Ingredients for Ragù
- 300 g coarse ground beef
- 150 g pork belly
- 50 g carrot
- 50 g of celery
- 50 g onion
- 300 g of tomato sauce or peeled tomatoes
- half a glass of dry white wine
- half a glass of whole milk
- olive oil or butter
Ingredients for Lasagne
- 400 g white flour
- 2 eggs
- 250 g spinach
Ingredients for white sauce
- 100 g flour 00
- 100 g butter
- one liter of whole fresh milk
- fine salt
For the recipe of Bolognese lasagna, start with the preparation of the ragù.
To prepare the Bolognese sauce, first cut into cubes and then chop the pancetta and fry it in a pan. Combine three tablespoons of oil or 50 grams of butter, celery, carrot and onion and sauté gently. Then add the minced meat and brown. Blend with the wine and stir until it has evaporated. Add the puree, cover and simmer slowly for about two hours, adding broth if necessary. Towards the end add the milk to dampen the tomato's acidity and season with salt and pepper.
To prepare the dough, mix the flour, the eggs and the boiled and sieved spinach, create thin strips and cut them into large squares that will then be boiled and dried on a cloth. In the meantime prepare the béchamel: melt the butter in a saucepan over low heat, add the sifted flour and mix everything with the whisk. Cook the roux until it is golden and then add the milk, salt and nutmeg.
Then butter a baking dish and place the sheets, season with a layer of sauce, one of béchamel and a sprinkling of grated cheese. Then one more of sauce, one of béchamel and so on until the ingredients are exhausted. Cover the last layer with béchamel and butter and cook in the oven at 160 ° for about thirty minutes. When the surface is golden, the lasagne can be taken out and served.
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