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Tuesday, 28 February 2012

Lasagna alla Bolognese

Lasagna is known at this point as an icon of Italian cuisine. This recipe is the epitome of the richness of the traditional Bolognese sauce and is loved by children and adults as well. 


500 gr Lasagna fresh sheets
300 gr minced beef 
250 gr minced pork
1 carrot
1 onion
1 celery stack
1 cup red wine
1 tin of tomatoes and tomato paste concentrate
100 gr bacon 
olive oil, Salt&Pepper
500 gr Bechamel sauce*(see the preparation of it on 


Step1:-preparing the BOLOGNESE SAUCE by adding the chopped onion, carrot and celery in a oiled hot pan
-try to mix for few minutes until soft and then add the finely chopped bacon, followed by minced meats and fry together for few minutes over high heat to brown the meat (Fig 1)
Figure 1
-add the red wine and let to evaporate the alcohol while maintaining the high flame
-add the tinned tomatoes and the tomato paste concentrate the pepper and a pinch of salt and stir continuously for 5 min (Fig 2)
Figure 2
-add 250 ml of stock or water 
-let simmer at medium heat for about 2 hours, stirring occasionally and more add more stock if needed
When the Bolognese sauce is ready preheat the oven to 160*C and start assemble the Lasagna
Step2:-spread little butter in a rectangular pan and spread couple of tablespoons of sauce on the bottom 
-lay 2/3 Lasagna sheets over it and now add plenty of sauce to spread over the pasta sheets. (Fig 3)
Figure 3
 Step3:-sprinkle some grated Parmesan and add also few tablespoons of Bechamel sauce 
-cover again with pasta and proceed the same way to achieve few layers in the baking pan until exhausting  all the sauce, but save a bit of Bolognese sauce to mix with the Bechamel to spread over the last layer of pasta(Fig 4&5)
Figure 4
Figure 5

Step4:-sprinkle your Lasagna with plenty Parmesan cheese and bake all for at least 30-90 min (Figure 6)

Figure 6

The Lasagna will be ready once you see a golden crust on top. Remove from oven and let to cool for 5-10 minutes, then cut and serve until still hot. (Fig 7)

Figure 7

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