Lasagne Emiliane
Directions
- 1Prepare the ragù by finely chopping carrots, celery, and onions, then grinding them.
- 2Grind the beef and mix in pork sausage.
- 3Sauté the vegetables in olive oil until softened.
- 4Add the ground meat and sausage to the pot and brown it.
- 5Add red wine and let it evaporate.
- 6Add tomato paste, water, salt, and simmer.
- 7Prepare the pasta dough using 300g of 00 flour, 3 eggs, and a pinch of salt.
- 8Roll out the pasta thinly using a pasta machine and cut it into sheets.
- 9Blanch the pasta in boiling water for 30 seconds - 1 minute.
- 10Prepare the béchamel sauce by melting 70g of butter in a saucepan and slowly whisking in 70g of 00 flour.
- 11Gradually add 1l of hot milk and whisk constantly until thickened. Season with salt and nutmeg.
- 12Assemble 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.
- 13Bake 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
- 3 uova eggs
- 1 pinch sale salt
- 500 g carne bovina beef
- 200 g salsiccia pork sausage
- 400 g passata pomodoro tomato paste
- 100 g acqua water
- 0.5 bicchiere vino rosso red wine
- 3 carote carrots
- 2 cipolle onions
- 1 sedano celery
- 1 pinch olio EVO EVO oil
- 1 pinch sale salt
- 1 l latte intero whole milk
- 70 g farina 00 flour
- 70 g burro butter
- 1 pinch sale salt
- 1 pinch noce moscata nutmeg
- 1 pinch parmigiano 24 mesi
- 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