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Bolognese lasagna

Bolognese lasagna


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Bechamel: Melt the butter, then take it off the heat and add the sifted flour, chew the butter until they are no longer lumpy. Put it on the fire again, add the warm milk, gradually, chewing constantly. Leave it on the fire for a few minutes, then chew constantly, until it starts to thicken. Salt and season with nutmeg, then chew until thick, thicker than normal bechamel sauce. The whole process takes 10-15 minutes.

Ragu alla Bolognese: Saute onions, carrots and celery in hot oil and butter for a few minutes, until vegetables begin to soften. Finely chop the pancetta (or even pass it through a meat grinder) and add it together with the minced meat in the pan. Leave on low heat, chewing from time to time for about 30 minutes, until the meat changes color. Add the wine, leaving it on the fire until it is completely absorbed. Then add the tomato paste mixed with beef soup. Leave on low heat, 1h15 '. Then add the milk and leave it on the fire for another 15-20 minutes.

Boil the leaves in salted water for 3 minutes. Be careful in their course, not to be placed on top of each other, because they can stick!

The tray (I don't know what size it is, but it's about 2/3 of the stove tray) is well greased with olive oil. Spread a very thin layer of ragout, which will be the basis for lasagna and will not allow them to burn on the bottom. Place a compact layer of sheets. Then follows a layer of bechamel and then a layer of ragu. Sprinkle a generous layer of parmesan over it. And resume their placement, starting with the sheets and then the other layers.

Put in the preheated oven, about 1 hour on low-medium heat. let it cool in the tray for 15 minutes, before removing it, in order to maintain its shape - not to fall apart.




Ingredients for ragu bolognese sauce recipe

Cooking time: 2 hours 30 mins

  • -300 g of beef pulp
  • -150 g of pork belly (lap, piece of meat with fat)
  • -50 g of onion
  • -50 g of carrots
  • -50 g of celery stalk (celery)
  • -300 g thick tomato juice
  • -100 ml dry white wine
  • -100 ml whole milk
  • -vegetable or meat soup (you may have leftovers)
  • -3 tablespoons olive oil or 50 g butter
  • -salt
  • -pepper
  • -100 ml fat cream for whipped cream (with a minimum of 30% fat) - optional

INGREDIENTS

To prepare lasagna alla Bolognese, start with the meat sauce. Prepare the vegetable broth and ensure to keep it warm. Then take the bacon bacon, cut it into strips first 1 and then chop it well 2. Separately, finely chop the carrots, onions, celery and set aside 3.

In a saucepan, pour the drizzle of oil and the bacon bacon. Use a ladle to spread it well 4 and let it brown for a few minutes. Then add the chopped vegetables 5 and cook for 5-6 minutes 5. Then add the minced meat 6. Stir and raise the heat. Let the meat brown slowly, it must be well browned to seal the juices and be soft.

Deglaze with red wine 7 and let it evaporate completely before adding the tomato puree 8. The Bolognese sauce must cook for two hours. When it starts boiling again, you can add some hot broth, one or two ladles 9, and let the sauce cook for another couple of hours at least.

Let it cook with the lid on, without covering the pan completely 10. Check and stir from time to time, add more broth when needed and let it cook. Now move on to the pasta. First, pour the spinach into a pan 11, add a little water, cover with a lid 12

and cook until they are wilted, it will take 5-6 minutes in total 13. At this point, drain them, let them cool and squeeze them well 14. Transfer the spinach to a mixer 15

and blend them until you get a puree 16. You will need to get approx 3.5 cups (100 g) of it. Now on a pastry board pour the semolina and 00 flour 17, add the spinach and create a fountain shape. Add the lightly beaten eggs 18

and egg yolks 19. Begin to knead everything starting from the center 20, this way the eggs will not slip out of the fountain. Knead well until you get a homogeneous dough 21.

Wrap it in plastic wrap 22 and let it rest for 30 minutes at room temperature. In the meantime, prepare the béchamel sauce. Heat the milk in a saucepan 23, without boiling it. In another pan, place the butter 24 and let it melt.

