Lasagna Bolognese
Directions
- 1Finely chop the carrot, celery, onion and cut the pancetta into small cubes.
- 2Heat the olive oil in a large pot and add the vegetables and pancetta, saute until the vegetables have softened but are not browned (5-10 minutes).
- 3Then add the beef and cook until browned.
- 4Add tomato paste, cook over high heat for 2 minutes.
- 5Add crushed tomatoes (I used motti), simmer for about 3 minutes.
- 6Add white or red wine and simmer for 1 hours over low heat.
- 7Then add beef broth and simmer for 30 minutes over low heat.
- 8Add salt and pepper to your taste, simmer the sauce uncovered for another 30 minutes.
- 9Melt butter in a saucepan, add flour and whisk until smooth.
- 10Gradually add milk, whisking constantly until thickened.
- 11Season with salt, pepper, and nutmeg.
- 12Spread a thin layer of béchamel sauce in the baking dish.
- 13Layer lasagna noodles, bolognese sauce, béchamel, and parmesan cheese.
- 14Repeat layers.
- 15Top with remaining béchamel and parmesan.
- 16Bake at 380 F (190C) covered for 30 minutes, uncover and bake for 15 minutes.
- 17Let it rest for 15-20 minutes before serving.
Ingredients
- 200 gr Pancetta
- 500 gr Ground beef
- 2 pcs Onions
- 2 pcs Carrots
- 2 stalks celery
- 150 ml Red wine
- 4 tbsp extra-virgin olive oil
- 2 tbsp tomato paste
- 100 ml Beef broth
- 250 gr Tomatoes MOTTI
- 0 Salt
- 0 pepper
- 500 ml milk
- 50 g unsalted butter
- 50 g all-purpose flour
- 0.25 teaspoon fine salt
- 0 freshly grated nutmeg
- 0 Parmigiano reggiano cheese
- 0 Freshly ground pepper
- 0 lasagna noodles
Equipment
large potwooden spoonsmall saucepanwhisk15x24 ceramic baking dish