ingredients
Quantity for 4 people:
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For the ragú:
1 large onion
2 cloves of garlic
2 carrots
2 tablespoons olive oil
100 g pancetta
400 g ground beef
2 tablespoons tomato paste
150 ml red wine
400 g canned tomatoes (San Marzano *)
100 ml whole milk
Salt & pepper to taste
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For the bechamel:
1 small onion
600 ml milk (partially skimmed)
1 stalk of fresh parsley
1 pinch of freshly grated nutmeg
6 black peppercorns
40 g butter
50 g flour
35 g Parmesan
salt & pepper
For layering and gratinating:
300 g lasagne sheets
35 g parmesan
some olive oil
Preparation time: 30 minutes
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Cooking time: 90 minutes
Lasagne Alla Bolognese
The secret of our best lasagna is its simplicity: it consists of layers of a classic Bolognese sauce, which alternates with extra-wide ribbon noodles and a creamy bechamel sauce.
Source: WELT / Photo: Annabell Sievert
preparation
1. Preheat the oven to 200 ° C fan oven.
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2. Chop the garlic, dice the onion and carrots.
Cut the pancetta into small cubes.
Heat the olive oil in a large pan, add the pancetta and skip the fat.
Fry the vegetables in the drained fat for about ten minutes over medium heat.
3. Push the vegetables to the edge of the pan, add the minced meat and brown for about ten minutes.
Fold in tomato paste, fry briefly and deglaze with red wine.
Add canned tomatoes and whole milk and simmer over low heat without a lid for twenty minutes.
Add a little water if necessary.
Season to taste with salt and pepper.
4. For the bechamel sauce, first put milk in a saucepan.
Add chopped onion, chopped parsley, a pinch of grated nutmeg and peppercorns and bring to a simmer gently.
Then strain.
5. Melt forty grams of butter in another saucepan over low heat and whisk with flour.
Add the strained milk, bring to the boil and simmer for a few minutes.
Grate in half of the parmesan, mix and season with salt and pepper.
6. Now it's time to layer the lasagna: Cover the bottom of a baking dish with the Bolognese sauce, place the lasagne sheets on top, cover with béchamel and repeat the process twice.
Finally rub the rest of the parmesan on top, drizzle with a little olive oil and bake in the oven for 45–50 minutes.
This recipe was first published on December 3rd, 2018.
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