Add the flour in one go 25 and cook for a few minutes until you get a golden roux 26. Then, pour the hot milk in three times 27, mixing well.

Add salt and flavor with nutmeg 28. Continue to mix until you get a creamy béchamel 29. Transfer to a small bowl, cover with plastic wrap and set aside. As soon as 30 minutes have elapsed, take the dough back and take a piece 30. Cover the rest of the dough with plastic wrap to keep it from drying out.

With the help of a little semolina flatten it slightly on the pastry board to form a rectangle and roll out the dough in the machine 31. Start from a wider thickness, then fold the dough and pass it over. When you feel it is too wet, sprinkle with a little semolina. Gradually reduce the thickness until you get a sheet just over 0.2 inches (0.5 mm) thick. Transfer it to a pastry board and cut into large rectangles 12x8 inches (30x20 cm) 32. Continue this way until the dough is finished and in the meantime put a pot of water on the stove and add salt. When it starts to boil, immerse one sheet at a time 33,

wait 30-40 seconds and using a skimmer drain it 34. Transfer it to a tray with a cloth 35 and dab to remove excess water. Continue this way, placing the cooked sheets side by side, without overlapping them. As soon as the Bolognese sauce is ready 36, season with salt and pepper and proceed to the composition of the lasagna.

Take a large 12x8 inches (30x20 cm) lasagna pan and grease the bottom 37. Add a thin layer of béchamel and one of Bolognese sauce 38. Then place the first sheet 39,

add a layer of béchamel and a layer of meat sauce 40. Add grated Parmesan cheese 41 and place another sheet of pasta on top 42.

Add another layer of béchamel and one of meat sauce 43, add grated cheese 44 and continue like this until you have 5 layers. After placing the last sheet, add the Bolognese sauce 5

in order to completely cover the pasta sheet 46. Sprinkle with grated cheese, add some tufts of butter 47 and bake in a preheated static oven at 338 ° F (170 ° C) for 40 minutes 48.


Lasagna alla Bolgnese

Lasagna is a traditional Italian dish, but certainly loved and appreciated by Romanians. Now that we have countless possibilities to buy from lasagna sheets to bolognese sauce, the only impediment would be bechamel sauce, which is not sophisticated either.

But why buy bolognese sauce when we can make it at home and we know for sure what we put in it, for this you can find the recipe here and it only takes some time to mix in it from time to time.

It's true that I don't make them at home either, due to lack of time, but the taste will definitely be even better!

Stay tuned for the list of ingredients and how to prepare it, and the most delicious lasagna will come out of your hands!

How to make Lasagna alla Bolognese

Ingredient:

  • 250 g fresh lasagna sheets
  • 1 serving bolognese sauce, recipe here
  • 1 l bechamel sauce, recipe here
  • 100 g grated Parmesan cheese
  • A medium tomato

Method of preparation:

Preheat the oven to 180 degrees Celsius.

We will use the lasagna sheets according to the instructions on the package.

We divide the sauce into 6 equal parts, for the 5 layers we will have (in my package there were 6 sheets, but I used one to cover the entire surface of the tray) or in 5, in case we have only 4 layers .

We also divide the bolognese sauce into 1 less than the number of sheets (I had 5 layers and divided the sauce into 4 equal parts)

We divide the grated Parmesan cheese by the number of sheets.

Grease a baking tray with butter. We put a layer of bechamel, a sheet the size of a tray, and if necessary we cut and complete to have the entire surface covered.

Put a layer of bolognese sauce, grated Parmesan.

Sprinkle with grated Parmesan cheese, and so on until we finish the sheets, the last layer is bechamel plus grated Parmesan cheese and sliced ​​tomatoes, which we distribute evenly according to the portions we will have.

Bake for 40-45 minutes, then leave to warm and cut for serving.

Simple and tasty, it requires some preparation time for the bolognese sauce but it doesn't compare to any lasagna on the market. Good job and good appetite!


