Lasagna with meat sauce. Short but sweet and well combined ingredients: a thin egg puff, a grade and a soft sauce bechamel. My Bolognese Sauce (that is not a bolognese sauce) It is made according to the family recipe, with pork, beef and veal and bake for two hours at least: smells of Laurel, cloves, Juniper and red wine (good). The bechamel should be thick and dense. Is’ good that sauce and bechamel are lukewarm (or even cold) before dialing the lasagna: I always do at least 4 layers, then you need a high-sided baking pan.
You can compose the lasagna in the morning, cover with plastic wrap and store in refrigerator until ready to bake, or even deep crude preserving one month: When you decide to Cook, Bake at 180 degrees, covered with aluminum paper, without defreeze preemptively. I love baked pasta, and I suggest you have a look at all my OF LASAGNE OVEN-BAKED PASTA RECIPES and to find some goodies that inspire.
Obviously, I suggest you prepare the pasta for lasagna with meat sauce at home: is incredibly easy to do and incomparably more good lasagna buy. The mess of lasagna is the classic Sunday dish, lunch with relatives and I always prepare myself to people who want to receive with love. I want to clarify that this is not the classic Emilian recipe for lasagna, but I promise that sooner or later I also those. Save the recipe and have a look also at Pumpkin lasagna and sausage, at lasagne with broccoli and smoked cheese, at lasagna with artichokes, Caciocavallo and saffron. Have a good day!
250 grams of egg lasagne, fresh or dried (If you want to make the egg puff followed the recipe here on 'basics')
150 grams of grated Parmigiano Reggiano PDO
butter, to taste
FOR THE SAUCE ':
250 g of minced beef
250 grams of minced veal
250 grams of minced pork
two stalks of celery
4 tablespoons tomato paste
750 ml of tomato puree
10 Tablespoons extra virgin olive oil
a Juniper Berry
a bay leaf
salt and pepper
500 milliliters of red wine
1 litre of full cream milk
80 grams of flour
60 grams of butter
salt to taste
For the sauce, You can prepare it the day before: Finely chop carrot, onion and celery and let them wither in a pan with extra virgin olive oil for about 10 minutes. Combine in small doses the minced meat, browning it well before adding more. When all the meat is in the Pan, Add the tomato paste and wine and let evaporate the alcohol part over high heat. Finally, combine the tomato puree, The cloves, the Juniper, laurel; Add salt and cook over a low heat and covered for at least two hours. From time to time taste to see if you need to fix some more salt. Allow to cool completely, by covering it with plastic wrap in contact, then refrigerate.
For the bechamel (you can also find the recipe and video detailed recipe in the 'basics') melt the butter in a saucepan over very low heat. Remove from heat and add all the flour stirring until mixture is smooth and no lumps. Pour the milk, a little at a time, stirring until the liquid is completely absorbed before adding more. When you have paid all the milk put the saucepan over low heat and continue to stir continuously to prevent the bechamel will stick to the bottom. Season with salt. The sauce should not be too thick. Allow to cool completely, by covering it with plastic wrap in contact, then refrigerate.
Composition of lasagna: Preheat the oven to 180 degrees static. Spread a little sauce and béchas snbud in a baking tray and lay a first layer of lasagna. Cover with rich meat sauce, bechamel and grated Parmesan cheese, then continue with another layer of lasagne, meat sauce, bechamel and Parmesan cheese and so on to another layer until the end of the ingredients. The last layer must be made of ragout and béchamel sauce. On the surface put a few flakes of butter and cover the pan with a sheet of aluminium. Bake for 25 minutes and, at the end of the cooking time, pass the lasagna for a few minutes under the grill until you form a delicious crust. Leave to rest for 10 minutes before serving. Bon appétit!
MATCHING: This rich red deserves a prime meat with ripe fruit and a full. We suggest a Barbera d'Asti Docg. In this case, We chose the Vigna delle more of cascina gilli, belonging to the Consorzio di tutela vini d'Asti e del Monferrato. A wine with good structure that, at the same time, drink easily.