PREPARATION: 20 min
COOKING TIME: 2h
Lasagne alla Bolognese is an institution, the baked lasagna par excellence, the typical Sunday dish. This rich and tasty dish is originally from Emilia and, specifically, from the city of Bologna. Baked lasagna, however, is known, appreciated, made and remade for the holidays and beyond, tasted and shared throughout Italy and abroad precisely as a symbolic Italian dish. Baked lasagna is made up of layers of fresh egg pasta, seasoned with the classic traditional ragout, béchamel sauce and grated cheese. Of course, there are numerous and delicious variations of lasagna such as the pumpkin and sausage one, with mushrooms, the montanare one, perfect for autumn menus, the artichoke one for the winter and spring season, or the white one, without tomato. From the preparation to the ingredients, this recipe is the quintessence of the "richness" of traditional Bolognese cuisine, also famous for many other fresh pasta recipes and more, just think of the fried gnocco. You just have to prepare it and enjoy it in the company of your family for a very special day!
INGREDIENTS FOR 6/8 PEOPLE
INGREDIENTS FOR GREEN EGG PUFF PASTRY
FOR THE SAUCE
Beef< /span> (minced beef, coarse ground and mixed) 300 g
Pancetta 150g
Carrots 50g
Celery 50g
Passata tomato 300 g
Oil extra virgin olive oil 1 tablespoon
FOR THE BECHAMEL
TO DRESS
Butter to taste
To prepare lasagna alla bolognese, start with the ragù. Prepare the vegetable broth that you will need to keep warm. Then take the bacon, cut it first into strips. With a knife or a crescent, chop it well. Separately, prepare finely chopped carrots, onions, celery and keep it aside.
Put a drizzle of oil and the bacon into a saucepan. Grain it well with a ladle and let it brown for a few minutes. Then add the chopped vegetables and cook for 5-6 minutes. Then add the minced meat. Stir and raise the flame. Let the meat brown without haste, it must be well browned to seal the juices and be soft and not stringy.
Pour in the red wine, then wait for it to evaporate completely and add the tomato puree. Stir, the ragù must cook for two hours. When it starts boiling again, you can add a little hot broth, one or two ladles. Then let the ragù simmer for at least a couple of hours.
You will have to cook with the lid on, without closing it completely. Check and mix from time to time, if necessary add more broth and cook for the indicated time. Now move on to the pasta. First, pour the spinach into a pan, add a little water, cover with a lid and cook until wilted, in total it will take 5-6 minutes. At this point drain them, let them cool and squeeze them well. Transfer them to a blender and blend them until you get a puree.
You will need to obtain 100 g. Now pour the semolina and 00 flour on a pastry board, add the spinach and create a fountain shape. Add the lightly beaten eggs and the egg yolks, always beaten. Start kneading everything starting from the center, in this way the eggs will not slip out of the fountain. Mix well until you get a homogeneous dough.
Wrap it in plastic wrap and let it rest for 30 minutes at room temperature. In the meantime, prepare the béchamel, always remembering to check the ragù. In a saucepan, heat the milk without boiling it. In another pan, pour the butter and let it melt.
Add the flour all at once and cook for a few minutes until you get a golden roux. Then pour the hot milk in 3 times, mixing well.
Add the salt and flavor with the nutmeg. Keep mixing until you get a creamy bechamel. Transfer to a bowl, cover with cling film and set aside. As soon as the 30 minutes have elapsed, take back the dough stick and take a piece of it. Cover the remaining dough with plastic wrap to prevent 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. Start with a larger thickness, then fold the pastry back on itself and pass it over again. When you feel it is too wet, sprinkle with a little semolina. Gradually reduce the thickness until you get a sheet just over half a mm thick. Transfer it to a pastry board and cut into rectangles measuring 30x20 cm 32. Continue in this way until the dough is finished and in the meantime put a pot full of water on the stove and add salt. When it starts to boil, dip one sheet at a time, wait 30-40 seconds and drain it with the aid of a slotted spoon. Transfer it to a tray with a tea towel and dab to remove excess water. Continue in this way placing the cooked sheets side by side, without overlapping them. As soon as the ragù is ready, add salt and pepper and proceed with the composition of the lasagna.
Take a large 30x20 cm lasagna pan and grease the bottom. Add a thin layer of béchamel and one of ragù. Then place the first sheet,
add a layer of béchamel and one of ragu. Add the grated Parmesan and place another sheet of pasta on top.
Add another layer of béchamel and one of ragù, add the grated cheese and continue like this until you have 5 layers. After positioning the last sheet, add the ragu
to completely cover the pasta. Sprinkle with grated cheese, add tufts of butter and cook in a preheated static oven at 170° for 40 minutes. The lasagna alla bolognese is ready to be served.
WINE PAIRING
DIADEMA AURUM COLATUM IGT TOSCANA
RED AURUM COLATUM
The maximum expression of Sangiovese combines in a perfect union with the excellent productions of Cabernet Sauvignon and Syrah, giving a wine rich in elegance, structure and complexity, a worthy representative of the best Tuscan tradition.
TASTING NOTES
Dense but not impenetrable purple color, in the glass it releases notes of cassis, lily of the valley and blackberries, centifolia rose and candied violet, nuances of lavender and spike Tuscan and a touch of mustard and black pepper to give rhythm to everything.
The sip is soft and well defined in style.
Structure and fruit are accompanied by spicy and balsamic notes.
A modern wine, with firm and friendly tannins.
Finish that melts into sweetness while maintaining the intriguing prospect of further refinement.
EXTRA VIRGIN OLIVE OIL
TOSCANO IGT
AURUM COLATUM EXTRAVIRGIN OLIVE OIL IGP TUSCAN
The extra virgin olive oil IGP, the result of cold pressing in the Villa l'Olmo farm, is a blend of Moraiolo, Frantoio and Leccino.
The manual harvest and the expert processing of the fruit constitute the fundamental heritage for obtaining our extra virgin olive oil, a characteristic Tuscan oil, renowned throughout the world for its organoleptic qualities.The meticulous attention paid to the product from the land to the bottle allows us to bring drops of Tuscan gold to the table.
* sources: Tuscany in the Kitchen - Paola Baccetti, Laura Giusti, Franco Palandra, GIALLOZAFFERANO.COM