Lasagna Bolognese

LASAGNA BOLOGNESE

Serves 6   time: 30 min. oven dish

INGREDIENTS 

RAGÚ BOLOGNESE:

• A half of onion, sliced
• 1 carrot, finely chopped
• 1 stick of celery, finely chopped
• 30 g butter
• 200 g beef, finely chopped or minced
• 150 g pork, finely chopped or minced
• 100 g chicken liver
• 1 glass of tomato puree
• salt, pepper

GREEN PASTA SHEETS:

• 400 gr white flour
• 2 eggs
• 250 g spinach, cooked, squeezed, well drained and chopped finely
• BECHAMEL SAUCE:
• 500 ml milk
• 2 tbsp flour
• small piece of butter
• nutmeg
• salt
• Parmigiano-Reggiano, grated

1 Melt the butter in a large skillet or sauté pan, add finely chopped vegetables and sauté for a couple of minutes. Add meat and chicken liver, sauté for a couple of minutes, and then add tomato puree, salt, and pepper. Cook until done for about 40 minutes.

2 Prepare the pasta sheets by combining flour, eggs, and spinach and by using a fork beat together all the ingredients. Start kneading the dough with hands until elastic and a bit sticky, roll the dough out and cut into large sheets. Allow the sheets to rest. Cook the pasta sheets for a couple of minutes in slightly-salted water. When done, remove from the water using a slotted spoon, and them on a towel to drain.

3 Prepare the béchamel sauce by melting the butter, adding the flour and sautéing for a couple of minutes. Then add milk and whisk it well, and cook for a minute until you have smooth, thick white sauce. Finish by seasoning the sauce with salt and nutmeg. Set aside.

4 Prepare the bakeware/dish: drizzle some melted butter, add a layer of ragù and a layer of grated cheese. Continue with a layer of pasta sheets, and then with another layer of ragù, add another layer of béchamel sauce and a layer of grated cheese. Continue until you get to the top. Finish off with a layer of béchamel sauce and add few dices of butter.

5 Place in the preheated oven and bake at a medium temperature (160°C) for approximately 30 minutes or until the top is golden brown.

Source: Taste Atlas