Lasagne Bolognese
calories: high
category: first
cost: high
difficulty: high
preparation time: 160
Ingredients
For the sfoglia
Flour 500 gr.
Eggs 5
For the ragù
Minced Pork 150gr.
Minced beef 150 gr.
Chicken livers 100 gr.
Raw ham 70 gr.
Bacon 50 gr.
Butter 50 gr.
Tomato sauce 1 spoonful
Onions 1
Carrots 1
Celery 1 stalk
Red wine 1 decilitre
Milk 1 decilitre
Extra-virgin olive oil 5 decilitres
Salt to taste
Pepper to taste
For the Seasoning
Béchamel sauce as required
Butter 50 gr.
Extra-virgin olive oil 1 spoonful
Grated Parmesan cheese 100 gr.
Salt to taste
See our
Wine Tips
for your meals
Flour 500 gr.
Eggs 5
For the ragù
Minced Pork 150gr.
Minced beef 150 gr.
Chicken livers 100 gr.
Raw ham 70 gr.
Bacon 50 gr.
Butter 50 gr.
Tomato sauce 1 spoonful
Onions 1
Carrots 1
Celery 1 stalk
Red wine 1 decilitre
Milk 1 decilitre
Extra-virgin olive oil 5 decilitres
Salt to taste
Pepper to taste
For the Seasoning
Béchamel sauce as required
Butter 50 gr.
Extra-virgin olive oil 1 spoonful
Grated Parmesan cheese 100 gr.
Salt to taste
See our
Wine Tips
for your meals
Preparation Sieve the flour then add the eggs one at a time and knead for about 15 minutes, then wrap it up in a sheet of kitchen film used for food and leave it there for 30 minutes.
Roll out the dough until it is very thin. Cut it into squares of about 10 cm. by 15 cm. and boil them in salted water where you have added a spoonful of oil. Take them out al dente and lay them on a clean cloth to dry.
Dice the bacon, onion, carrot and celery and sauté them in the butter and oil. Add the mince meat, livers and ham and salt and pepper. Let them brown for a few minutes. Add the wine and let it evaporate.
Dilute the tomato puree in a glass of warm water. Pour it in and let it all cook at a low heat for an hour and a half adding the milk a little at a time.
Grease a deep oven dish with butter and put a layer of béchamel sauce in on the bottom.
Continue with layers of sfoglia, ragù and béchamel sauce. Sprinkle each layer with Parmesan cheese and add a few knobs of butter.
Place the dish in the oven at 180°C. for about 20 minutes. The Chef's tips A red wine to be served at room temperature such as Sangiovese is well suited to this dish. Curiosity The basis of this dish is the dough rolled out by hand called "sfoglia". Once upon a time there were the "sfoglioline" the woman whose work it was to do just this job and were often called upon by the local restaurants for this purpose.
Roll out the dough until it is very thin. Cut it into squares of about 10 cm. by 15 cm. and boil them in salted water where you have added a spoonful of oil. Take them out al dente and lay them on a clean cloth to dry.
Dice the bacon, onion, carrot and celery and sauté them in the butter and oil. Add the mince meat, livers and ham and salt and pepper. Let them brown for a few minutes. Add the wine and let it evaporate.
Dilute the tomato puree in a glass of warm water. Pour it in and let it all cook at a low heat for an hour and a half adding the milk a little at a time.
Grease a deep oven dish with butter and put a layer of béchamel sauce in on the bottom.
Continue with layers of sfoglia, ragù and béchamel sauce. Sprinkle each layer with Parmesan cheese and add a few knobs of butter.
Place the dish in the oven at 180°C. for about 20 minutes.