Lasagne alla Bolognese, the Original Recipe

Ingredients for 4 servings
Time 1 hour

1 lb 6 oz béchamel sauce, 1 lb 6 oz ragù, 1 lb fresh lasagna sheets, Parmigiano Reggiano Pdo, butter, salt

Bring abundant salted water to the boil and cook the lasagna sheets for 30 seconds, then drain and place in a bowl of cold water. Dry on a clean dishcloth. Lightly butter a casserole dish and spread a spoonful of béchamel sauce and one of ragù on the bottom. Place a layer of lasagna on top overlapping them a little and letting them hang over the edges.


On top of the pasta, layer the ragù, béchamel sauce, Parmigiano Reggiano cheese and lasagna sheets.

Continue alternating the ingredients - ragù, béchamel sauce, Parmigiano Reggiano cheese and lasagna sheets - until there is no more left. Fold up the excess pasta to cover the filling and finish with a layer of béchamel sauce, a handful of parmesan cheese and small spoonfuls of ragù. Place in the oven at 170 ° C for approx. 20-25 ’until golden. Take out and serve after 5-10 ’.


Cook The Lasagna Sheets: Trim the sheets of lasagna as needed so they fit into your lasagna dish.

Bring a pasta pot filled with heavily salted water to a boil over high heat. Prepare an ice bath by filling a bowl halfway with ice water. Also keep a rimmed baking sheet and some olive oil nearby.

Drop a few sheets of the pasta into the boiling water and let cook until they’re bright green, about 30 seconds to 1 minute. Using tongs or a spider, remove the pasta sheets and plunge it into the ice water bath. Remove each lasagna sheet, spread it out on a baking sheet and drizzle with olive oil. Repeat to cook all the lasagne.

You can do this up to one day ahead of time. Store the cooked lasagna refrigerated in an airtight container and let sit at room temperature a few minutes before proceeding.

Assemble The Lasagne: Heat the oven to 375 ° F and arrange a rack in the middle. Grease a baking dish or lasagna pan with room temperature butter. Have all the ingredients - the ragu, bechamel sauce, grated Parmigiano Reggiano and the cooked pasta nearby.

Spread 1 cup of the ragu and 1/3 cup of the bechamel on the bottom of the prepared pan and use a spatula to spread it in a thin layer. Place a couple sheets of the lasagna on top so the pan is covered edge to edge (you don’t need to overlap the pasta sheets). Spread 1 cup ragu, 1/3 cup bechamel, and also add in 1 cup of the cheese. Repeat so you make 6 layers.

Garnish the top of the lasagna with the last of the bechamel and the last of the cheese.

Bake The Lasagna: Cover the pan with foil and bake the lasagna for 30 minutes on the middle rack until the cheese is melted. Remove the foil and bake another 30 minutes until the lasagna is browned on the edges and the cheese on top is golden brown.

Rest The Lasagna: Remove the lasagna from the oven and let it rest for at least 15 minutes (and up to 1 hour) before serving.

Footnotes

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More Italy On Salt & Wind Travel

Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as a Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo !, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.


Lasagne - Schicht um Schicht zum Pastaglück

Bei der Lasagne treffen verschiedene Schichten aufeinander. Eine klassische Lasagne alla bolognese ist wie folgt aufgebaut:

  • Wir beginnen mit einer Schicht Bolognese.
  • Darauf kommt eine Schicht Lasagneplatten.
  • Es folgt eine weitere Schicht Bolognese.
  • Nun kommt eine Schicht Béchamelsauce.
  • Und wieder Nudelplatten.

Das wird so lange wiederholt, bis alle Saucen aufgebraucht sind. Du solltest aber in jedem Fall mit einer Schicht Béchamelsauce abschließen, damit Deine Lasagne eine schöne goldbraune Kruste bekommt, die durch geriebenen Parmesan noch leckerer wird.

Bei anderen Lasagne Variationen mag diese Schichtung anders sein, aber für diese Lasagne alla bolognese mit Hackfleisch und Béchamelsauce solltest Du Dich an diesen Bauplan halten.

Und wenn Du Deine Lasagne noch besser machen willst, dann bereitest Du sie bereits am Vortag zu und lässt die Lasagne abkühlen. Aufgewärmt saugen sich die Nudelplatten noch besser mit der Sauce voll und das Gericht wird noch kompakter und leckerer. Dazu ein trockener italienischer Rotwein und die Welt ist in Ordnung!


