Lasagne Emiliane

9 mins
Serves 1
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Directions

  1. 1Prepare the ragù by finely chopping carrots, celery, and onions, then grinding them.
  2. 2Prepare the ragù by finely chopping carrots, celery, and onions, then grinding them.
  3. 3Prepare the ragù by finely chopping carrots, celery, and onions, then grinding them.
  4. 4Grind the beef and mix in pork sausage.
  5. 5Grind the beef and mix in pork sausage.
  6. 6Grind the beef and mix in pork sausage.
  7. 7Sauté the vegetables in olive oil until softened.
  8. 8Sauté the vegetables in olive oil until softened.
  9. 9Sauté the vegetables in olive oil until softened.
  10. 10Add the ground meat and sausage to the pot and brown it.
  11. 11Add the ground meat and sausage to the pot and brown it.
  12. 12Add the ground meat and sausage to the pot and brown it.
  13. 13Add red wine and let it evaporate.
  14. 14Add red wine and let it evaporate.
  15. 15Add red wine and let it evaporate.
  16. 16Add tomato paste, water, salt, and simmer.
  17. 17Add tomato paste, water, salt, and simmer.
  18. 18Add tomato paste, water, salt, and simmer.
  19. 19Prepare the pasta dough using 300g of 00 flour, 3 eggs, and a pinch of salt.
  20. 20Prepare the pasta dough using 300g of 00 flour, 3 eggs, and a pinch of salt.
  21. 21Prepare the pasta dough using 300g of 00 flour, 3 eggs, and a pinch of salt.
  22. 22Roll out the pasta thinly using a pasta machine and cut it into sheets.
  23. 23Roll out the pasta thinly using a pasta machine and cut it into sheets.
  24. 24Roll out the pasta thinly using a pasta machine and cut it into sheets.
  25. 25Blanch the pasta in boiling water for 30 seconds - 1 minute.
  26. 26Blanch the pasta in boiling water for 30 seconds - 1 minute.
  27. 27Blanch the pasta in boiling water for 30 seconds - 1 minute.
  28. 28Prepare the béchamel sauce by melting 70g of butter in a saucepan and slowly whisking in 70g of 00 flour.
  29. 29Prepare the béchamel sauce by melting 70g of butter in a saucepan and slowly whisking in 70g of 00 flour.
  30. 30Prepare the béchamel sauce by melting 70g of butter in a saucepan and slowly whisking in 70g of 00 flour.
  31. 31Gradually add 1l of hot milk and whisk constantly until thickened. Season with salt and nutmeg.
  32. 32Gradually add 1l of hot milk and whisk constantly until thickened. Season with salt and nutmeg.
  33. 33Gradually add 1l of hot milk and whisk constantly until thickened. Season with salt and nutmeg.
  34. 34Assemble the lasagna in a baking dish: Start with a layer of béchamel, then ragù, pasta sheets, and parmesan cheese. Repeat layers and finish with béchamel, ragù, and parmesan cheese.
  35. 35Assemble the lasagna in a baking dish: Start with a layer of béchamel, then ragù, pasta sheets, and parmesan cheese. Repeat layers and finish with béchamel, ragù, and parmesan cheese.
  36. 36Assemble the lasagna in a baking dish: Start with a layer of béchamel, then ragù, pasta sheets, and parmesan cheese. Repeat layers and finish with béchamel, ragù, and parmesan cheese.
  37. 37Bake at 160-170°C for 40 minutes or longer, until cooked through. Let it rest, covered, for 5-10 minutes before serving.
  38. 38Bake at 160-170°C for 40 minutes or longer, until cooked through. Let it rest, covered, for 5-10 minutes before serving.
  39. 39Bake at 160-170°C for 40 minutes or longer, until cooked through. Let it rest, covered, for 5-10 minutes before serving.

Ingredients

  • 300 g farina 00 flour
  • 300 g farina 00 flour
  • 300 g farina 00 flour
  • 3 uova eggs
  • 3 uova eggs
  • 3 uova eggs
  • 1 pinch sale salt
  • 1 pinch sale salt
  • 1 pinch sale salt
  • 500 g carne bovina beef
  • 500 g carne bovina beef
  • 500 g carne bovina beef
  • 200 g salsiccia pork sausage
  • 200 g salsiccia pork sausage
  • 200 g salsiccia pork sausage
  • 400 g passata pomodoro tomato paste
  • 400 g passata pomodoro tomato paste
  • 400 g passata pomodoro tomato paste
  • 100 g acqua water
  • 100 g acqua water
  • 100 g acqua water
  • 0.5 bicchiere vino rosso red wine
  • 0.5 bicchiere vino rosso red wine
  • 0.5 bicchiere vino rosso red wine
  • 3 carote carrots
  • 3 carote carrots
  • 3 carote carrots
  • 2 cipolle onions
  • 2 cipolle onions
  • 2 cipolle onions
  • 1 sedano celery
  • 1 sedano celery
  • 1 sedano celery
  • 1 pinch olio EVO EVO oil
  • 1 pinch olio EVO EVO oil
  • 1 pinch olio EVO EVO oil
  • 1 pinch sale salt
  • 1 pinch sale salt
  • 1 pinch sale salt
  • 1 l latte intero whole milk
  • 1 l latte intero whole milk
  • 1 l latte intero whole milk
  • 70 g farina 00 flour
  • 70 g farina 00 flour
  • 70 g farina 00 flour
  • 70 g burro butter
  • 70 g burro butter
  • 70 g burro butter
  • 1 pinch sale salt
  • 1 pinch sale salt
  • 1 pinch sale salt
  • 1 pinch noce moscata nutmeg
  • 1 pinch noce moscata nutmeg
  • 1 pinch noce moscata nutmeg
  • 1 pinch parmigiano 24 mesi
  • 1 pinch parmigiano 24 mesi
  • 1 pinch parmigiano 24 mesi
  • 1 pinch burro butter
  • 1 pinch burro butter
  • 1 pinch burro butter

Equipment

meat grinderknifewooden spoonovenpasta maker

Tips

  • Use a mixed meat for the ragù. Use wine from the region for the ragù. Cook the ragù slowly, almost like a stew, for three to four hours. The pasta should be thinly rolled. Blanch the pasta for only 30 seconds to a minute so it doesn't stick and to remove excess gluten. When layering the lasagna, put the béchamel and ragù both in the center and around the edges. Let the lasagna rest for five to ten minutes after it's baked to allow the pasta to absorb the liquids