Back to 6 servings 0.25 cup olive oil 4 tbsp butter 250 g brown onions, chopped finely 250 g celery stalks, chopped finely 250 g carrot, chopped finely 5 garlic cloves, sliced finely 500 g veal, minced 500 g pork, minced 250 g beef, minced 125 g pancetta, sliced finely 0.5 cup milk, full cream 2 tbsp tomato paste 1 cup dry red wine 2 cup chicken stock 800 ml milk 1 piece brown onion, halved, coarsely chopped 4 pieces parsley stalks 4 pieces black peppercorns, whole 2 pieces bay leaves, dried 2 pieces cloves, whole 50 g butter 50 g plain flour 0.5 tsp nutmeg, ground 1 pinch salt 1 pinch black pepper, ground 10 sheets lasagne, dried pastry all'uovo 75 g Parmigiano Reggiano, grated
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Before you start, get the mince up to room temperature.2 Step 2: In a heavy-bottomed saucepan or Dutch oven, add the pancetta and cook until crispy. Remove from the pan and set aside.3 Step 3: Add the olive oil and butter to the fat over medium heat. Add the onion, celery and carrot and sweat down until the vegetables are translucent.4 Step 4: In the meantime, combine the two portions of mince together in a large bowl. Add a little olive oil and, using your very clean hands, combine the mince.5 Step 5: Add the garlic to the vegetables and stir for one minute to combine. Do not let the garlic burn or it will make the finished ragù bitter.6 Step 6: Add the pork and beef mix and stir into vegetables. Brown over medium-high heat, stirring to keep meat from sticking together. This should take 15 to 20 minutes, so be patient, it’s worth it.7 Step 7: Once the ragù is browned, add the tomato paste and work into the ragù until the paste has really deepened in colour. Add the pancetta back into the ragù.8 Step 8: Add the milk and simmer while stirring until the milk is reduced, around 2-3 minutes.9 Step 9: Add the wine and stir until evaporated.10 Step 10: Add the stock, bring to a boil and then lower the heat as low as you can go.11 Step 11: Put the lid on the pot and simmer for 1 1/2 hours, stirring every 15 minutes.12 Step 12: Remove the lid slightly and simmer for another 1 1/2 hours, moving the lid every 15 minutes until fully off. If the ragù is starting to dry out add some more stock or water, just enough so that you can see liquid bubbling around the ragù.13 Step 13: The final ragù should have a film of oil around the pieces of mince. It should bubble around the sauce. If not, add more stock.14 Step 14: Combine milk, onion, parsley stalks, peppercorns, bay leaves and cloves in a saucepan and simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.15 Step 15: Strain milk mixture through a fine sieve into a large measuring cup.16 Step 16: Melt butter in a saucepan over medium-high until foaming. Add the flour and cook, stirring constantly for 1-2 minutes or until mixture bubbles and begins to come away from side of pan. Remove from heat.17 Step 17: Pour in half the milk gradually, whisking with a balloon whisk until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.18 Step 18: Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Taste and season with nutmeg, salt and pepper.19 Step 19: Preheat the oven to 220°C (430°F).20 Step 20: Grease a lasagne pan with butter and spread a thin layer of ragu over the bottom. Spread a layer of besciamella over this and sprinkle with 15g of Parmigiano Reggiano.21 Step 21: Lay a layer of lasagne sheets on top of this. Break the corners of the sheets going into the corners so they are a snug fit. Try not to overlap the sheets.22 Step 22: Cover with a thin layer of ragu, then besciamella, being careful to make sure the ragu and besciamella cover the corners to help prevent burning. Sprinkle with 15g of Parmigiano Reggiano.23 Step 23: Repeat this process 4 times so you have 5 layers of lasagne sheets in total.24 Step 24: When it comes to the final pasta sheets, only put down a layer of besciamella and cheese.25 Step 25: Bake in the oven for 20-30 minutes and check for doneness, you want a golden cheesy layer on top and the sauce should be bubbling.26 Step 26: Let the lasagne rest for at least 10 minutes before slicing. If you do this sooner the lasagne layers will spread out over the plate.27 Step 27: For best results, refrigerate overnight, cut individual slices and place in a very hot oven until reheated.28 Step 28: Serve with a little drizzle of olive oil.getsaucepan.com/r/01063316-9196-4d42-9d2c-37f84456c851 · Original: https://grantourismotravels.com/lasagne-alla-bolognese-recipe/
