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Lasagne alla Bolognese

Ingredients:

Per il ragù alla bolognese

  • Lasagne
    500 g
  • Parmisan
    grating 200 gr
  • Bechamel
    around 1 kg
  • Meat Stock
    250 ml
  • Butter
    50 gr
  • Beef
    minced meat 250 gr
  • Pork
    minced meat (thigh) 250 gr
  • 1 Carrots
  • 1 Onion
  • 1 glass of Milk
  • Olive Oil
    extravirgin 4 spoon
  • Bacon
    100 gr
  • Pepper
    grounded, how much you like
  • Tomatoes
    sauce 250 ml
  • Salt
  • 1 Celery
  • 1 glass of red wine

Preparation:

Lasagne alla Bolognese

Start the preparation with the meat stock.

Prepare now, a mix with minced onion, carrots and celery and browning it into a pan with oil and butter.
Chop finely the bacon and, after a few minutes, add it into the pan with a minced meat, browning all togheter a little witha vivid flames.

Add a red wine and let it evaporate, maintaining the fire with vivid flames.
Now you can add the tomatoes sauce, the meat stock, pepper and just a little salt, let it cook in a pot (not completely covered) for two hours, mixing sometimes and adding meat stock and, at the end, also the milk.
During this time, prepare the bechamel following for example this recipe, remembering that for this kind of food, the bechamel will be a little bit fluid.
When the Ragù is ready, start to heat up the wave at 160° and start to make the structure of your LASAGNE: butter your rectangular pan (1), apply the Ragù (2 spoons) and put the lasagne (3).

Lasagne alla Bolognese

now covered with a few spoons of bechamel (3). Adding with a lot Ragù end a little parmisan (5). Coverind with other lasagne (6) and make the same things to realize the second layer.

Lasagne alla Bolognese

Make many layers, depends on the pan, until you finish all the ingredients. In another one little pot, mixing ragù with other bechamel (7) and finish your lasagna with this (8).

At the end put other parmisan (9) and put the pan into the weave for almost 50-60 minutes, looking sometimes the cooking point: LASAGNE will be ready when they’ll have a good color and a good and nice crust.

When they’ll be ready, remove them from the weave, let them cool down a little for 10 minutes and cut them into the pan and serve to your friends!

Enjoy!

Recipe: “Ragù alla Bolognese”

I hope that I’ve translated all the recipe and the ingredients well! 😀  I’m not a chef! I just love eat!

RAGU’ alla Bolognese

Ingredients

  • Meat Stock
     250 ml
  • Butter
    50 gr
  • Beef
    minced meat 250 gr
  • Pork
    minced meat (thigh) 250 gr
  • Carrot
    1
  • Onion
    medium 1
  • Milk
    fresh whole milk 1 glass
  • Olive oil
    extravirgin 3 spoon
  • Bacon
    100 gr
  • Pepper
    grounded, how much you like
  • Tomatoes
    tomatoe paste30 gr
  • Salt

  • Celery
    1 stick
  • Wine
    red 1 Glass

Preparation

 

Ragu alla bolognese
The first step fot the preparation of this sauce is to peel the onion and the carrot, after this you have to remove clean the celery and chop them finely. (1-2).
In a high pot, put the olive oil and the butter (3),
Ragu alla bolognese
then, when the butter is melted, add the chopped vegetables (4) the you prepared and make them cook a little mixing togheter.
At the same time, grind the baconand add it to the minced beef meat (5); put all of this in the pot (6).
Ragu alla bolognese
Let them fry until the meat has been coocked brown, blending sometimes (7). Add the red wine (8) and let it steam a little, afte which choose the tomatoe paste and  wait the it has melted in a meat stock (9).
Ragu alla bolognese
Add the meat stock with tomatoes paste to the beef (10); mixing, add salt and leave it coocking for one hour and an half (low flame), adding when it need and not too much, the rest of the meat stock (11) and the milk at the end (12).
When RAGU’ will be ready, adding salt and pepper if you think that is good and enjoy it!
The best PASTA for this kind of sauce are noodles and if you like also with parmesan.

e unitelo alla carne (10); mescolate, salate e lasciate cuocere il ragù per circa un’ora e mezza a fuoco lento, aggiungendo, ogni qualvolta serva  e poco alla volta, il brodo residuo (11) e poi, infine, il latte (12). Quando il ragù sarà pronto, aggiustate di sale e pepate a piacere.