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Barilla® Oven-Ready Lasagna with Bolognese Sauce

di Academia Barilla

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Barilla® Oven-Ready Lasagna with Bolognese Sauce
2 hours


Main course

Emilia Romagna


Ingredients for 6 people

1 box Barilla® Oven-Ready Lasagne
4 ounces ground pork
4 ounces ground beef
1 3/4 ounces carrots
1 3/4 ounces onions
1 3/4 ounces celery
4 tablespoons extra virgin olive oil
1/2 cup tomato paste
1/3 cup dry red wine
Salt and pepper to taste Water (about 1 cup) as needed
5 1/2 tablespoons butter
5 Tablespoons flour
6 cups milk Salt to taste
Nutmeg to taste
2 tablespoons butter
1 cup Parmigiano-Reggiano cheese grated

Preparation 2 hours preparation + 30 minutes cooking
1. Heat olive oil in a pan over medium heat and sauté minced onion, carrot and celery until golden

2. Add ground meat and cook over high heat until brown and cooked through

3. Pour in red wine, season with salt and pepper; reduce until dry

4. Lower the heat and stir in tomato paste and water

5. Cook over low heat for about 40 minutes, adding spoonfuls of warm water, if too thick

6. Prepare Béchamel sauce: Melt butter in a saucepan, stir in sifted flour and cook over low heat for 1 minute, whisking constantly

7. Add milk in a steady stream and bring to a boil, whisking constantly

8. Season with salt and nutmeg

9. Cook for a few more minutes until thick

10. In a buttered ovenproof baking dish, pour a layer of Bolognese sauce with grated Parmigiano, then arrange a layer of pasta to cover the bottom of the dish

11. Make a layer of Béchamel and a layer of meat sauce with Parmigiano

12. Continue this process, alternating pasta and sauce, and finish with a layer of pasta

13. Cover with remaining Béchamel sauce and pats of butter

14. Cook in a preheated 350°F oven for 30 minutes or until the surface is golden crunchy

15. Remove from the oven and set aside to rest for 15 - 20 minutes before serving