LASAGNA BOLOGNESE (LASAGNE ALLA BOLOGNESE) Even if culinary critics say that this is not an authentic recipe! I will tell you that it is incredibly delicious! 🤤😅
Lasagna Bolognese (Lasagne alla Bolognese) made with the most incredible and flavourful Bolognese Ragu, creamy bechamel sauce and layers of fresh lasagna. A comforting and truly special recipe that’s worth all of the effort.
Meet my all-time favorite sauce bolognese recipe ♡
🔪Pancetta: I love the flavor that Italian pancetta adds to this sauce. But if you can’t track it down at the grocery store, feel free to use diced bacon instead.
🔪Veggies: This sauce is traditionally made with the Italian soffritto mix of onion, carrot and celery, which I recommend very finely dicing unless you prefer bigger chunks in your sauce.
🔪Wine: There are strong opinions amongst Italian chefs about using dry white wine vs red wine in Bolognese sauce! I’m of the opinion that both are delicious, so feel free to use whichever you prefer
🔪Tomatoes: I really recommend investing in a large can brand Motti
Ingredients:
-Pancetta 200 gr
-Ground beef 500 gr
-Onions 2 pcs (medium)
-Carrots 2 pcs (medium)
-2 stalk celery
-Red wine 150 ml
-4 tbsp extra-virgin olive oil
-2 tbsp tomato paste (Concentrate)
-Beef broth 100-150ml
-Tomatoes MOTTI 250 gr
-Salt and pepper to taste
TO MAKE THE BOLOGNESE RAGU:(I didn’t use pancetta in my recipe; my guest doesn’t eat pork, so I didn’t add it.)
Finely chop the carrot, celery, onion and cut the pancetta into small cubes.
Heat the olive oil in a large pot and add the vegetables and pancetta, saute until the vegetables have softened but are not browned (5-10 minutes) Then add the beef and cook until browned. Add tomato paste, cook over high heat for 2 minutes. Add crushed tomatoes (I used motti) simmer for about 3 minutes. Add white or red wine and simmer for 1 hours over low heat. Then add beef broth and simmer for 30 minutes over low heat. Add salt and pepper to your taste, simmer the sauce uncovered for another 30 minutes.
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LASAGNA BOLOGNESE (LASAGNE ALLA BOLOGNESE) Even if culinary critics say that this is not an authentic recipe! I will tell you that it is incredibly delicious! 🤤😅
Lasagna Bolognese (Lasagne alla Bolognese) made with the most incredible and flavourful Bolognese Ragu, creamy bechamel sauce and layers of fresh lasagna. A comforting and truly special recipe that’s worth all of the effort.
Meet my all-time favorite sauce bolognese recipe ♡
🔪Pancetta: I love the flavor that Italian pancetta adds to this sauce. But if you can’t track it down at the grocery store, feel free to use diced bacon instead.
🔪Veggies: This sauce is traditionally made with the Italian soffritto mix of onion, carrot and celery, which I recommend very finely dicing unless you prefer bigger chunks in your sauce.
🔪Wine: There are strong opinions amongst Italian chefs about using dry white wine vs red wine in Bolognese sauce! I’m of the opinion that both are delicious, so feel free to use whichever you prefer
🔪Tomatoes: I really recommend investing in a large can brand Motti
Ingredients:
-Pancetta 200 gr
-Ground beef 500 gr
-Onions 2 pcs (medium)
-Carrots 2 pcs (medium)
-2 stalk celery
-Red wine 150 ml
-4 tbsp extra-virgin olive oil
-2 tbsp tomato paste (Concentrate)
-Beef broth 100-150ml
-Tomatoes MOTTI 250 gr
-Salt and pepper to taste
TO MAKE THE BOLOGNESE RAGU:(I didn’t use pancetta in my recipe; my guest doesn’t eat pork, so I didn’t add it.)
Finely chop the carrot, celery, onion and cut the pancetta into small cubes.
Heat the olive oil in a large pot and add the vegetables and pancetta, saute until the vegetables have softened but are not browned (5-10 minutes) Then add the beef and cook until browned. Add tomato paste, cook over high heat for 2 minutes. Add crushed tomatoes (I used motti) simmer for about 3 minutes. Add white or red wine and simmer for 1 hours over low heat. Then add beef broth and simmer for 30 minutes over low heat. Add salt and pepper to your taste, simmer the sauce uncovered for another 30 minutes.
delicioso
Looks amazing