carrots2 medium
- Celery stalks2
- Garlic2 cloves
- Tomato passata600ml
- Dry white wine200ml
- Whole milk200ml
- Butter100g
- All-purpose flour100g
- Parmigiano-Reggiano cheese200g
- Fresh tortellini (cheese or meat filled)300g
- 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 white wine and let it evaporate. Stir in tomato passata and milk. Season with salt and pepper. Simmer gently, covered, for at least 2 hours.
- 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, a layer of fresh tortellini, 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 30 minutes. Remove foil and bake for another 20-25 minutes, until golden brown and bubbling.
- 5
Rest: Let the lasagne rest for 10-15 minutes before slicing and serving.
