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Lasagne alla Bolognese is a typical dish of the Italian region Emilia-Romagna, specifically of the city of Bologna. In many Italian families, this dish was and still is the symbol of Sunday lunch and family gatherings. To prepare the lasagne alla Bolognese, you will need pasta sheets, fresh or dried, slowly cooked ragù and béchamel sauce. The first step is to cook the ragù as it requires time; you'll need finely chopped onions, celery, carrots, minced meat (beef/veal and pork), some wine and tomato purée/paste. The second step is to make your green pasta sheets (if you're going to make them yourself); with eggs, flour, nettle or spinach and some olive oil and then to prepare the béchamel sauce; with butter, flour, milk, some nutmeg and grated Parmigiano-Reggiano cheese. The final step is to assemble your lasagne alla Bolognese and to bake them in the preheated oven. Traditionally, lasagne alla Bolognese have seven pasta sheet layers, but 3-5 pasta ... Read more
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This recipe published by Accademia Italiana della Cucina is prepared with chicken liver, but contrary to the usual practice, no wine is added. Also, in this recipe, the basic fat for the ragù is butter, and not olive oil which is prevalently used in most recipes.
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In this version of the recipe, published by Academia Barilla, the first international center dedicated to the development and promotion of Italian gastronomic culture, the ingredients you can find in the ragù are dry red wine and the tomato concentrate. All other steps in preparing the lasagne alla Bolognese are more or less similar to the recipe above. This recipe suggests 2 liters of béchamel sauce.
PREP 2h 30min
COOK 30min
READY IN 3h
4.8
Rate It
This recipe published by Accademia Italiana della Cucina is prepared with chicken liver, but contrary to the usual practice, no wine is added. Also, in this recipe, the basic fat for the ragù is butter, and not olive oil which is prevalently used in most recipes.
RAGÚ BOLOGNESE:
A half of onion, sliced
1 carrot, finely chopped
1 stick of celery, finely chopped
30 g butter
200 g beef, finely chopped or minced
150 g pork, finely chopped or minced
100 g chicken liver
1 glass of tomato puree
salt, pepper
GREEN PASTA SHEETS:
400 g white flour
2 eggs
250 g spinach, cooked, squeezed, well drained and chopped finely
BECHAMEL SAUCE:
500 ml milk
2 tbsp flour
small piece of butter
nutmeg
salt
EXTRAS
Parmigiano-Reggiano, grated, generous, for each layer and for topping
butter, for greasing
a few dices of butter, for topping
Melt the butter in a large skillet or sauté pan, add finely chopped vegetables and sauté for a couple of minutes. Add meat and chicken liver, sauté for a couple of minutes, and then add tomato puree, salt, and pepper. Cook until done for about 40 minutes.
Prepare the pasta sheets by combining flour, eggs, and spinach and by using a fork beat together all the ingredients. Start kneading the dough with hands until elastic and a bit sticky, roll the dough out and cut into large sheets. Allow the sheets to rest. Cook the pasta sheets for a couple of minutes in slightly-salted water. When done, remove from the water using a slotted spoon, and them on a towel to drain.
Prepare the béchamel sauce by melting the butter, adding the flour and sautéing for a couple of minutes. Then add milk and whisk it well, and cook for a minute until you have smooth, thick white sauce. Finish by seasoning the sauce with salt and nutmeg. Set aside.
Prepare the bakeware/dish: drizzle some melted butter, add a layer of ragù and a layer of grated cheese. Continue with a layer of pasta sheets, and then with another layer of ragù, add another layer of béchamel sauce and a layer of grated cheese. Continue until you get to the top. Finish off with a layer of béchamel sauce and add few dices of butter.
Place in the preheated oven and bake at a medium temperature (160°C) for approximately 30 minutes or until the top is golden brown.
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