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Lasagna Bolognese (Italy)

Name: Lasagna Bolognese (Italy)
Total time: 150 min
Yield: serves 6
Ingredients: 1 Onion; 2 cloves Garlic; 2 tbsp Olive oil; 500 g Ground beef; 5 Tomato; 40g Butter; 40g Flour; 500ml Milk; 250g Pasta; 100g Parmesan; 1 pinch Salt; 1 pinch Pepper; 1 pinch Noix de muscade

Preparation time: 2 h 30
Servings: serves 6

Ingredients

serves 6

Onion — to buy1
Garlic — to buy2 cloves
Olive oil — to buy2 tbsp
Ground beef — to buy500 g
Tomato — to buy5
Butter — to buy40g
Flour — to buy40g
Milk — to buy500ml
Pasta — to buy250g
Parmesan — to buy100g
Salt — to buy1 pinch
Pepper — to buy1 pinch
Noix de muscade — to buy1 pinch

Preparation

Cook the onion and garlic in the olive oil for 4-5 minutes over medium heat, until translucent.
Add the ground beef, turn the heat up slightly and brown it for 6-8 minutes, breaking it up well with a wooden spoon, without letting it release too much water.
Add the tomato, salt and pepper, and simmer covered over very low heat for 1 to 1.5 hours, stirring occasionally: the longer and gentler a ragù simmers, the richer and silkier it gets — that's the real Italian technique.
Make the béchamel: melt the butter in a saucepan, add the flour all at once and whisk for 1 minute to cook this roux without colouring it. Pour in the milk little by little while whisking constantly to avoid lumps, until smooth and coating. Season with a pinch of salt, pepper and a touch of grated nutmeg.
If your lasagna sheets aren't pre-cooked, dip them in salted boiling water for 1-2 minutes to soften them, then drain on a clean towel.
In a baking dish, layer: pasta, bolognese sauce, béchamel, grated parmesan, and repeat. Finish with a generous layer of béchamel and parmesan.
Bake for 30-35 minutes at 200°C, until the top is nicely golden and gratinéed. Let it rest for 10 minutes before slicing: the layers hold together much better that way.

Main

Lasagna Bolognese (Italy)

Preparation time: 2 h 30
Servings: serves 6

Ingredients

serves 6

Onion — to buy1
Garlic — to buy2 cloves
Olive oil — to buy2 tbsp
Ground beef — to buy500 g
Tomato — to buy5
Butter — to buy40g
Flour — to buy40g
Milk — to buy500ml
Pasta — to buy250g
Parmesan — to buy100g
Salt — to buy1 pinch
Pepper — to buy1 pinch
Noix de muscade — to buy1 pinch

Preparation

Cook the onion and garlic in the olive oil for 4-5 minutes over medium heat, until translucent.
Add the ground beef, turn the heat up slightly and brown it for 6-8 minutes, breaking it up well with a wooden spoon, without letting it release too much water.
Add the tomato, salt and pepper, and simmer covered over very low heat for 1 to 1.5 hours, stirring occasionally: the longer and gentler a ragù simmers, the richer and silkier it gets — that's the real Italian technique.
Make the béchamel: melt the butter in a saucepan, add the flour all at once and whisk for 1 minute to cook this roux without colouring it. Pour in the milk little by little while whisking constantly to avoid lumps, until smooth and coating. Season with a pinch of salt, pepper and a touch of grated nutmeg.
If your lasagna sheets aren't pre-cooked, dip them in salted boiling water for 1-2 minutes to soften them, then drain on a clean towel.
In a baking dish, layer: pasta, bolognese sauce, béchamel, grated parmesan, and repeat. Finish with a generous layer of béchamel and parmesan.
Bake for 30-35 minutes at 200°C, until the top is nicely golden and gratinéed. Let it rest for 10 minutes before slicing: the layers hold together much better that way.