{"id":370,"date":"2019-09-18T21:39:23","date_gmt":"2019-09-18T21:39:23","guid":{"rendered":"https:\/\/pastafantasy.com\/blog\/2019\/09\/18\/lasagna-alla-bolognese\/"},"modified":"2019-09-18T21:39:23","modified_gmt":"2019-09-18T21:39:23","slug":"lasagna-alla-bolognese","status":"publish","type":"post","link":"https:\/\/pastafantasy.com\/lasagna-alla-bolognese\/","title":{"rendered":"Lasagna alla \u201cBolognese\u201d"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full is-style-default\"><img width=\"1200\" height=\"1500\" src=\"https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Bolognese-Lasagne.jpg\" alt=\"A view from above Bolognese Lasagne in a grey baking tray. \" data-skip-lazy class=\"wp-image-2151\" srcset=\"https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Bolognese-Lasagne.jpg 1200w, https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Bolognese-Lasagne-360x450.jpg 360w, https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Bolognese-Lasagne-768x960.jpg 768w, https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Bolognese-Lasagne-720x900.jpg 720w, https:\/\/pastafantasy.com\/wp-content\/uploads\/2022\/05\/Bolognese-Lasagne-180x225.jpg 180w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p><strong><em>SERVES <\/em><\/strong><em>&nbsp;6\/8&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <\/em><strong><em>TOTAL TIME<\/em><\/strong><em> 50 minutes + cook time for Rag\u00f9&nbsp;&nbsp;&nbsp;&nbsp; <\/em><strong><em>DIFFICULTY<\/em><\/strong> not too tricky<\/p>\n\n\n\n<p><em>&nbsp;<\/em><\/p>\n\n\n\n<p><strong><em>INGREDIENTS:<\/em><\/strong><\/p>\n\n\n\n<p><em>250 gr fresh lasagna sheets<\/em><\/p>\n\n\n\n<p><strong><em>For the bechamel:<\/em><\/strong><\/p>\n\n\n\n<p><em>1 lt. Whole Milk<\/em><\/p>\n\n\n\n<p><em>80 gr butter<\/em><\/p>\n\n\n\n<p><em>80 gr type \u201900\u2019 flour<\/em><\/p>\n\n\n\n<p><em>A twist of Nutmeg<\/em><\/p>\n\n\n\n<p><em>Salt <\/em><\/p>\n\n\n\n<p><strong><em>For the Rag\u00f9<\/em><\/strong><\/p>\n\n\n\n<p><em>300 gr minced beef<\/em><\/p>\n\n\n\n<p><em>300 gr minced pork<\/em><\/p>\n\n\n\n<p><em>200 gr. Italian sausage, skin off<\/em><\/p>\n\n\n\n<p><em>600 gr passata (tomato sauce)<\/em><\/p>\n\n\n\n<p><em>2 tbsp. tomato pur\u00e8e<\/em><\/p>\n\n\n\n<p><em>4 tbsp. of extra virgin olive oil<\/em><\/p>\n\n\n\n<p><em>2 large carrot<\/em><\/p>\n\n\n\n<p><em>2 small onion<\/em><\/p>\n\n\n\n<p><em>2 celery stick<\/em><\/p>\n\n\n\n<p><em>1 glass of dried white wine<\/em><\/p>\n\n\n\n<p><em>1 glass of milk<\/em><\/p>\n\n\n\n<p><em>hot water or stock (appr. 1 litre) <\/em><\/p>\n\n\n\n<p><em>Parmesan cheese, grated<\/em><\/p>\n\n\n\n<p><em>Salt, black pepper<\/em><\/p>\n\n\n\n<p><em>&nbsp;<\/em><\/p>\n\n\n\n<p><strong><em>DIRECTIONS:<\/em><\/strong><\/p>\n\n\n\n<ul><li>\n<p class=\"\">Start preparing the Rag\u00f9<\/p>\n<\/li><li>\n<p class=\"\">Finely chop the onion, carrot and celery.<\/p>\n<\/li><li>\n<p class=\"\">Heat two tablespoons of virgin olive oil in a large, heavy based saucepan and cook the onion, carrot and celery over a low heat for about 8\/10 minutes, until they become soften and golden.<\/p>\n<\/li><li>\n<p class=\"\">Add the sausage crumbled and cook for 2 minutes, stirring. Tip into the minced meats, stirring well with a wooden spoon. Season with salt and pepper and continue to cook over a medium heat until the meat liquid has evaporated.<\/p>\n<\/li><li>\n<p class=\"\">Pour the wine into the pan and let it bubble away, then add the tomato pur\u00e9e and the passata. Taste with salt and pepper. Cover and slowly simmer for about 1h and \u00bd over a low heat, adding some hot stock or water when needed.<\/p>\n<\/li><li>\n<p class=\"\">When the Rag\u00f9 is nearly ready, pour into the milk, to soften the acidity of the tomato. Taste with salt and pepper.<\/p>\n<\/li><li>\n<p class=\"\">Now move to preparing the bechamel. For this you\u2019ll need to warm up the milk in a pan and melt the butter in another pan.<\/p>\n<\/li><li>\n<p class=\"\">Take the pan with the melted butter away from the stove and add in the flour and then add little by little the milk, mixing really well so that you don\u2019t get any lumps.<\/p>\n<\/li><li>\n<p class=\"\">When you have used up all the milk, put the pan back onto the stove, add in a pinch of salt and a twist of nutmeg.<\/p>\n<\/li><li>\n<p class=\"\">At this point let the bechamel simmer for 5 minutes, mixing thoroughly.<\/p>\n<\/li><li>\n<p class=\"\">Preheat the oven at 170\u00b0 c.<\/p>\n<\/li><li>\n<p class=\"\">In order to put together the Lasagna you firstly grease up a baking dish with butter, secondly, spoon some filling mixture into the dish (this will help the Lasagna sheets to adhere).<\/p>\n<\/li><li>\n<p class=\"\">Then you want to start by putting a layer of lasagne sheets one of Rag\u00f9 and some bechamel sauce. Sprinkle with grated Parmesan. Repeat more times, finishing with a layer of bechamel sauce, a sprinkle of Parmesan cheese and some knobs of butter.<\/p>\n<\/li><li>\n<p class=\"\">Put the Lasagna into the middle rack of the oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Once cooked leave it to rest for 5 minutes, then serve!<\/p>\n<\/li><\/ul>\n\n\n\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>SERVES &nbsp;6\/8&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; TOTAL TIME 50 minutes + cook time for Rag\u00f9&nbsp;&nbsp;&nbsp;&nbsp; DIFFICULTY not too tricky &nbsp; INGREDIENTS: 250 gr fresh lasagna sheets For the bechamel: 1 lt. Whole Milk 80 gr butter 80 gr type \u201900\u2019 flour A twist of Nutmeg Salt For the Rag\u00f9 300 gr minced beef 300 gr minced pork 200 gr....<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/pastafantasy.com\/lasagna-alla-bolognese\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":371,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"1","last_modified_date":"2019-09-18T21:39:23","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[33,7],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.4 (Yoast SEO v18.8) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lasagna alla \u201cBolognese\u201d - pastafantasy.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pastafantasy.com\/lasagna-alla-bolognese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lasagna alla \u201cBolognese\u201d\" \/>\n<meta property=\"og:description\" content=\"SERVES &nbsp;6\/8&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; TOTAL TIME 50 minutes + cook time for Rag\u00f9&nbsp;&nbsp;&nbsp;&nbsp; DIFFICULTY not too tricky &nbsp; INGREDIENTS: 250 gr fresh lasagna sheets For the bechamel: 1 lt. 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