Ingredients (4 servings, 33*22cm pan):
Lasagne bolognese:
Bolognese sauce:
300 g ground beef
150 g sliced pancetta
300 g tomato passata or crashed peeled tomato
1 small carrot
1 celery stalk
1 small onion
1 dl dry white wine
1 dl milk
3 dl meat broth
3 tbsp extra virgin olive oil
fine salt
freshly ground black pepper
Lasagna Noodles
14 flat lasagna (big ones), oven ready (no cooking or boiling necessary)
200 g freshly grated Parmigiano cheese.
Bèchamel Sauce
5 dl milk
50 g unsalted butter
50 g flour
fine salt to taste
freshly grated nutmeg
How to:
Bolognese:
First cut the carrot, celery and onion in very tiny pieces. Set aside. Then cut the pancetta as finely as possible and place it in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
Add the olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Lastly add the ground beef.
Stir and cook for 5 minutes over medium-high heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
Finally add the tomato passata. Cover with a lid and simmer over LOW heat for about 2 hours. If the sauce dries too much during cooking, add a little meat broth. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.
Sauce:
In a saucepan, melt the butter over low heat then add the flour, while mixing QUICKLY with a whisk. Cook for 30 sec to 1 min stirring, so the flour becomes tastier and absorbs the butter, it should be a nice golden color. Now set aside and let it cool. Meanwhile, heat the milk without bringing to a boil.
Pour the milk slowly over the roux (butter & flour mixture), while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely incorporated, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10 to 15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. Finally, add a pinch of fine salt and grated nutmeg to taste.
Lasagne:
Preheat the oven at 190°C. Spread two tablespoons of bechamel on the bottom of a baking dish. Then put a lasagna noodle over it, trying to cover the entire bottom of the pan. If one lasagna is not enough for you, use another one, whole or in half, depending on the size of the lasagna. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.
With the help of a tablespoon, cover the entire surface of the lasagna. In the end, sprinkle two tablespoons of grated Parmigiano.
Repeat these steps for at least four layers (lasagna – bolognese sauce – bèchamel – parmigiano), in any case up to fill your baking dish.
Finish by covering the last layer with plenty of Parmigiano cheese. Bake for about 30 minutes.Let the Lasagna Bolognese cool for 10 minutes before serving.
Original recipe: https://www.recipesfromitaly.com/lasagna-bolognese/