Lasagne alla Bolognese is one of the most famous Italian dishes: a classic Sunday lunch. Manuel teaches us how to prepare the authentic lasagne, the one and only recipe from Bologna: from the ragù to the béchamel sauce, including the making of the homemade pasta. The finishing touch? A sprinkle of Parmesan cheese to create something irresistible, an iconic dish of the Italian cuisine loved all over the world and… now ready to be enjoyed anytime at your place!
00:00 – WHAT’S COOKING?
00:37 – SAUCE PREPARATION
07:01 – PASTA PREPARATION
08:15 – BECHAMEL PREPARATION
09:19 – COMPOSING THE LASAGNA
12:18 – COOKING
12:30 – PLATING
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (8 servings)
Remilled durum wheat semolina 350 g
00 Flour 150 g
Spinach 250 g
Eggs 2
Egg yolks 3
FOR THE BOLOGNESE SAUCE
Beef 300 g
Pancetta bacon 150 g
Carrots 50 g
Celery 50 g
Yellow onion 50 g
Red wine 100 g
Tomato puree 300 g
Vegetable broth as needed
Extra virgin olive oil 1 tbsp
Fine salt to taste
Black pepper to taste
FOR THE BÉCHAMEL SAUCE
Butter 70 g
00 Flour 70 g
Whole milk 1l
Fine salt 1 pinch
Nutmeg to taste
TO SEASON
Butter as needed
Parmigiano Reggiano DOP cheese 270 g
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