Lasagne Bolognaise

My Love Affair with Lasagne Bolognaise: A Homemade Journey

The aroma alone is enough to transport me back to my grandmother's kitchen. The rich, comforting scent of simmering meat sauce, the delicate whisper of fresh pasta, and the creamy, nutty fragrance of béchamel – it's a symphony of flavors that awakens a deep sense of nostalgia within me. Lasagne Bolognaise isn't just a dish; it's a memory, a tradition, a culinary hug wrapped in layers of deliciousness.

My journey with this classic Italian dish began in my childhood. My grandmother, a true Italian matriarch, made lasagne with a passion that only someone who pours their heart into their cooking could possess. I remember sitting at the kitchen table, mesmerized as she meticulously layered the pasta, the sauce, and the béchamel, creating a masterpiece of culinary art. The hours she spent preparing the fresh pasta and the slow-simmered bolognese were a testament to her dedication, a dedication that instilled in me a deep appreciation for good food and the love that goes into creating it.

As I grew older and ventured out on my own, I realized that recreating my grandmother's lasagne wasn’t just about replicating a recipe; it was about capturing the essence of her love, her patience, and her unwavering commitment to quality. It became a personal challenge, a way to honor her legacy and connect with my heritage. It's more than just following instructions; it's about understanding the nuances of each ingredient, the delicate balance of flavors, and the magic that happens when you pour your soul into your cooking.

Making the fresh pasta from scratch is a labor of love, a testament to the authenticity of the dish. The feel of the dough between my fingers, the rhythmic motion of rolling it out, the satisfaction of creating something beautiful and delicious – these moments are deeply fulfilling. The slow-cooked bolognese, with its rich layers of flavor, is a masterpiece in itself. Hours of simmering allow the flavors to meld and deepen, creating a sauce that is incredibly complex and utterly irresistible. And the béchamel, the creamy, dreamy counterpoint to the rich bolognese, adds a touch of elegance and sophistication to the final product.

The act of assembling the lasagne is almost meditative. Each layer is carefully placed, a testament to the care and precision that goes into creating this dish. The anticipation as it bakes in the oven, the gradual transformation from raw ingredients into a warm, comforting masterpiece, is something truly special. The final product is a triumph, a culinary testament to patience and passion.

More than just a meal, Lasagne Bolognaise is an experience, a journey that connects me to my past and nourishes my soul. It's a reminder of the love, the tradition, and the simple pleasure of sharing a delicious meal with loved ones.

It's a dish that tells a story, a story of family, heritage, and the enduring power of good food. And every time I make it, I feel a little closer to my grandmother, her spirit living on in every delicious bite.

So, next time you make lasagne, take your time. Savor the process. Embrace the tradition. And most importantly, make it with love.

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 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.