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Lasagna with meat sauce

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!

LASAGNE AL DOUBT '

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 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
  • a carrot
  • an onion
  • two stalks of celery
  • 4 tablespoons tomato paste
  • 750 ml of tomato puree
  • 10 Tablespoons extra virgin olive oil
  • two cloves
  • a Juniper Berry
  • a bay leaf
  • salt and pepper
  • 500 milliliters of red wine
  • FOR béchamel:
  • 1 litre of full cream milk
  • 80 grams of flour
  • 60 grams of butter
  • salt to taste

PROCEEDINGS

For the sauce, You can prepare it the day before: Finely chop carrot, Onion and celery and let them dry in a pan with extra virgin olive oil for about 10 minutes. Combine in small doses the minced meat, rosolandola well before adding the other. 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, the Laurel; Add salt and cook over a low heat and covered for at least two hours. From time to time try to see if you need to adjust some more’ of salt. Allow to cool completely, by covering it with plastic wrap in contact, then refrigerate.

For the bechamel (you will also find the recipe and video recipe detailed in ‘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. Deploy in a pan a little’ of ragu and a little’ of bechamel and lay a layer of lasagne. 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 should be made of meat sauce and bechamel. 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!

Lasagna with meat sauce

THE PAIRING: 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 theVigna delle more the company Cascina Gilli, belonging to theConsorzio di tutela vini d'Asti and Monferrato. A wine with good structure that, at the same time, drink easily.

Lasagna with meat sauce

Lasagna with meat sauce

Lasagna with meat sauce
Lasagna with meat sauce

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10 comments

Joseph December 1, 2013 at 10:42

Since you are Sicilians, I recommend a variation that I'm sure you will like: Once cooked, you can add a piece of ragusan ricotta sauce, stirring until mix it well with meat sauce, which will then be used to garnish the lasagna. A bomb!!!

Reply
Sicilians creative in the kitchen December 1, 2013 at 16:54

Hello Joseph, Welcome and thanks for the advice, We'll definitely. Hello, ADA

Reply
Mimmo Modarelli April 18, 2013 at 16:15

When you can't beat the classic. The sauce you do habitually so Northern manner or for the specific recipe, maybe though is a modern acquisition is not in your tradition.

Reply
Sicilians creative in the kitchen April 18, 2013 at 16:20

Hi Mimmo! The sauce we do so always, When is a ground meat sauce for lasagna, but with this we do also the sauce to pies to little rings or baked pasta with Bolognese Sauce. Another thing is the meat sauce made with full touch and then wearing out the meat, We use for other recipes, or the meat sauce bolognese type that we do with milk.

Reply
Giulia April 18, 2013 at 15:30

Ahhh good good good! one dish that always wins and dominating our family Sundays! a hug!

Reply
Sicilians creative in the kitchen April 18, 2013 at 15:35

I wish I could eat them every Sunday!!!!

Reply
Not Only Sugar April 18, 2013 at 15:17

Ultra classical love lasagna.. I couldn't help it!!!

Not Only Sugar

Reply
Sicilians creative in the kitchen April 18, 2013 at 15:18

I could eat a whole Pan!!

Reply
conunpocodizucchero.it April 18, 2013 at 07:03

is a life that don't eat so “au natural” in the classic robe! who wants to!!!

Reply
Sicilians creative in the kitchen April 18, 2013 at 11:36

I think he's one of the traditional dishes that will never go out of style… 🙂

Reply

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