Italian recipe from homemade pasta, lasagna with bolognese, very good, juicy, you will look for more. Follow recipe.
Ingredients: medium, total time: 80 min, 6 serving
For fresh pasta:
3 eggs
120 g water
500 g flour
1 pinch salt or buy crust for Lasagna
Fill:
700 g mixed ground (veal and pork)
1,5 l tomato purée
1 medium carrot / finely chopped
celery stalk/ finely chopped
onion/finely chopped
40 g butter
1 glass of white wine
1 Tablespoon triple tomato paste
nutmeg to taste
extra virgin olive oil to taste
salt and pepper to taste
2 bay leaves
Béchamel sauce:
1,5 l milk
100 g butter
100 g flour
nutmeg to taste
salt and pepper to taste
season to taste/ salt and pepper
Parmesan cheese/ grated to taste
Preparation:
Instead of eggs and water, you can use 5 eggs. Can use all semolina flour (more rustic result) or mixed with the addition of 00 flour.
Prepare the rag: chop a carrot, an onion and half a stalk of celery and sauté with oil and butter.
Add the minced meat and brown it well, then add salt, pepper and grate the nutmeg. Put the white wine and wait for it to vaporize and then, add the tomato purée and the concentrate dissolved in a glass of warm water, season with salt and possibly also sugar.
Also add the bay leaves and cook over low heat for about an hour and a half, stirring occasionally.
In the meantime, prepare the pasta: make a fountain with the flour and break the eggs, I put water in place of two eggs, I assure you that I have obtained very good pasta. Add a pinch of salt and start kneading by beating the eggs with a fork and continuing with your hands. Knead for a long time until you get a nice, smooth and firm dough. Cover with a tea towel and put in the fridge to rest. While the sauce is cooking and the pasta is resting, prepare the béchamel: In a large pot, melt the butter and pour in the flour then mix to incorporate all the flour which in the meantime has begun to sizzle. Pour in the milk a little at a time, the salt, a good sprinkling of nutmeg and, always stirring, bring to a boil. After a few minutes the béchamel will be of the right consistency, which in this case must be fairly fluid, not very dense. Take the dough out of the fridge and begin to flatten it with the machine or with a rolling pin, until you get a thin sheet (the hand holding it must be visible in transparency). Make the lasagna to the size you prefer.
In a large pot, boil plenty of salted water and cook two or three lasagna at a time.
As soon as they come to the surface, drain them and immerse them in a container of cold water, and then place them on a clean cloth. With these doses, you get a large pan of lasagna pie.
Put a little ragù and béchamel sauce on the bottom of the pan. Spread the lasagna over it, leaving the folds that will form. Pour a layer of meat sauce and béchamel over the lasagna and sprinkle with grated cheese (at this point you could also enrich everything with chopped mozzarella).
Continue in this way until you have four or five layers of lasagna and finish with the béchamel, cheese, and plenty of meat sauce.
Bake at 180 °C for about 30 min.
Let it rest for about ten minutes and serve your lasagna pie.
Buon appetito!
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