Lasagna Alla Bolognese | Authentic Italian Lasagna Recipe

Widely considered to be the original lasagna recipe, this decadent dish deserves its famed reputation. It may come with some surprises for the uninitiated, such as green pasta!

Watch the Pasta Grammar video where we make this recipe here:

The most time-consuming part of this lasagnaâ & # x20AC; & # x2122; s preparation is making the ragù alla Bolognese. It takes several hours to simmer, so plan ahead! You can find our ragù recipe here, and in the meantime we will move forward assuming you have the sauce ready.

For this recipe, you will need:

- 6 1/4 cups (750g) all-purpose flour, plus a little extra for dusting

- 10 1/2 oz. (about 300g) spinach

- 4 1/4 cups (1 liter) whole milk

- 7 tbsp (100g) unsalted butter

- Parmigiano-Reggiano cheese for grating.

Bring a pot of water to boil and add the spinach. Cook until very tender. Drain and squeeze all the excess water out, then chop finely and set aside.

On a large work surface, pour 5 1/2 cups (650g) of flour into a pile. Hollow out the middle so that it resembles a volcano, and crack the eggs into this depression. Also add the chopped spinach and begin gently whisking all together with a fork. Gradually start mixing in flour from the sides of the flour volcano until the mixture thickens into a goopy substance.

Continue to work and knead the dough by hand, dusting with flour as needed. The final consistency should be smooth, uniform, and moist but not too sticky. Form the dough into a ball, wrap in plastic wrap, and allow to rest for at least 30 minutes.

After the dough has rested, roll it out on a well-floured surface until it is quite thin — about 1 / 16th-inch thick. Flip and dust the dough as needed while you work. If you have limited space or difficulty rolling it out in one sheet, feel free to cut the dough ball into more manageable pieces and work in batches.

When the pasta has been rolled out, use a paring knife to cut it into rectangular pieces. We made our lasagna in a 10x15-inch casserole dish and found that roughly 4x6-inch pieces worked well, but feel free to adapt to the size and shape of the dish you plan on using.

Bring a large pot of water to boil and salt liberally. Working in batches of 3-4 sheets at a time, boil the pasta. Remove each sheet after it floats to the top of the water and spread on a tea towel to dry. Be careful not to stack the cooked sheets on top of one another without either a towel or wax paper divider as they will stick together like glue!

To make the besciamella sauce, heat the milk in a small saucepan until it is warm, but not hot. Melt the unsalted butter in another small saucepan over medium heat. Add the flour and whisk until it combines into a putty with the butter, then pour in the warmed milk while continuing to whisk.

Add a pinch of ground nutmeg, salt and pepper to taste. Stir almost continuously until the besciamella thickens into a gravy-like substance.


Bolognese lasagna

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Our version of this classic dish is straightforward and hearty, with layers of Ragu alla Bolognese and Béchamel Sauce.

Game plan: You can prepare this recipe a day ahead through step 3. Cover tightly with aluminum foil and refrigerate for up to 1 day allow to come to room temperature before baking.

Instructions

  1. 1 Heat the oven to 375 ° F and arrange a rack in the middle. Spread 2 cups of the Bolognese sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
  2. 2 Construct the lasagna by layering 4 noodles over the sauce. Top with another 2 cups Bolognese sauce and spread it evenly to the edges of the dish cover with 1/4 (3 ounces) of the sliced ​​provolone cheese. Spread 1 cup of the béchamel sauce in a thin layer and top with 1/4 cup of the grated Parmigiano-Reggiano cheese.
  3. 3 Place the next layer of lasagna noodles perpendicular to the direction of the first layer and top with another layer of filling (using the same amounts of ingredients as above). Repeat 2 more times, being sure to place each layer of lasagna noodles perpendicular to the previous layer.
  4. 4 Cover the dish tightly with aluminum foil. Place on the center rack of the oven and bake for 40 minutes or until the cheese is melted and bubbling. Remove the foil and continue baking until the edges are brown and the noodles are completely tender, about 20 minutes more. Allow to stand for 20 to 30 minutes before slicing.

