Lasagne alla Bolognese
Imagine a dish that's a comforting blend of warmth and flavor. Classic lasagne is all about delivering a culinary masterpiece that satisfies your senses. It features layers of tender pasta cradling a symphony of rich Bolognese sauce and velvety béchamel. And the finishing touch? A golden, cheesy topping that's as delightful as it gets. Let's get started on making this classic lasagne!
Lasagne alla Bolognese, an Italian classic, is all about comfort. It starts with a rich Bolognese sauce, made by cooking up onions, garlic, carrots, and celery – the usual suspects. Mixed with ground beef and pork, and simmered with tomatoes, red wine, and a touch of milk, it turns into something special.
Between layers of tender lasagne, you've got this creamy béchamel sauce, made from butter, flour, and milk. It's like a silky blanket in there, bringing all the flavors together. Each layer adds to the magic, and when it's all baked, you get that beautiful golden, cheesy top.
Lasagne alla Bolognese is just good old comfort food, filled with flavors and love. It's an Italian treasure that's all about satisfying your taste buds and warming your heart.
In a large frying pan, heat the International Collection Garlic Flavored Olive Oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Fry for about 5 minutes until the vegetables soften.
Add the ground beef and pork to the frying pan, breaking it apart with a wooden spoon. Cook until the meat is browned and no longer pink.
Stir in the Traditsii Vkusa Tomato Paste and cook for a couple of minutes.
Pour in the red wine and let it simmer until it has mostly evaporated.
Add the crushed tomatoes and milk to the meat mixture. Season with salt and pepper. Reduce the heat to low and simmer the sauce for about 1.5 to 2 hours, stirring occasionally. The sauce should thicken and become rich.
In a separate saucepan, melt the FarmWay 14.1oz Amish Unsalted Butter over medium heat. Add the PZZ Cake Wheat Flour and whisk continuously for 2-3 minutes to create a smooth paste.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, usually about 10-15 minutes.
Season the béchamel sauce with salt, white pepper, and Dary Natury Ground Nutmeg. Set it aside.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a small amount of the Bolognese sauce to prevent sticking.
Place a layer of lasagne sheets on the bottom of the dish.
Spread a layer of the Bolognese sauce over the pasta, followed by a layer of béchamel and a generous sprinkle of Parmesan cheese.
Repeat the layers, ending with a final layer of béchamel sauce and a generous amount of Parmesan cheese on top.
Cover the dish with aluminum foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Let the lasagne rest for about 10 minutes before slicing. This allows it to set and makes it easier to serve.
Serve your Lasagne alla Bolognese with a fresh green salad and enjoy!
Ingredients
Directions
In a large frying pan, heat the International Collection Garlic Flavored Olive Oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Fry for about 5 minutes until the vegetables soften.
Add the ground beef and pork to the frying pan, breaking it apart with a wooden spoon. Cook until the meat is browned and no longer pink.
Stir in the Traditsii Vkusa Tomato Paste and cook for a couple of minutes.
Pour in the red wine and let it simmer until it has mostly evaporated.
Add the crushed tomatoes and milk to the meat mixture. Season with salt and pepper. Reduce the heat to low and simmer the sauce for about 1.5 to 2 hours, stirring occasionally. The sauce should thicken and become rich.
In a separate saucepan, melt the FarmWay 14.1oz Amish Unsalted Butter over medium heat. Add the PZZ Cake Wheat Flour and whisk continuously for 2-3 minutes to create a smooth paste.
Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens, usually about 10-15 minutes.
Season the béchamel sauce with salt, white pepper, and Dary Natury Ground Nutmeg. Set it aside.
Preheat your oven to 375°F (190°C).
In a 9x13-inch baking dish, spread a small amount of the Bolognese sauce to prevent sticking.
Place a layer of lasagne sheets on the bottom of the dish.
Spread a layer of the Bolognese sauce over the pasta, followed by a layer of béchamel and a generous sprinkle of Parmesan cheese.
Repeat the layers, ending with a final layer of béchamel sauce and a generous amount of Parmesan cheese on top.
Cover the dish with aluminum foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Let the lasagne rest for about 10 minutes before slicing. This allows it to set and makes it easier to serve.
Serve your Lasagne alla Bolognese with a fresh green salad and enjoy!