Lasagna Bolognese is the classic oven-baked lasagna with ragù, béchamel, Parmigiano, and fresh egg pasta. To pair with Nebbiolo, clear ruby color, fine and shiny. Intense and elegant aromas of ripe and fragrant small red fruits with a beautiful floral note of violets and roses. Good structure and body with pronounced acidity and a beautiful tannin that extends equally to the pleasant persistence.
Start with the ragù: chop onion, celery, and carrot. Also chop the fresh pancetta and sauté it in a pot with hot oil.
Add the chopped vegetables and let them soften over medium-low heat. Add the ground meat and cook for 10 minutes.
Deglaze with the red wine, add the tomato paste, the puree, and the hot broth. Cook on low heat for 2 hours.
Prepare the fresh pasta: cook the spinach, drain it and blend it with eggs and yolks. Knead with semolina and flour, let it rest for 30 minutes.
Prepare the béchamel sauce: heat the milk, melt the butter, add the flour and stir. Add the hot milk, salt and flavor with nutmeg.
Roll out the fresh pasta, cut into rectangles and blanch for a few seconds. Dry on a cloth.
Assemble the lasagna by alternating layers of pasta, béchamel, ragù, and Parmigiano. Repeat for 6 layers.
Bake in a static oven at 170°C for 40 minutes. Let it cool slightly before serving.
Nebbiolo
Lasagna Bolognese can be stored in the refrigerator for 1-2 days, covered with plastic wrap or in an airtight container. It can be frozen, only if all fresh ingredients have been used, preferably raw.
Traditional recipe from Emilia Romagna, typical of the city of Bologna.
Italia, Emilia Romagna
| Energy (kcal) | 266.03 |
| Carbohydrates (g) | 7.83 |
| of which Sugars (g) | 3 |
| Fat (g) | 33.85 |
| of which Saturates (g) | 5.22 |
| Protein (g) | 18.89 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.08 |
