PERFECT Lasagna Bolognese – The authentic Italian Recipe скачать в хорошем качестве

PERFECT Lasagna Bolognese – The authentic Italian Recipe

00:00-00:12 Intro 00:12-00:52 Soffritto 00:52-02:04 Ragù 02:04-02:36 Béchamel sauce 02:36-03:33 Pasta Sheets 03:33-04:11 Assembling 04:11-04:22 Serving Today I want to share with you the recipe for Bolognese lasagna, a classic Italian dish with layers of homemade pasta, rich ragù, creamy béchamel, and Parmesan cheese.Flavorful and satisfying, this lasagna is sure to become your new favorite dish! Lasagna! Ingredients For the ragù: 800 g mixed ground meat (beef and pork) 200 g fresh pancetta 2 onions, 2 carrots, 2 celery stalks 2 tablespoons tomato paste 800 g chopped tomatoes 1 glass of red wine Salt and pepper, to taste Olive oil Hot beef stock, as needed Parmesan rind For the fresh pasta: 250 g all-purpose flour (type 00) 250 g durum wheat semolina flour 5 eggs A drizzle of olive oil A pinch of salt For the béchamel sauce: 100 g butter 100 g flour 1 liter milk Salt and nutmeg, to taste For assembling and baking: Grated Parmesan cheese Butter flakes Pre-cooked ragù and béchamel Blanched pasta sheets Ragù: Finely chop the onions, carrots, and celery. Brown the ground meat in a drizzle of olive oil, remove it from the pan, and set aside. Cook the pancetta until it releases its fat, then add the vegetables and let them gently soften. Stir in the tomato paste, return the meat to the pan, deglaze with red wine, and once the alcohol has evaporated, add the chopped tomatoes, stock, salt, pepper, and Parmesan rind. Cook in the oven at 150 °C (300 °F) for 3 hours, then stir in the milk and continue cooking for another 30 minutes. Béchamel: Melt the butter, add the flour, and cook briefly. Gradually whisk in the milk, stirring constantly until thick and creamy. Season with salt and nutmeg, then let cool. Fresh Pasta: Knead the flour, semolina, eggs, olive oil, and salt until smooth. Let the dough rest in the fridge for 30 minutes. Roll out into thin sheets, blanch in salted water, then cool and dry. Assembly: Spread a thin layer of ragù and béchamel on the bottom of a baking dish. Layer the pasta sheets, ragù, béchamel, and Parmesan, repeating until you have 5 layers. Finish with butter flakes and Parmesan. Final Bake: Bake in the oven at 180 °C (350 °F) for 45 minutes, finishing under the broiler for a golden crust. Let rest for at least 15 minutes before serving. Buon appetito! 🇮🇹🍝