About the Recipe
Lasagna with ragù, often also known as "lasagna alla bolognese," is an emblematic dish of Italian cuisine, particularly linked to the gastronomic tradition of Emilia-Romagna and, specifically, Bologna. The origins of lasagna date back to ancient Rome, where a similar dish called "Lagana" was made with layers of pasta and seasonings. However, the modern version of lasagna with ragù has more recent origins and developed in the Middle Ages.
Lasagna alla bolognese is made with layers of egg pasta, meat ragù, béchamel (a creamy white sauce), and grated cheese, typically Parmigiano Reggiano. This dish is baked until it forms a golden, crispy crust.
Lasagna alla bolognese is a traditional dish served on special occasions and during Sunday meals. It is especially appreciated during holidays and celebrations and is a symbol of Italian home cooking.
The recipe varies slightly depending on regions and personal preferences, but the fundamental principle remains the same: layers of pasta and rich condiments come together in a unique and flavorful dish.
Ingredients
Ragu’:
1 kg ground beef
50 gr onion
50 gr celery
50 gr carrot
1 glass red wine
50 gr tomato paste
400 gr tomato sauce
20 gr rosemary, thyme, bay leaf
Lasagna dough:
300 gr “00” flour
3 eggs
3 gr salt
Besciamel:
40 gr butter
40 gr “00” flour
400 gr milk
Nutmeg, black pepper, salt
Composition:
Ragù
Layers of lasagna dough
Besciamel
200 gr greated parmesan
Preparation
Ragu’:
Step 1
Sauté the vegetables for 5 minutes, add the meat, and cook for 10-15 minutes until it is well browned.
Step 2
Deglaze with red wine and make sure to scrape off the browned bits stuck to the pot with a wooden spoon.
Step 3
Add the tomato paste and tomato sauce, then cook for 2 hours until it has fully reduced.
Step 4
Add the herbs and let them infuse for 20 minutes, then completely cool the ragù.
Lasagna dough:
Step 1
Make a well in the center of the flour and add the eggs, previously beaten with salt. Slowly incorporate the eggs into the flour to avoid forming lumps, knead for 15-20 minutes until you obtain a smooth and homogeneous dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2
Using the same flour with which the dough was made, roll out the pasta to a thickness of 2-3 mm. Then cut the pasta into rectangular pieces, the same size as the baking dish in which the lasagna will be made.
Step 3
Blanch the pasta rectangles in boiling salted water for 1 minute, then immediately cool them in ice water for 10 seconds, and finally dry them well with a kitchen towel.
Besciamel:
Step 1
Melt the butter in a saucepan over low heat, add the flour, and mix, cooking the roux for 2 minutes.
Step 2
Add the milk and continue stirring with a whisk to eliminate all lumps. Bring to a boil and cook for 1 minute. Season with black pepper, nutmeg, and salt. Then allow it to cool completely.
Composition:
Step 1
Assemble the lasagna by layering pasta, ragù, besciamel and grated cheese, until the baking dish is fully covered. Finish with a final layer of ragù and grated cheese.
Step 2
Bake the lasagna in the oven at 200°C (390°F) for 40 minutes, until a crispy crust forms.