Lasagna with Bolognese Sauce

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
150 min

DIFFICULTY
Medium

TYPE
First course

ITALIAN REGION
Emilia Romagna

Tags

Medium, Lasagne, Classic Blue Box, In the oven/Baked, Asking for forgiveness, Gift foods, Impress guests, First course, 30 minutes, 120 minutes , Emilia Romagna, More than 1 hour, Béchamel sauce, Bolognese sauce

Ingredients for 4 people

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
1/2 cup flour
3 cups milk
Salt to taste
Nutmeg to taste
12 sheets lasagna
2 tablespoons butter
1 cup Parmigiano Reggiano cheese grated

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Ingredients

Preparation 120 minutes preparation + 30 minutes cooking

Heat oil in a pan over medium heat and sauté minced onion, carrot and celery until golden. Add ground meat and cook over high heat until brown. Pour in red wine, season with salt and pepper and reduce until dry.

Lower the heat and stir in tomato paste and water. Cook over low heat for about 40 minutes, adding spoonfuls of warm water, if too thick.

Prepare Béchamel sauce: Melt butter in a saucepan, stir in sifted flour and cook over low heat for 1 minute, whisking constantly. Add milk in a steady stream and bring to a boil, whisking constantly. Season with salt and nutmeg. Cook for a few more minutes until thick.

Clean spinach and boil in salted water for 2 - 3 minutes. Drain and squeeze out excess water with a towel. Chop with a knife or food processor.

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.

Make a layer of Béchamel and a layer of meat sauce with Parmigiano. Continue this process, alternating pasta and sauce, and finish with a layer of pasta. Cover with remaining Béchamel sauce and pats of butter.