Authentic Italian Beef Lasagna
ID: 1d58517f...
An ultimate Italian beef lasagna made with a combination of veal and pork mince, slow-cooked in a rich tomato sauce, layered with fresh egg pasta sheets, a trio of cheeses (provolone, buffalo mozzarella, pecorino), and a touch of creamy béchamel sauce.
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🍳 Cooking Flow
Prepare the soffritto (carrot, celery, onion) and cook with the pork and veal mince, red wine, and slow-cook in tomato passata for 2 hours. → Make the béchamel sauce by whisking melted butter, flour, and milk together on low heat until creamy, then season with nutmeg and salt. → Layer the baking dish starting with meat sauce, followed by fresh pasta sheets, a blend of pecorino, provolone, buffalo mozzarella, and béchamel. → Cover the final top pasta layer with plain tomato passata, seal with foil, and bake at 180°C (350°F) for 20 minutes. → Uncover the lasagna, sprinkle generously with grated pecorino cheese, bake for another 10 minutes, then let it rest before slicing.
Cooking Steps
Brief Cooking Order
Prepare the soffritto (carrot, celery, onion) and cook with the pork and veal mince, red wine, and slow-cook in tomato passata for 2 hours. → Make the béchamel sauce by whisking melted butter, flour, and milk together on low heat until creamy, then season with nutmeg and salt. → Layer the baking dish starting with meat sauce, followed by fresh pasta sheets, a blend of pecorino, provolone, buffalo mozzarella, and béchamel. → Cover the final top pasta layer with plain tomato passata, seal with foil, and bake at 180°C (350°F) for 20 minutes. → Uncover the lasagna, sprinkle generously with grated pecorino cheese, bake for another 10 minutes, then let it rest before slicing.
Introduction
An ultimate Italian beef lasagna made with a combination of veal and pork mince, slow-cooked in a rich tomato sauce, layered with fresh egg pasta sheets, a trio of cheeses (provolone, buffalo mozzarella, pecorino), and a touch of creamy béchamel sauce.
Step 1
Heat a generous amount of extra virgin olive oil in a large pot. Add the carrots, celery, and onions, then cook for 5 to 10 minutes until golden and soft.
Step 2
Add the veal and pork mince to the pot. Cook and break up the meat continuously with a wooden spoon until it turns gray, ensuring there are no large chunks.
Step 3
Pour in one glass of red wine, stir, and simmer for about 5 minutes until the alcohol evaporates and the flavours infuse.
Step 4
Pour in 1.5 bottles of tomato passata (reserve 0.5 bottle for the top layer later). Season with salt and pepper, stir well, cover the pot with a lid, and cook on medium-low heat for 1 hour.
Step 5
To make the béchamel, melt butter in a small pot over low heat. Whisk in the flour and cook for a minute. Slowly pour in the milk a little at a time while continuously whisking to prevent lumps. Cook until thickened, then turn off the heat and whisk in salt and a pinch of nutmeg.
Ingredients List
Important Notes
Avoid using cheap shredded mozzarella or store-bought pre-packaged dry lasagna sheets; fresh high-quality ingredients like fresh buffalo mozzarella, provolone, and fresh egg pasta sheets make a massive difference.
Reserve plain tomato passata for the very top layer during assembly instead of meat sauce and cheese. This prevents the top cheese from sticking to the foil during the initial bake.
Only add the top layer of pecorino cheese after the first 20 minutes of covered baking to get a perfectly melted and beautifully browned crust.
Letting the lasagna rest and cool down slightly before cutting is essential, otherwise, the layers will fall apart when served hot.
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