How to prepare the real Italian recipe of the authentic Lasagna Bolognese or “Lasagna alla Bolognese”
A very traditional Italian recipe for the special celebrations or for a Sunday lunch with all the family. An authentic meatier recipe from the North of Italy. Ragu’ Lasagne are great to prepare as you can prepare them in advance and bake last minute.
Ingredients for 4 people
Ragu’ alla Bolognose (Bolognese Sauce)
- 2 Carrots
- 1 White Onion
- 1 Stalk Celery
- 1 glass of Milk
- 1 glass of hot Water
- 400 grams of different minced Meat (300 grams of beef and 100 grams of pork)
- Extra Virgin Olive Oil, 3 tablespoons or more as preferred
- 1 tube of concentrate Tomato
- Salt and Pepper as you prefer
- 50 grams of Butter
- 50 grams of Flour
- Half liter of Milk
- Salt, Pepper and Nutmeg as you prefer
- 100 grams of freshly grated Parmesan Cheese
- 300 grams of Mozzarella Cheese
- 250 grams of Lasagna or 1 box of Lasagna, like “Barilla” Italian brand
Ragu’ alla Bolognese – Bolognese Sauce
Make the “soffritto” tasty fried base for the sauce, mixing finely chopped onion, carrots and celery in a pan with 3 tablespoons of Extra Virgin Oil Olive cook over medium heat until onion turns pale gold. Add the beef, the pork to the “soffritto” base, sprinkle with salt and pepper, increase the heat to high for 5 minutes after that reduce to medium and cook for 15 minutes until the water of meats is reduced. Add 1 glass of milk until to reduce it and after that add 1 tube of concentrate tomato with 1 glass of hot water, cook for 1 hour and half and reduce the heat to medium.
The Béchamel Sauce
Melt the butter in a pan add the flour and cook for 3 minutes; meanwhile bring the milk to a boil with salt, pepper and nutmeg, stir in the butter and flour and simmer for five minutes.
THE SECRET: the bechamel is ready just when you put the spoon into the sauce and when you take out the sauce stays firmly attached to the spoon.
Preheat oven to 375°F. Cook the lasagna according to instructions. About 8 minutes in 6 quarts of boiling salted water. Drain, rinse with cold water. Lay the individual lasagna noodles out on kitchen towels, not touching, so they do not stick together while you layer the casserole. Start by placing a little bit of béchamel sauce on the bottom of the casserole, then build the 4 layers of lasagna, alternating pasta, béchamel sauce, Bolognese sauce, Mozzarella cheese and Grated Parmesan Cheese and then again for 3 layers more. End the lasagna with meat, béchamel sauce, and the grated cheese.
Bake uncovered at 200°degrees until the lasagne is bubbling and the corners are getting brown; about 40/50 minutes.
Posted by Nicoletta and Tiziana
The Real Italian Food. Buon Appetito!