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Lasagne Bolognese Recipe
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In this Piatto™ video recipe, we’ll show you how to make a traditional Italian Lasagna Bolognese recipe. You’ll learn how to make authentic Italian lasagna step-by-step… from the traditional Ragu Bolognese sauce, to the creamy béchamel and the traditional spinach pasta. This is the original Italian recipe promoted in the Italian city of Bologna. Simply the best!
This is a lasagna with ground beef (the ground beef is in the ragu bolognese) and a lasagna with bechamel and Parmigiano without ricotta or mozzarella. A traditional family lasagne choice in Italy for Sunday gatherings!
Since spinach lasagna is traditional in this pasta dish, here our Italian pasta granny demonstrates how to make spinach pasta from scratch! Our Italian Grandma uses an Imperia Pasta Machine (a popular Italian brand) to stretch the pasta dough.
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INGREDIENTI
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SERVES 4-6
For a lasagna with 5 layers in a 20cm x 30 cm or 8in x 11in pan.
For the Ragù Bolognese Sauce:
ground beef – 600 g (1.25 pounds)
pancetta (pork belly) – 300 g, finely chopped (.6 pounds)
carrot – 100 g (about one carrot)
celery – 100 g (about 3 ribs)
onion – 100 g (one medium red or yellow onion)
butter – 100 g (about 7 Tablespoons)
tomato puree – 600 g (21 ounces)— Mutti is a trusted brand
red wine – 250 ml or 1 cup (here, Chianti wine)
whole milk – 500 ml (2 cups)
beef broth or water (optional) – as needed during the simmer
salt – to taste
black pepper – to taste
For the Fresh Spinach Pasta Recipe:
(you may also use pre-made spinach lasagna by Barilla or Rana)
eggs – 3
all-purpose flour – 3.5 cups (400g)
fresh spinach – 150g
For the Bechamel Sauce:
whole milk – 1.25 cups (1L)
butter – 100g (about 7 Tablespoons)
flour – 100g
nutmeg – to taste
salt – to taste
Making the Lasagna Bolognese (Lasagna Recipe):
Parmigiano Reggiano (NOT parmesan) – 200g (7 ounces)
Ragu Bolognese Sauce (Ragù alla Bolognese) – 1000g
Bechamel – 500ml
Spinach Lasagna Noodles – for 5 layers
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Buon Appetito!
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