Susans Delicious Lasagna Bolognese Recipes

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AUTHENTIC ITALIAN LASAGNA BOLOGNESE RECIPE | LASAGNE ALLA BOLOGNESE



Authentic Italian Lasagna Bolognese Recipe | Lasagne alla Bolognese image

authentic italian Lasagna Bolognese is a classic baked dish typical of Italian cuisine, in particular from Emilia Romagna and specifically from Bologna city. Which is why it's called Lasagne alle Bolognese. Made with fresh egg pasta, in the shape of rectangles called "Lasagna". First you lay them in a lasagna pan then cover with meat sauce (Bolognese), bechamel and parmigiano, layer by layer. Finally cook lasagna in the oven, where all the ingredients are combined together.

Provided by Recipes from Italy

Categories     lasagna recipes

Time 3h

Yield 8

Number Of Ingredients 17

300 g (10 oz) of ground beef
150 g (5 oz) of sliced pancetta
1 small carrot
1 celery stalk
1 small onion
300 g (10 oz = 1 1⁄4 cup) of tomato passata
100 ml (1⁄2 cup) of dry white wine
100 ml (1⁄2 cup) of whole milk
300 ml (1 1⁄2 cup) of meat stock
3 tablespoons of extra virgin olive oil
salt and pepper
14 lasagna noodles
500 ml (2 cups) of whole milk
50 g (1,7 oz = ¼ cup) of unsalted butter
50 g (1,7 oz = 4 tablespoons) of all-purpose flour
grated nutmeg
200 g (7 oz = 1 cup) of grated Parmigiano

Steps:

  • First cut the carrot, celery and onion in very tiny pieces and set aside. Then cut the pancetta as finely as possible with a sharp knife or a food processor. Now place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
  • Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef.
  • Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
  • Finally add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.
  • In a saucepan, melt the butter over low heat then add the flour - using a flour sieve - while mixing QUICKLY with a whisk. Cook for 30 sec/1 min stirring, so the flour becomes tastier and absorb the butter fats. The mixture of butter and flour is called roux and it should be a nice golden color. Now set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.
  • Pour the milk slowly over the roux, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured over the roux sauce, put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). The sauce is ready when it sticks to the back of a wooden spoon. Finally, add a pinch of fine salt and grated nutmeg to taste.
  • Spread on the bottom of a baking dish two tablespoons of bechamel. Then put lasagna noodles over it, trying to cover the entire bottom of the pan. If one lasagna is not enough for you, use another one, whole or in half, depending on the size of the lasagna. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.
  • With the help of a tablespoon, cover the entire surface of the lasagna. In the end, sprinkle two tablespoons of grated Parmigiano. Repeat these steps for at least five layers (lasagna - bolognese sauce - bèchamel - parmigiano -repeat), in any case up to fill your baking dish.
  • Finish by covering the last layer with plenty of Parmigiano cheese, that cooking make a crispy crust. Bake at 190° (380 F) for about 30 minutes.Let cool Lasagna Bolognese out of the oven for 10 minutes before serving.

Nutrition Facts : ServingSize 1 portion/250 g, Calories 325 calories

SUSAN'S DELICIOUS LASAGNA BOLOGNESE



Susan's Delicious Lasagna Bolognese image

This is an authentic tasting "ragu" sauce that is super rich and super flavorful. The bolognese portion of this recipe can be served over any thick pasta, as well as, be the primary component of this lasagna. I happen to LOVE this lasagna and have been tweaking it for years. I'm not a fan of ricotta cheese based lasagna's and as you'll see from this recipe...this is coupled with a beschemel type sauce rather than ricotta or cottage cheese. You can spice this one up further (I sure do!) with crushed red peppers in your sauce. You can also tone it down with mild italian sausage or turkey italian sausage. The Bolognese sauce can be made up to 3 days in advance and warmed up to make for the lasagna. This lasagna is also best baked right after assembling or the pasta will absorb the sauces and dry out. Enjoy!!

Provided by RedVinoGirl

Categories     < 4 Hours

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 20

2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, finely chopped
3 links hot Italian sausage or 3 links hot Italian turkey sausage
1 lb lean ground beef
4 ounces ground lean pork (can be omitted to use all ground beef)
1/2 cup dry white wine
28 ounces crushed plum tomatoes
3 -4 cups beef stock
1/4 cup heavy cream (or 1/2 & 1/2)
12 no-boil lasagna noodles
3/4 cup fresh parmesan cheese
1/4 cup butter
1/2 cup all-purpose flour
3 3/4 cups milk, heated
salt
pepper

Steps:

  • First make the Bolognese Sauce:.
  • Brown and drain grease from the ground beef, ground pork and sausage in a large saute pan. Break up all lumps with spoon.
  • Add in 2 T butter and 1 T olive oil and saute the onions, garlic, carrots and celery until softened. Add salt and pepper to taste.
  • Add the wine and stir and then simmer for 5 minutes, or until reduced.
  • Add the tomatoes and 1 cup of beef stock and bring to a boil. Stir the sauce well, then lower heat and half cover pan with lid and simmer gently for 2 hours. Stir occasionally during this time and add more stock as it becomes absorbed.
  • Pour the cream into the sauce, stir well to mix, then simmer without lid for 30 minutes, stirring frequently.
  • AT THIS STAGE -- YOU CAN SERVE THIS OVER THICK PASTA. FOR LASAGNA BOLOGNESE -- CONTINUE WITH RECIPE.
  • Preheat oven to 375. If the bolognese sauce is cold, reheat it. Stir in enough stock to make it runny, if necessary.
  • Make the white sauce by melting 1/4 cup butter in a medium saucepan. Add the flour and cook, stirring for 1-2 minutes. Add the hot milk a little at a time, whisking vigorously after each addition. Bring to a boil and cook, stirring until the sauce is smooth and thick. Add salt and pepper to taste, whisk well, then remove from heat.
  • Spread 1/3 of Bolognese sauce over the bottom of a 9x13 baking dish.
  • Cover the Bolognese sauce in the base of the dish with 1/4 white sauce, followed by 4 sheets of lasagna. Repeat the layers twice more, then cover the top layer of lasagna with the remaining white sauce and sprinkle the grated Parmesan over the top.
  • Bake for 40-45 minutes or until the pasta feels tender when pierced with a fork. Let stand for 20 minutes before serving.

Nutrition Facts : Calories 758.7, Fat 50.3, SaturatedFat 24.2, Cholesterol 162.8, Sodium 1505.4, Carbohydrate 32.7, Fiber 3.9, Sugar 2.7, Protein 41.6

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