Prep. time: 30 minutes
Cook Time: 25 minutes Difficulty: 2 out of 5 Serve: 8
Ingredients: Ingredients for a 8x12 inches tray: 21 sheets of egg lasagna noodles 1 cup of Parmesan cheese, grated
For Bolognese Sauce:
1 lb ground beef 1/2 lb ground pork (very fatty) 1 cup Tomato sauce 1 Celery stick, chopped 1 Onion, chopped 1 Carrot, chopped 1 cup of White wine 1 tbsp of Extra virgin olive oil 12 cups of Water 1/8 cup of Whole milk Salt qb Black pepper qb For Besciamella sauce:
4 cups of Whole milk
1/2 cup of Butter
1/2 cup of All purpose flour
Nutmeg qb
pinch of Salt
Preparation:
To prepare Ragù Alla Bolognese, start by finely chopping celery, carrot and onion. Then pour extra virgin olive oil into a saucepan and add chopped vegetable, letting go for about ten minutes on a low heat while stirring, occasionally. Add ground beef and pork. These too will have to brown slowly for about ten minutes, stirring occasionally. Initially all the juices will come out but once dried you can blend with the white wine. As soon as the alcohol has evaporated and the bottom is dry add one cup of tomato sauce. Then pour only 4 cups of water. Add a pinch of salt, mix and cook over medium-low heat for an hour. After the first hour, you can add another 4 cups of water, mix and cook for another hour. At the end of the second hour of cooking, pour the last 4 cups of water and continue to cook on a low flame for another hour. This way the ragù will cook for at least 3 hours. At the end of cooking the result will be very dry, season with salt and pepper, turn off the heat and add milk. One last mix and here Ragù Alla Bolognese is ready. Now take care of béchamel sauce: take a saucepan and heat the milk. Meanwhile, in another pan, melt the butter in small pieces on low heat and, when it is melted, remove it from the heat and add sifted flour. Stir with the whisk to obtain a lump-free mixture. Then put the saucepan back on the heat to brown it slightly. When the milk is hot, flavor it with grated nutmeg and a pinch of salt. At this point you can combine it with the butter and flour mixture. Mix the ingredients with and thicken over low heat: the mixture must be without lumps. Cook the béchamel for about 5-6 minutes on a low heat, until it is creamy.
Next is to put lasagna together: take a baking dish and spread a drizzle of bechamel over the pan evenly over the entire surface, then lay the egg lasagna sheets and pour again a thin layer of bechamel and one thin layer of ragù and cover the entire surface of the pan with Parmesan. Then create another layer of egg lasagna noodles in the opposite direction from the first layer so that they are crossed. Then proceed creating a new layer of bechamel. Also add the ragù and continue for all the layers alternating lasagna sheets, bechamel, ragù and Parmesan. Finish with the layer of ragù and sprinkle with grated Parmesan. Once you have finished preparing the pan, bake in a preheated oven at 350° for about 25 minutes. The lasagna will be ready when you see a light golden crust on the surface. Take lasagna out of the oven and let it cool before serving.
Chef tips: You can store lasagna bolognese in the refrigerator for 1-2 days. Also can be prepared the day before, kept in the refrigerator covered with plastic wrap and cooked the next day. Most lasagne sheets now doesn't require pre-cooking - you need to check the packet to see what it says though as occasionally you find a brand that does need to be pre-cooked.
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