Traditional Lasagne Bolognese скачать в хорошем качестве

Traditional Lasagne Bolognese

While I've made lasagne for years, I've never made all of the components from scratch using best in class recipes. This one is amazing! While it took me about 5 hours (not all active time) any one of these components will up your lasagne game - particularly the bolognese sauce. My sources: Bolognese: ACCADEMIA ITALIANA DELLA CUCINA (link at the end of the post Pasta: https://www.seriouseats.com/fresh-egg... Bechamel: https://www.seriouseats.com/bechamel-... Ricotta: https://www.seriouseats.com/homemade-... The ingredients below are scaled for a 9x13x2 glass casserole. In the video I made a double batch of pasta and bechamel - below represent measurements for a single lasagna. Bolognese: 2 tbsp olive oil 1 medium carrot 2 stalks of celery 1/2 medium onion (you want roughly equal amounts of the above, chopped) 1 pound unsmoked, skinless boneless pork belly 2 pounds medium ground beef 1 cup dry white or red wine 2 tbsp concentrated tomato paste (Italian, in the tube, preferred) 400 g of canned tomato or crushed tomato 1 cup chicken stock 1 cup whole milk salt and pepper to taste Ricotta 2 litres whole milk 2 tbsp + 2 tsp white vinegar or lemon juice pinch of salt Bechamel 4 tbsp butter 4 tbsp flour 2 cups of whole milk nutmeg, salt, pepper to taste Pasta 255g AP or 00 flour 4 egg yolks from large eggs 2 large eggs 1 tsp kosher salt Finely grated parmesan cheese Bolognese recipe link: chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.accademiaitalianadellacuc...