Lasagna della Nonna by Alessandra Gambini

Lasagne della Nonna: Authentic Italian Lasagna Bolognese

I’m Italian which means that love for good food is in may blood and in my blog, too. As anyone knows Lasagne alla Bolognese also known as Lasagne col Ragu’ are the most famous Italian first courses, made with several layers of rolled flat egg pasta sheets alternated with Ragu’ sauce (meat sauce), Béchamel sauce and Parmigiano Reggiano. I’ve learn how to prepare this delicious dish from my Nonna (Grandma), and lasagne are always on my table for special occasions like Christmas, Easter or dinner with family and friends. The key for a perfect Lasagne alla Bolognese is the Ragu’ sauce, that needs to be cooked for at least one hour at a very low heat.

Enjoy this dish with a glass of red wine like Pinot Noir, Cabernet Sauvignon or Sangiovese.

Buon Appetito!

Lasagna della Nonna by Alessandra Gambini

Lasagna della Nonna by Alessandra Gambini

Lasagne della Nonna

Ingredients

    For the Lasagne
  • Ragu' sauce, see homemade ragu recipe below
  • 9 oz lasagne (rolled flat egg pasta)
  • 5 Tbsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 3 cups whole milk
  • 1 pinch grounded nutmeg
  • 1 cup freshly grated Parmigiano Reggiano
  • For the Ragu'
  • 1/2 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 5 Tbsp extra virgin olive oil
  • 3 Tbsp butter
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 beef bouillon cube
  • 30 oz of organic tomato sauce (vine ripened tomatoes)
  • 1 cup of red wine
  • 1 pinch of ground black pepper
  • 3 leaves of basil (washed and dried)

Directions

    For the Ragu':
  • In a medium sauce pan put olive oil, butter, chopped onion, carrot and celery and heat until the onion became golden.
  • Reduce the heat and add all the ground meats, stirring constantly.
  • Pour the red wine, simmer until reduced (about 2 minutes) then add tomato sauce, one beef bouillon cube, basil and black pepper.
  • Reduce the heat as low as possible and cover the pan with the lid.
  • Cook for at least one hour and remember to stir very often. If the sauce became too thick add half glass of hot water.
  • For the Lasagne:
  • Preheat oven at 350 degrees.
  • Prepare a Béchamel sauce heating the butter until it melts, then add the flour and stir very well smooth and yellow. Remove the butter mixture from heat and pour in hot milk, whisking continuously until very smooth. Bring to boil , add the nutmeg and stir constantly until just thick. Set aside.
  • Grease the bottom of a rectangular pan with a knob of butter and spread the bottom of the pan with a couple of tablespoons of Ragu'.
  • Make a layer with enough lasagne to cover the pan.
  • Cover the lasagne with ragu’, then Béchamel sauce and sprinkle with Parmigiano Reggiano. Repeat the process (Lasagne, Ragu’, Béchamel, Parmigiano Reggiano) until you have four layers of pasta.The top layer should be Béchamel sauce sprinkled with Parmigiano Reggiano.
  • Bake in the oven for about 30 minutes, until the edges are browned and the sauces are bubbling.
  • Allow to cool 10 minutes before serving.
 Lasagne della Nonna: Authentic Italian Lasagna Bolognese Recipes

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