Lasagna
Serves 1
Directions
- 1Prepare the sofrito by brunoising carrots, onions, and celery. Prepare garlic and parmesan rind.
- 2Brown beef and pork mince in batches in a Dutch oven with olive oil over high heat, seasoning with salt. Set browned meat aside.
- 3Sweat carrots in the same pot with a little olive oil and salt for a few minutes, then add onions and sweat for 2 minutes, followed by celery and garlic.
- 4Return meat to the pot, add red wine, and reduce for 5 to 6 minutes.
- 5Add tomato passata and parmesan rind, then simmer slowly for at least 2 hours.
- 6Blanch spinach, drain, cool in ice water, squeeze dry, and blend until smooth.
- 7Create a well with flour, add egg and spinach mixture plus olive oil. Knead until smooth and rest in fridge.
- 8Roll out pasta dough into sheets.
- 9Boil pasta sheets in salted water for 45 seconds, then shock in ice water.
- 10Finish ragu by removing parmesan rind, tasting for salt, and stirring in 100ml milk. Cool down.
- 11Melt butter, whisk in flour to make a white roux, gradually add milk while whisking until thick and smooth. Season with salt and nutmeg.
- 12Assemble the lasagna in five layers, alternating pasta, ragu, bechamel, mozzarella, and parmesan.
- 13Top with tomato passata, bake covered with foil at 180C for 35 to 40 minutes.
- 14Remove foil, add basil leaves, parmesan, and mozzarella. Bake until golden brown.
Ingredients
- carrot, brunoise
- onion, brunoise
- celery, brunoise
- 4 clove garlic
- 1 parmesan rind
- 500 g beef mince
- 500 g pork mince
- 2 tbsp olive oil
- salt
- cup red wine
- bottle tomato passata
- water
- 100 ml milk
- spinach, blanched
- 3 whole egg
- 320 g tipo 00 flour
- 1 tbsp olive oil
- g butter
- g flour
- ml milk
- nutmeg
- mozzarella
- parmesan, grated
- basil leaves
Equipment
Dutch ovenblenderpasta machinepotscraper
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