Saucepan@saucepan · Shared this recipeFollowitalian · dinnerLasagna Alla BologneseA traditional layered Italian lasagna with slow-cooked Bolognese ragù, béchamel, parmesan, and fresh spinach pasta sheets.total3 hrprep30 mincook2 hr 30 minservings8Original recipe on maricruzavalos.comKeep this recipeAdd a copy of Lasagna Alla Bolognese to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings1 recipe homemade spinach pasta sheets, read notes1 lb ground beef1 lb ground pork0.667 cup pancetta or bacon, diced1.5 cup tomato passata sauce1 tbsp tomato paste3 tbsp extravirgin olive oil1 cup dry white wine, optional2 cup parmigiano cheese, freshly grated0.667 cup soffritto, chopped onion, carrots, celery, and garlic1 recipe besciamella sauce, read notessalt and pepper, to tasteStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat the olive oil in a heavy pot. Add the pancetta and cook for 3-4 minutes over medium heat, then add in the soffritto and cook for 5-6 minutes.2Step 2: Mix in the ground meats, cooking for approximately 10 minutes or until the meat loses its pink color and releases its juices entirely.3Step 3: Pour in the wine and continue cooking until it completely evaporates.4Step 4: Add the tomato passata and tomato paste, and season with salt and pepper. Mix in and cook for 1 minute, then pour 3-4 cups of hot water and bring to a boil.5Step 5: Cover the pot loosely and simmer over medium-low heat for 2 hours, checking from time to time if more water is needed.6Step 6: After 2 hours, remove the lid from the pot and increase the heat to medium-high. Cook for an additional 10-15 minutes or until the sauce thickens and develops a rich consistency.7Step 7: Adjust salt to taste and turn off the heat. Set aside and allow to slightly cool down.8Step 8: Bring to a boil a pot with salted water and cook lightly the lasagna sheets, 30s would be enough if they’re made with fresh pasta dough, otherwise, follow the package instructions if you’re using dry pasta.9Step 9: Butter your lasagna pan and spread one or two tablespoons of bechamel sauce on the bottom.10Step 10: Arrange a layer of pasta sheets and then cover them with a layer of ragu sauce.11Step 11: Add a few dollops of besciamella sauce and carefully spread them all over with the back of a spoon. Finish with a good sprinkle of Parmigiano-Reggiano.12Step 12: Continue layering the pasta, ragu sauce, besciamella, and cheese until the pan is filled to the top.13Step 13: Finish with a generous layer of besciamella sauce and a good sprinkle of parmigiano cheese.14Step 14: Preheat your oven to 360°F (180°C).15Step 15: Bake in the middle rack for 30-40 minutes or until the sauce on top is slightly golden and the borders of the lasagna pasta are nicely crispy.16Step 16: Remove from the oven and let the lasagna sit for 10 minutes before cutting and serving.getsaucepan.com/r/e909e932-30af-458a-9cef-66b06cb101ec · Original: https://www.maricruzavalos.com/?p=33299
