ItalianEmilian
Lasagne alla Bolognese
by Gambero Rosso · 452K subscribers on YouTube
A traditional Bolognese lasagne made with a slow-cooked ragù, creamy bechamel, and homemade spinach pasta. This family recipe from Vito and his father uses a unique method of mixing the bechamel directly into the ragù for a rich, cohesive layer between pasta sheets.
- Difficulty
- medium
Ingredients
19 items- Olive Oil
- Celery
- Carrot
- Onion
- PancettaPancetta is diced and rendered to add flavor to the ragù.
- Lean Young BeefLean ground veal.
- Pounded PorkGround pork.
- White WineA splash of white wine to deglaze.
- Tomato PasteTomato paste, used instead of peeled tomatoes for a concentrated flavor.
- SaltTo taste.
- Black PepperFreshly ground, to taste.
- NutmegFreshly grated, a pinch for the ragù and another for the bechamel.
- 50 gSpinachApproximately 50g fresh spinach per 2 eggs, for the green pasta.
- 2 pcsEggFor the pasta dough.
- FlourApproximately 200g for the basic dough, plus extra as needed; also used for the bechamel (35g).
- 35 gButterFor the bechamel and for greasing the dish.
- 500 mlMilkWhole milk recommended.
- Parmigiano ReggianoGrated, for layering between pasta sheets.
- WaterFor boiling pasta and adjusting ragù consistency.
Method
- Prepare the soffritto: finely chop celery, carrot, and onion.
- Heat olive oil in a large pot over medium heat and sauté the soffritto until the onion is translucent.
- Add the pancetta and let it render its fat.
- Add the ground veal and pork, breaking it up with a spoon, and brown thoroughly.
- Season with salt, black pepper, and freshly grated nutmeg.
- Add a splash of white wine and let the alcohol evaporate.
- Add a generous amount of tomato paste and a little water, stir to combine.
- Simmer the ragù over low heat for about 2 hours, stirring occasionally.
- Meanwhile, prepare the spinach pasta: boil the spinach, drain, squeeze out excess water, and chop or pound it to a paste.
- Make a well with flour, add the eggs and the spinach paste. Knead into a smooth dough, adding more flour if needed because the spinach releases moisture. Let rest.
- Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.
- Prepare the bechamel: in a saucepan, melt 35g butter over medium heat. Add 35g flour and cook, stirring, for 1 minute to make a roux.
- Gradually pour in 500ml of milk, stirring constantly until thickened. Season with salt, pepper, and nutmeg. Let rest for 15-20 minutes.
- Once the ragù is ready, mix it with the bechamel in a bowl until well combined.
- Bring a large pot of salted water to a boil and add a drizzle of oil. Cook the pasta sheets a few at a time until al dente. Transfer to a bowl of cold water, then drain and lay flat on a towel.
- Butter a baking dish. Spread a thin layer of the ragù-bechamel mixture on the bottom. Cover with a layer of pasta sheets, then more ragù-bechamel, and sprinkle with grated Parmigiano Reggiano.
- Repeat layers (about 7 layers total) ending with a layer of ragù-bechamel and cheese on top.
- Bake in a preheated oven at 180°C for 35-40 minutes until golden and bubbling.
- Let the lasagne rest for 5-10 minutes before cutting and serving.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
