Lasagne alla Bolognese

By GialloZafferano · 240 min

Ingredients

Instructions

1. Prepare the vegetable broth and keep it warm.
2. Cut the pancetta into strips, then chop it finely. Separately, finely chop the carrots, onions and celery and set aside.
3. In a saucepan with a drizzle of oil, spread the pancetta with a ladle and brown it for a few minutes. Add the chopped vegetables and cook for 5-6 minutes.
4. Add the minced meat, raise the heat and stir. Brown the meat slowly until well browned.
5. Deglaze with the red wine and let it evaporate completely. Add the tomato purée.
6. Simmer the sauce for two hours. When it boils again, add one or two ladles of hot broth and cook for at least another couple of hours.
7. Cook with the lid partly on, not fully covering the pan. Stir from time to time, adding more broth when needed.
8. For the pasta, cook the spinach in a covered pan with a little water for 5-6 minutes in total until wilted. Drain, cool and squeeze well, then blend into a purée. You need about 3.5 cups (100 g).
9. On a pastry board, pour the semolina and 00 flour, add the spinach and make a well. Add the lightly beaten eggs and egg yolks, then knead from the center until a smooth dough forms.
10. Wrap the dough in plastic wrap and rest it for 30 minutes at room temperature. Meanwhile, heat the milk in a saucepan without boiling it. Melt the butter in another pan, add the flour all at once and cook until golden. Add the hot milk in three additions, stirring well. Season with salt and nutmeg and mix until creamy. Cover and set aside.
11. Roll the dough in a pasta machine, starting thick and thinning gradually to a sheet just over 0.2 inches (0.5 mm) thick. Cut into 12x8 inch (30x20 cm) rectangles.
12. Boil salted water. Cook one sheet at a time for 30-40 seconds, drain with a skimmer, and place on a cloth to dry, side by side without overlapping.
13. Season the sauce with salt and pepper. Grease a 12x8 inch (30x20 cm) lasagne pan. Layer thin béchamel and meat sauce, then a sheet of pasta, béchamel, meat sauce and grated Parmesan, repeating until there are 5 layers of pasta. Finish with meat sauce covering the top sheet, grated cheese and butter.
14. Bake in a preheated static oven at 338°F (170°C) for 40 minutes.

Summarized from GialloZafferano's video. Watch it for the details.

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