(for a 20x30 cm dish)
- Lasagne with egg leaves 21
For the Bolognese sauce
- 250g Minced pork meat (very fatty)
- 500g Beef minced meat
- 250g Tomato sauce
- 50g Carrots
- 50g Onions
- 50g Celery
- 40ml Whole milk
- 1 spoon Extra virgin olive oil
- 250ml beef stock
- Fine salt
- Black Pepper
For the Béchamel
- 1L Fresh whole milk
- 100g Butter
- 100g Flour 00
- Grated Nutmeg
- 1 pinch Salt
- To prepare the Bolognese lasagna, start by finely chopping the celery, peeling the carrots and cleaning the onions to obtain a finely chopped portion of 50g for each ingredient.
- Heat the oil in a pan and add the chopped vegetables, stew for about ten minutes on low heat while stirring occasionally. After this time the sauté must be withered and the bottom of the pan dry. Add the coarsely minced beef and the minced pork (you can use also fresh pancetta, the belly part).
- Let the meat become slightly brown, this will take you about ten minutes, so stir to seal well. Initially, all the juices will come out, but once they have dried you can blend with the 250ml of beef stock. As soon as the stock has evaporated and the bottom will be completely dry, add the tomato sauce. Then add only 1 of the 3 litres of water.
- Add a pinch of salt, stir and cook over medium-low heat for an hour. After the first hour, you can add the second litre of water, stir and continue cooking for another hour. At the end of the second hour of cooking, pour the last litre of water and continue to cook on a gentle flame for another hour. In this way, the meat sauce will cook for at least 3 hours with 3 litres of water added at the indicated times. At the end of cooking, the result must be dense (not too dry for this type of oven preparation). Season with salt and pepper, turn off the heat and add the milk, stir and keep aside the sauce.
- Now take care of the preparation of the bechamel: Take a saucepan and heat the milk. Meanwhile, in another pan melt the butter into small pieces over low heat and, when it is melted, remove from the heat and add the sifted flour. Stir energetically with the whisk to obtain a mixture without lumps. Then put the saucepan back on the stove, to lightly brown it.
- When the milk is hot, flavour it with grated nutmeg and a pinch of salt. At this point, you can add it to the mixture of butter and flour. Mix the ingredients vigorously with a hand whisk and let them thicken over a gentle heat: the mixture must be homogeneous and without lumps. Cook the béchamel for about 5-6 minutes over a gentle heat, until it is creamy.
- Then go to the composition of lasagna: take a baking pan or a rectangular oven dish with a size of 30x20 cm. Spread a bit of béchamel on the pan evenly over the entire surface, then lay the green lasagna with spinach and pour again a thin layer of béchamel and one of ragù.
- Add grated Parmesan taking care to cover the whole surface of the pan. Then create another layer of green lasagne, (if you prefer also arranged in the opposite direction compared to the first layer so that they are crossed). Then proceed by creating a new layer of béchamel. Take care to distribute it on the whole surface of the pan. Add also the sauce and continue in this way for all the layers alternating with green sheets, béchamel sauce, meat sauce and Parmesan.
- Finish with the ragù layer and a sprinkling of plenty of grated Parmigiano. Once finished preparing the pan, bake in a preheated oven at 200 ° for about 25 minutes (or in a 180 ° ventilated oven for 15 minutes): the lasagna will be ready when you see a light golden crust on the surface. Remove from the oven and let it cool before putting it on the table and enjoy your Bolognese lasagne!