Directions
- 1Start browning the meat (beef flank, diaphragm, and pork belly) little by little, making space for each batch to ensure good browning.
- 2Add the soffritto (onion, celery, and carrot) after the meat has browned to absorb the meat's flavors.
- 3Raise the heat again and add the rest of the meat.
- 4Deglaze with a glass of Barbera wine and add two spoonfuls of triple tomato concentrate.
- 5Add a drop of tomato passata and a piece of Parmesan crust.
- 6Let the ragù cook for 3 hours.
- 7Adjust the salt gradually.
- 8Add a dash of milk at the end, as Bolognese grandmothers do.
- 9Prepare a simple béchamel by melting butter and adding flour off the heat.
- 10Combine the hot roux with cold milk all at once.
- 11Season the béchamel with salt and freshly grated nutmeg.
- 12Assemble the lasagna: start with a thin layer of ragù to prevent sticking.
- 13Layer with green spinach pasta, ragù, béchamel, and plenty of 30-month Parmigiano cheese (no mozzarella or other cheeses).
- 14Repeat for 5, 6, or even 7 layers.
- 15For the last layer, use only a thin veil of ragù, then lots of Parmigiano and lots of béchamel.
- 16Bake in the oven.
Ingredients
- cipolla
- sedano
- carota
- cartella di manzo
- pancetta di maiale
- diaframma di manzo
- 1 calice barbera
- 2 cucchiai triplo concentrato di pomodoro
- 1 goccia passata di pomodoro
- crosta di parmigiano
- sale
- 1 goccio latte
- sfoglia verde con gli spinaci
- burro
- farina
- noce moscata grattugiata fresca
- Parmigiano 30 mesi
Equipment
forno
Tips
- Do not put all the meat together when browning; add it little by little.
- Add the soffritto after browning the meat so it absorbs the meat's flavors.
- Adjust salt slowly.
- For béchamel, use hot roux and cold milk together.
- Use only Parmigiano 30 mesi, no mozzarella or other cheeses.
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