Lasagne alla Bolognese


You can not claim to know the italian cuisine without ever having tasted a dish of lasagna. The Bolognese Lasagne are a very tasty and amazing italian recipe, a typical dish of food in the Italian region of Emilia Romagna, as its name suggests, the city of Bologna. Basicly it is made with egg pasta, ideally home-made, but you can find them also packaged at the supermarket. This recipe will teach you to prepare them having available the lasagna. A mix that will delight your palate up to bring you into paradise of taste!

Lasagne alla Bolognese
 
Author: 
Recipe type: Main Course
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

The Bolognese Lasagne are a very tasty and amazing italian recipe. You can not claim to know the italian cuisine without ever having tasted a dish of lasagna. Recipe is based on italian egg pasta rectangular, ideally homemade, but you can find them Also packaged at the supermarket. This recipe will teach you to prepare them having available the lasagna. A mix that will delight your palate up to bring you into paradise of taste!
Ingredients
  • 12 lasagnas (rectangular sheets of egg pasta italian)
  • For the stuffing
  • 300 g of minced beef
  • 70 g of grated Parmigiano Reggiano cheese
  • ½ cup of dry white wine
  • 250 g of tomato pulp
  • 1 carrot
  • 1 onion
  • butter
  • oil
  • salt
  • pepper
  • For the béchamel sauce
  • 50 g of butter
  • 50 g flour
  • ½ liter of milk
  • salt
  • pepper

Instructions
  1. In a saucepan, pour three tablespoons of olive oil and add chopped carrot and onion to sauté. Add the minced meat, let it brown, then moisten with the wine and let evaporate. Add salt, add the chopped tomatoes and cook for half an hour. At the end of flavor with a pinch of pepper.
  2. Make the béchamel sauce: In a saucepan, melt the butter, add the flour, stirring quickly. Dilute the mixture by pouring slowly the warm milk and continue stirring until the béchamel sauce begins to boil. Add salt, reduce the heat and cook for about twenty minutes. Season with a pinch of pepper.
  3. The lasagna are thin rectangles of italian pasta. Boil the pasta in salted boiling water and lay them on a kitchen towel.
  4. In a buttered casserole dish make a layer of lasagne, distributed on the surface a few tablespoons of sauce and bechamel sauce, sprinkle with grated cheese and spread butter. Make another layer of lasagna and sauce, continue until you run out of ingredients. Finish with sauce and meat sauce. Add plenty of Parmigiano Reggiano cheese. Place in an oven at 180 ° for half an hour. Serve hot.

 

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