Italy · Italy

Lasagna Bolognese (Layered Pasta with Meat Ragù)

Name: Lasagna Bolognese (Layered Pasta with Meat Ragù)
Prep time: 50 min
Cook time: 130 min
Total time: 180 min
Yield: 6 servings
Cuisine: Italy
Ingredients: lasagna sheets 250 g; ground beef 400 g; ground pork 200 g; yellow onion, chopped 120 g; carrot, chopped 80 g; celery, chopped 80 g; garlic cloves, minced 15 g; canned tomatoes 400 g; tomato paste 30 g; whole milk 750 ml; butter 60 g; plain flour 60 g; Parmigiano-Reggiano, grated 100 g; mozzarella, shredded 200 g; olive oil 60 ml; fine salt 8 g; black pepper 2 g; bay leaf 1 pieces

Layers of pasta with slow-cooked meat ragù, béchamel and Parmigiano, baked until bubbling.

180 minutes · 6 servings · Moderate

Bolognese sauce is regarded as a long-cooking dish rather than a quick sauce, simmered for hours so the meat loses its raw edge and the milk softens the acidity of the tomato. Ragù, béchamel and Parmigiano are built in layers, not mixed together, and the bake is what binds them. Assembled in advance, it is the classic Sunday dish of the region.

Ingredients

lasagna sheets250 g
ground beef400 g
ground pork200 g
yellow onion, chopped120 g
carrot, chopped80 g
celery, chopped80 g
garlic cloves, minced15 g
canned tomatoes400 g
tomato paste30 g
whole milk750 ml
butter60 g
plain flour60 g
Parmigiano-Reggiano, grated100 g
mozzarella, shredded200 g
olive oil60 ml
fine salt8 g
black pepper2 g
bay leaf1 pieces

Directions

1
Sauté onion, carrot, celery and garlic 8 minutes; add meats and brown 8 minutes.
vegetables are soft and meat is browned
2
Add tomatoes, tomato paste, bay leaf, salt and pepper; simmer 50 minutes.
3
Melt butter; whisk in flour; cook 2 minutes. Slowly whisk in milk; simmer 6 minutes until thick.
4
In a baking dish, layer sauce, pasta, béchamel and cheese; repeat 4 times.
5
Bake at 180°C for 35 minutes until bubbling and golden.
top is golden and sauce is bubbling
6
Rest 10 minutes before slicing.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content