Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 120 min
Cook time: 180 min
Total time: 300 min
Yield: 8
Cuisine: Italia
Ingredients: 175 g Re-milled durum wheat semolina; 75 g All-purpose flour; 125 g Spinach; 1 unit Eggs; 2 units Egg yolks; 700 g Ground beef; 350 g Tomato puree; 270 g Fresh pancetta; 110 g Carrots; 110 g Celery; 110 g Golden onions; 350 g Vegetable broth; 110 g Red wine; 2 units Double concentrated tomato paste; 6 units Extra virgin olive oil; to taste Fine salt; to taste Black pepper; 800 g Whole milk; 50 g Butter; 50 g All-purpose flour; to taste Nutmeg; 150 g Parmigiano Reggiano DOP

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Category: First courses

Lasagna Bolognese is the classic baked lasagna with ragù, béchamel, Parmigiano, and fresh egg pasta. Pair with Nebbiolo, a light ruby-colored wine, fine and bright. Intense and elegant aromas of ripe and fragrant small red fruits with a beautiful floral note of violet and rose. Good structure and body with marked acidity and a beautiful tannin that extends the already appreciable persistence along with the sapidity.

Difficulty: Medium

Cooking time: 180 minCooking: 180 min

Preparation time: 120 minPreparation: 120 min

Country: Italia

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Ingredients

No. Servings

Re-milled durum wheat semolina175g
All-purpose flour75g
Spinach125g
Eggs1unit
Egg yolks2units
Ground beef700g
Tomato puree350g
Fresh pancetta270g
Carrots110g
Celery110g
Golden onions110g
Vegetable broth350g
Red wine110g
Double concentrated tomato paste2units
Extra virgin olive oil6units
Fine saltto taste
Black pepperto taste
Whole milk800g
Butter50g
All-purpose flour50g
Nutmegto taste
Parmigiano reggiano dop150g

Purchasable products

Cantina Flori "Nebbiolo" Langhe Nebbiolo DOC 2024

€ 15.00

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 8
Start with the ragù: chop the onion, celery, and carrot. Also chop the fresh pancetta and brown it in a saucepan with hot oil.
STEP 2 OF 8
Add the chopped vegetables and let them soften over medium-low heat. Add the ground meat and cook for 10 minutes.
STEP 3 OF 8
Deglaze with red wine, add the tomato paste, puree, and hot broth. Cook gently for 2 hours.
STEP 4 OF 8
Prepare the fresh pasta: cook the spinach, drain, and blend them with eggs and yolks. Knead with semolina and flour, let rest for 30 minutes.
STEP 5 OF 8
Prepare the béchamel: heat the milk, melt the butter, add the flour and stir. Add the hot milk, salt, and flavor with nutmeg.
STEP 6 OF 8
Roll out the fresh pasta, cut it into rectangles, and blanch for a few seconds. Dry on a cloth.
STEP 7 OF 8
Assemble the lasagna by alternating layers of pasta, béchamel, ragù, and Parmigiano. Repeat for 6 layers.
STEP 8 OF 8
Bake in a static oven at 170°C for 40 minutes. Let cool slightly before serving.

Suggestions

Nebbiolo

General Information

Storage notes

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 uncooked.

More information

Traditional recipe from Emilia Romagna, typical of the city of Bologna.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

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

Proteins
18.89g·31%
Carbohydrates
7.83g·13%
Fats
33.85g·55%
Fibers
0.67g·1%