Lasagne Bolognaise
A traditional Lasagne Bolognaise made with fresh pasta. This recipe is a traditional Bologna recipe with adaptations.
A traditional Lasagne Bolognaise made with fresh pasta. This recipe is a traditional Bologna recipe with adaptations.
- 1 bay leaf
- 3 eggs
- 1 1/2 cups plain flour
- 50 grams butter
- 1 cup dry red wine
- pinch salt and pepper
- 1 large onion finely diced
- 1/2 tsp sugar
- 1 tbs salt
- bolognaise sauce
- 2 tbsp olive oile
- 1-2 cloves garlic
- 1 rasher bacon or pancetta finely chopped or whole
- 1 small carrot very finely diced
- 1 celery stick very finely diced
- 250 grams mined beef
- 150 grams minced pork
- 150 grams minced veal
- 2-3 tbls tomato paste
- 2-3 cups passata (tomato puree)
- dash oregano, basil or thyme
- bechamel sauce
- 4 tbs plain flour
- 500 mls milk (full cream)
- pinch nutmeg
- pinch salt and pepper to taste
- fresh pasta
- 1/2 cup parmesan cheese finely grated
- Carbohydrate 94.2260683510196 g
- Cholesterol 218.07 mg
- Fat 19.6323933335819 g
- Fiber 1.82423335795529 g
- Protein 27.0095033359531 g
- Saturated Fat 8.81783666670598 g
- Serving Size 1 1 Serving (291g)
- Sodium 263.815666667174 mg
- Sugar 92.4018349930643 g
- Trans Fat 2.46375666674909 g
- Calories 696 calories
Step-by-step
- Heat oil in a large non-stick cooking pot, add the whole garlic and bacon and saute for a couple of minutes. Add the onion, carrot and celery and cook until slightly coloured, (15mins).
- Add the beef, Veal and Pork mince, stir and ensure that the meats are browned well and do not clump together. Break up lumps. When all the meat is browned add the wine and cook for 1-2minutes. then add the tomato puree and paste, salt 'n' pepper, bay leaf, (and optional sprinkle of oregano and basil or italian herbs), sugar, and 2 cups of water. Bring to the boil and reduce the heat to as low as possible. Place the lid on and cook on a gentle simmer for 1 1/2 to 2hours. Stir occasionally to ensure it is not sticking to the bottom.
- Make a little mountain of flour and salt on a board, kitchen bench or bowl. Make a well in the centre. Add the eggs and work until you have a soft, smooth dough. Add very small amounts of water only if it is too dry. If it becomes too moist knead in a little more flour.
- Cover with plastic wrap and allow to rest for 1/2-1hour.
- Cut into 4 equal pieces then roll out the dough into a thin sheet. Set the pasta machine to the finest setting. Trim the pasta dough to about 15-25cm, re-roll and use the trimmed pieces. Continue until all 4 pieces of the dough are now long sheets of pasta. Dust a board with a litte flour and allow to rest. (In the beginning the process of pressing the dough through the pasta machine does turn out sheets that are of different length, width and thickness.... practice does make perfect).
- In a small saucepan bring the milk to a simmer. In another saucepan melt the butter, the add the flour (this is called a "Roux"). Mix thoroughly with a whisk. On a low heat gradually add the warm milk to the roux, occasionally whisking unti you achieve a smooth sauce, add the nutmeg, salt and pepper to taste. Set aside.
- Oil a large baking dish or two medium sized dishes. Bring a large saucepan of salted water to boil and cook the pasta sheets for 2-3minutes. Then transfer the pasta to a large bowl of cold water with 1Tbsp of oil added. Hang pasta on a pasta drier or assemble as you go.
- Fit enough pasta squares to cover the bottom of the baking dish and to allow a few cms to hang over the edge. Cover the pasta on the bottom with a large spoonful of the bolognaise and sprinkle with a little parmesan cheese.
- Add another layer of pasta, then add a layer of bechamel and more parmesan. Continue, alternating each layer until you reach the top of the baking dish. Add the remaining pasta sheets on the top and fold in the edges of pasta which are hanging over the edges of the baking dish. Pour over the remaining bechamel sauce, sprinkle with remaining parmesan.
- Cover with foil and place in a pre-heated moderate oven (180degrees) and bake for 40minutes. At around 10minutes before removing the lasagne remove the foil to allow the top of the pasta to crisp a little, serve hot.
The Ragu Foundation
The success of this dish relies entirely on how long the meat simmers. When combining the beef, pork, and veal with the liquids, reducing the heat to the absolute lowest setting and maintaining a gentle bubble for up to two hours breaks down the connective tissues entirely. If the pot maintains too high of a heat, the moisture evaporates prematurely before the fats can properly emulsify into the tomato puree. Stir the pot occasionally to prevent scorching along the base of heavy-bottomed vessels.
Rolling Fresh Pasta Sheets
Working with fresh egg dough requires patience and precise moisture management. Knead the flour and eggs until the gluten develops a smooth elasticity, then let the disk rest under plastic wrap for at least thirty minutes so the gluten relaxes enough to roll thin without snapping. While a dedicated pasta machine set to its finest gauge yields the most uniform thickness, a heavy wooden rolling pin works adequately if you rotate the dough frequently to prevent sticking.
Layering and Baking Mechanics
Building structural integrity requires alternating between the rich meat sauce and the creamy roux-based bechamel. Baking the assembly covered with foil for thirty minutes at 180 degrees Celsius steams the pasta through without drying out the edges, while removing that barrier during the final ten minutes allows the top parmesan layer to brown properly.
