Bolognese lasagna

More emblematic than the carbonara, here is lasagna Bolognese, a traditional dish of Italian cuisine originating in Bologna, Emilia-Romagna. A tasty and tasty classic recipe, ideal for a dinner, with family or friends, which best expresses all the opulence of the Bolognese culinary tradition.

INGREDIENTS: 4 PERS.

For LASAGNA SHEETS

• 300g Flour 00
• 150g Spinach
• 3 Eggs

For BOLOGNAISE SAUCE

• 150 g Ground beef 
• 50g pancetta
• 75 g sausage meat
• 0.5 Carrot
• 0.5 Celery stick
• 0.5 Onion
• 250 g Tomato sauce
• 0.5 glass Red wine
• 1/4 cup whole milk
• Olive oil 
• Salt 
• Pepper 

For BECHAMEL

• 100g Butter
• 50 g Flour 00
• 0.5 L whole milk
• Nutmeg 
• Salt 

For FINISHING

• 200 g grated parmesan

Getting the recipe ready:

Step 1

BOLOGNAISE SAUCE

• In a skillet, brown the pancetta that you have first chopped. Add a drizzle of olive oil, then the carrot, celery, and onion previously peeled and cut. Leave to simmer.
• Add the minced meat and mix well. Deglaze with the red wine and stir gently until completely evaporated then add the tomato sauce.
• Cover and simmer for 2 hours over low heat. Add the milk at the end of cooking.

Step 2

PREPARE THE SPINACH

• In a saucepan add the spinach with a little water. Cover and cook until the spinach is boiled. Drain spinach, let cool before chopping into a paste.

Step 3

FRESH LASAGNA SHEETS

• Pour the flour on a work surface, add the spinach and form a well. Add the lightly beaten eggs. Knead until you get a homogeneous dough then wrap it in cling film. The dough should rest at room temperature for 30 minutes.
• Roll out the dough in a rolling machine and cut out 15x10 cm rectangles.
• Boil a few lasagne sheets at a time until they rise to the surface. Drain them and let them dry on a towel.

Step 4

BECHAMEL

• In a saucepan, melt the butter over low heat. Add the sifted flour and mix with a whisk. Cook the roux until golden brown. Add cold milk, salt, and, nutmeg. Finish cooking until you get a béchamel. Reserve and let cool.

Step 5

DRESSING LASAGNA BOLOGNESE

• In a buttered dish, place the first layer of béchamel and bolognese sauce. Then layout the first layer of lasagne sheets.
• Cover with béchamel and Bolognese ragout and sprinkle with grated parmesan. Continue until you run out of ingredients.
• Finish with a final layer of bolognese sauce, béchamel, and parmesan.

Step 6

COOKING LASAGNA BOLOGNESE

• Bake for 30 minutes in the oven that you have preheated to 160-180°C. When the surface is nicely browned and browned, take out your Bolognese lasagna. Leave to rest for 5 minutes before eating.