Beverage pairing: Farm Zerbina Torre di Ceparano Sangiovese di Romagna, Italy. It’s always safe to go for Italian wine with Italian food, especially wine from the same region as the dish. This light, elegant, and perky Sangiovese vibrates with cherry tart, coffee, and minty notes, and will be a refreshing partner for the lasagna. If you can’t find Sangiovese di Romagna, then a Chianti or Rosso di Montalcino (both Sangiovese-based) will do nicely.


Lasagne alla bolognese, with ragù Bolognese, béchamel sauce and Parmigiano Reggiamo

Recipe developed in collaboration with Cecchi.

The history of the Cecchi family began in 1893 with Luigi Cecchi, an extremely talented wine taster. The Cecchis soon became famous abroad for their skills. In the 1970s they moved to Castellina in Chianti, in the area historically famous for the production of Chianti Classico, and there they began their wine making adventure. In the following years, they expanded their production areas as to include San Gimignano, where they produce a renowned local white wine, Vernaccia, and Maremma.

Cecchi was one of the pioneers of wine production in Maremma, where they make one of the most representative local wines, Morellino di Scansano, and a Merlot.

La Mora Merlot is the wine that inspired today & # 8217s recipe. It has all the varietal characteristics and those of Maremma where it grows, with an intense, deep purple red hue. Perfectly balanced, fruity, and complex, La Mora is a silky wine rounded out with fine and velvety tannins. It is a perfect pairing for pasta dishes with robust meat sauces or game, but also for grilled meats. Given the festive climate, I immediately thought of lasagne. Given my desire for classics, I opted for lasagne alla Bolognese, to start the year off on the right foot.

The ingredients of lasagne alla Bolognese

Besides spinach lasagne sheets and a proper ragù Bolognese, we stick to the classics. A soft béchamel sauce, scented with nutmeg, and a shower of grated Parmigiano Reggiano. These are the essential ingredients of alla Bolognese lasagna. Ricotta is not a traditional ingredient in the classic lasagne alla Bolognese.

Fresh pasta

To make lasagne alla Bolognese by the book, you should use fresh spinach lasagne sheets, as per the Emilian tradition. Kneaded with fresh eggs and spinach and rolled out very thinly, they are cooked for less than a minute in boiling water. It is important to pass them immediately afterwards under cold water and dry the excess moisture on a clean cloth. They look delicate, but once cooked, they gain strength and, as a consequence, they are the backbone of the lasagne.

Here you can find a recipe to make tagliatelle paglia e fieno, hay and straw tagliatelle, another classic sporting fresh spinach pasta as a key ingredient.

The ragù

The ragù is the Bolognese sauce, which is different from my Tuscan ragù family. In the Bolognese ragù you use a dry white wine instead of our robust Chianti red wine, a smaller amount of vegetables than in my grandmother & # 8217s meat sauce, and, above all, you pour in the pot a glass of milk, which softens the acidity of the tomatoes. What this ragù has in common with ours, though, is the use of mixed ground meat, not only beef but also pork, for a good amount of fat, and a slow. long simmering. I & # 8217m talking about hours.

Patience and moderation

I learned about the importance of these ingredients from my grandmother. They are the key to perfectly replicating her lasagne, or baked pasta, as we call it. They can certainly be applied to lasagna alla Bolognese as well.

You need patience, in kneading and resting the fresh pasta, rolling out the lasagna sheets, cooking and drying them. It takes patience to prepare a proper ragù, in which all the flavors blend with time. But above all, it takes patience to wait, because for me lasagne always tastes much better the next day.

Moderation comes into play when making lasagne, when smearing ragù and béchamel sauce layer upon layer, along with with spinach lasagne sheets and grated Parmigiano Reggiano. Until a few years ago, I used to think that more béchamel and meat sauce automatically made a better lasagne, but every time I got a lasagne that was too heavy, or greasy.

Now I & # 8217ve realized that the right amount of ingredients produces a result that goes far beyond what you might expect from applying the word moderation to cooking: the lasagne is thick, you can easily slice it, and it has just the right amount of creaminess, taste and flavor.



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