Lasagna Bolognese
ID: 02e0c3d1...
An authentic, slow-cooked Italian Lasagna Bolognese made completely from scratch. It features layers of rich beef and pork ragu, creamy homemade bechamel sauce, and fresh hand-rolled pasta sheets, baked to a perfect golden-brown finish.
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🍳 烹飪流程
Soffritto and cook the minced pancetta, then combine with browned beef and pork. → Deglaze with white wine, add tomato paste, milk, herbs, and slow-simmer the ragu for at least 4 hours. → Make a classic bechamel sauce enriched with Parmigiano Reggiano and nutmeg. → Knead a fresh egg pasta dough, roll it thin, cut into sheets, and parboil for 30 seconds. → Layer the pasta, ragu, bechamel, and cheese in a baking dish, then bake at 365°F (185°C) for 30 minutes.
烹飪步驟
簡短烹飪順序
Soffritto and cook the minced pancetta, then combine with browned beef and pork. → Deglaze with white wine, add tomato paste, milk, herbs, and slow-simmer the ragu for at least 4 hours. → Make a classic bechamel sauce enriched with Parmigiano Reggiano and nutmeg. → Knead a fresh egg pasta dough, roll it thin, cut into sheets, and parboil for 30 seconds. → Layer the pasta, ragu, bechamel, and cheese in a baking dish, then bake at 365°F (185°C) for 30 minutes.
開場介紹
An authentic, slow-cooked Italian Lasagna Bolognese made completely from scratch. It features layers of rich beef and pork ragu, creamy homemade bechamel sauce, and fresh hand-rolled pasta sheets, baked to a perfect golden-brown finish.
步驟 1
Pour 1.5 liters of whole milk into a pot, bring it to a boil, then turn off the heat and let it cool down for 15 minutes. Scrape off and discard the skin/cream layer that forms on top.
步驟 2
Prepare the soffritto by finely dicing the onion, celery stalks, and peeled carrots.
步驟 3
Slice the pancetta and chop it into a very fine mince.
步驟 4
Render the minced pancetta in a large pan over medium heat, then add the diced soffritto vegetables and saute until softened.
步驟 5
In a separate pan with a splash of olive oil, brown the ground beef and ground pork for about 10 minutes over high heat.
材料清單
重要提醒
Simmering the ragu for at least 4 hours is essential to break down the collagen in the meat and achieve a rich flavor.
Adding milk in stages to the ragu helps tenderize the meats and neutralizes the harsh acidity of the tomato paste.
Be sure to place plastic wrap directly touching the surface of the hot bechamel to prevent a tough skin from forming as it cools.
Boil the fresh pasta sheets in batches to avoid them sticking together, and dry them flat on clean kitchen towels.
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