Lasagne alla Bolognese

180 mins
Serves 1
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Directions

  1. 1Start browning the meat (beef flank, diaphragm, and pork belly) little by little, making space for each batch to ensure good browning.
  2. 2Start browning the meat (beef flank, diaphragm, and pork belly) little by little, making space for each batch to ensure good browning.
  3. 3Start browning the meat (beef flank, diaphragm, and pork belly) little by little, making space for each batch to ensure good browning.
  4. 4Add the soffritto (onion, celery, and carrot) after the meat has browned to absorb the meat's flavors.
  5. 5Add the soffritto (onion, celery, and carrot) after the meat has browned to absorb the meat's flavors.
  6. 6Add the soffritto (onion, celery, and carrot) after the meat has browned to absorb the meat's flavors.
  7. 7Raise the heat again and add the rest of the meat.
  8. 8Raise the heat again and add the rest of the meat.
  9. 9Raise the heat again and add the rest of the meat.
  10. 10Deglaze with a glass of Barbera wine and add two spoonfuls of triple tomato concentrate.
  11. 11Deglaze with a glass of Barbera wine and add two spoonfuls of triple tomato concentrate.
  12. 12Deglaze with a glass of Barbera wine and add two spoonfuls of triple tomato concentrate.
  13. 13Add a drop of tomato passata and a piece of Parmesan crust.
  14. 14Add a drop of tomato passata and a piece of Parmesan crust.
  15. 15Add a drop of tomato passata and a piece of Parmesan crust.
  16. 16Let the ragù cook for 3 hours.
  17. 17Let the ragù cook for 3 hours.
  18. 18Let the ragù cook for 3 hours.
  19. 19Adjust the salt gradually.
  20. 20Adjust the salt gradually.
  21. 21Adjust the salt gradually.
  22. 22Add a dash of milk at the end, as Bolognese grandmothers do.
  23. 23Add a dash of milk at the end, as Bolognese grandmothers do.
  24. 24Add a dash of milk at the end, as Bolognese grandmothers do.
  25. 25Prepare a simple béchamel by melting butter and adding flour off the heat.
  26. 26Prepare a simple béchamel by melting butter and adding flour off the heat.
  27. 27Prepare a simple béchamel by melting butter and adding flour off the heat.
  28. 28Combine the hot roux with cold milk all at once.
  29. 29Combine the hot roux with cold milk all at once.
  30. 30Combine the hot roux with cold milk all at once.
  31. 31Season the béchamel with salt and freshly grated nutmeg.
  32. 32Season the béchamel with salt and freshly grated nutmeg.
  33. 33Season the béchamel with salt and freshly grated nutmeg.
  34. 34Assemble the lasagna: start with a thin layer of ragù to prevent sticking.
  35. 35Assemble the lasagna: start with a thin layer of ragù to prevent sticking.
  36. 36Assemble the lasagna: start with a thin layer of ragù to prevent sticking.
  37. 37Layer with green spinach pasta, ragù, béchamel, and plenty of 30-month Parmigiano cheese (no mozzarella or other cheeses).
  38. 38Layer with green spinach pasta, ragù, béchamel, and plenty of 30-month Parmigiano cheese (no mozzarella or other cheeses).
  39. 39Layer with green spinach pasta, ragù, béchamel, and plenty of 30-month Parmigiano cheese (no mozzarella or other cheeses).
  40. 40Repeat for 5, 6, or even 7 layers.
  41. 41Repeat for 5, 6, or even 7 layers.
  42. 42Repeat for 5, 6, or even 7 layers.
  43. 43For the last layer, use only a thin veil of ragù, then lots of Parmigiano and lots of béchamel.
  44. 44For the last layer, use only a thin veil of ragù, then lots of Parmigiano and lots of béchamel.
  45. 45For the last layer, use only a thin veil of ragù, then lots of Parmigiano and lots of béchamel.
  46. 46Bake in the oven.
  47. 47Bake in the oven.
  48. 48Bake in the oven.

Ingredients

  • cipolla
  • cipolla
  • cipolla
  • sedano
  • sedano
  • sedano
  • carota
  • carota
  • carota
  • cartella di manzo
  • cartella di manzo
  • cartella di manzo
  • pancetta di maiale
  • pancetta di maiale
  • pancetta di maiale
  • diaframma di manzo
  • diaframma di manzo
  • diaframma di manzo
  • 1 calice barbera
  • 1 calice barbera
  • 1 calice barbera
  • 2 cucchiai triplo concentrato di pomodoro
  • 2 cucchiai triplo concentrato di pomodoro
  • 2 cucchiai triplo concentrato di pomodoro
  • 1 goccia passata di pomodoro
  • 1 goccia passata di pomodoro
  • 1 goccia passata di pomodoro
  • crosta di parmigiano
  • crosta di parmigiano
  • crosta di parmigiano
  • sale
  • sale
  • sale
  • 1 goccio latte
  • 1 goccio latte
  • 1 goccio latte
  • sfoglia verde con gli spinaci
  • sfoglia verde con gli spinaci
  • sfoglia verde con gli spinaci
  • burro
  • burro
  • burro
  • farina
  • farina
  • farina
  • noce moscata grattugiata fresca
  • noce moscata grattugiata fresca
  • noce moscata grattugiata fresca
  • Parmigiano 30 mesi
  • Parmigiano 30 mesi
  • Parmigiano 30 mesi

Equipment

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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.