Lasagne Emiliane
Directions
- 1Prepare the ragù: finely chop carrots, celery, and onions. Then, grind them using a meat grinder.
- 2Add the chopped vegetables to a pan with oil and sauté.
- 3Once the vegetables are cooked, add the meat (beef and sausage) and let it brown.
- 4Add red wine and let it evaporate.
- 5Add tomato paste and water.
- 6Add salt and let it simmer.
- 7Prepare the pasta: Mix 10 eggs with 1 kg of flour and a pinch of salt.
- 8Knead the dough until it becomes smooth and elastic.
- 9Roll out the pasta thinly using a pasta machine.
- 10Boil the pasta sheets for about half a minute to remove excess gluten and to avoid sticking.
- 11Prepare the béchamel: Melt the butter in a saucepan, add flour, and cook slightly.
- 12Add hot milk and whisk until it thickens.
- 13Add nutmeg and salt.
- 14Assemble the lasagna: Layer béchamel, ragù, and pasta sheets in a baking dish.
- 15Repeat the layers, finishing with béchamel and parmesan cheese.
- 16Bake at 160-170°C for about 40 minutes or more, possibly covered with a cloth.
Ingredients
- 300 g farina 00 flour
- 3 uova eggs
- 0 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
- 0 olio EVO EVO oil
- 0 sale salt
- 1 l latte intero whole milk
- 70 g farina 00 flour
- 70 g burro butter
- 0 sale salt
- 0 noce moscata nutmeg
- 0 Parmigiano 24 mesi
- 0 burro butter
Equipment
meat grinderpasta maker
Tips
- The pasta should be very thin.
- The ragù should cook slowly for almost 3-4 hours.
- The béchamel should cook to avoid a floury taste.
- The lasagna should cook at 160-170°C for 40 minutes or more, possibly covered with a cloth.
- The layers must be distributed not only in the center but also around, to ensure an even taste and consistency.
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