PERFECT LASAGNA BOLOGNESE
Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce. This is the best and only lasagna recipe you will ever want. For better results, always use the highest quality ingredients available, from the salt to the meat and wine.
Provided by gem
Categories World Cuisine Recipes European Italian
Time 6h43m
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
- Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
- Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
- Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
- Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
- Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
- Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.
Nutrition Facts : Calories 648.1 calories, Carbohydrate 46.1 g, Cholesterol 120.9 mg, Fat 33.8 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 689.2 mg, Sugar 8.3 g
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
LASAGNA BOLOGNESE
This is a classic lasagne recipe with bechamel sauce and bolognese sauce, is probably one of the most well-known Italian dishes. Enjoy this timeless classic which is fantastic to share with your whole family and friends. If you have some leftovers feel free to freeze it and enjoy at the later date.
Provided by Daniele
Categories Main Course Pasta
Time 2h50m
Number Of Ingredients 22
Steps:
- Spread 1 ladle of Bolognese in the baking tray (this will act as non-stick and will help to cook the bottom layer of pasta sheet)
- Arrange a layer of dry egg lasagne sheets
- Ladle 1/4 of the Bolognese sauce and 1/4 of the bechamel sauce and spread evenly, torn 1 mozzarella bowl on top and finish with the grated parmesan cheese.
- Repeat this process 3 times more
- To finish the top layer, ladle ½ of the leftover Bolognese sauce and all remaining bechamel sauce, spread evenly before finishing with the remaining Bolognese and parmesan cheese. (this will help crisp up the top layer)
- Bake in a pre-heated oven at 180C or 360 F for about 60 minutes, rest for 10 minutes before serving.
CLASSIC LASAGNA WITH BéCHAMEL
This classic lasagna recipe is made with béchamel and bolognese for the perfect hearty and cheesy comfort food everyone will enjoy.
Provided by Sarah Holt
Categories Dinner
Time 2h20m
Number Of Ingredients 23
Steps:
- Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
- Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
- Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
- Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
- Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
- Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
- Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
- Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
- Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
- Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
- Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
- Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!
Nutrition Facts : ServingSize 1 Serving, Calories 227.03 kcal, Carbohydrate 8.82 g, Protein 20.98 g, Fat 10.88 g, SaturatedFat 4.51 g, Cholesterol 49.81 mg, Sodium 848.8 mg, TransFat 0.01 g, Fiber 0.8 g, Sugar 4.88 g
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- Make a delicious sauce. In Italy, lasagnas made with white sauces like béchamel sauce and alfredo sauce are just as common as those made with red sauces.
- Prepare the baking dish. To prevent homemade lasagna from sticking to the dish, start by adding a drizzle of olive oil and a little bit of sauce — note, this is not a full layer of sauce — on the bottom.
- Layer the lasagna noodles. After setting down a base, it's time to add the noodles. "No-bake noodles are excellent and are a big noodle innovation," said Sexton.
- Spread on cheese, if desired. There are several ways to incorporate a creamy or cheesy layer in a lasagna. One way is to use a white sauce like a béchamel sauce or Alfredo sauce, which is basically a béchamel sauce with cheese.
- Add vegetables, if desired. Any vegetable that is included in a lasagna should be sauteed, roasted or grilled first. "If the vegetables are not cooked ahead of time, they will not be tender and there will be a lot of excess water in the lasagna," Sexton said.
- Keep going with those lasagna layers. Remember the lasagna mantra? The order should be sauce, noodle, filling ... for about four layers.
- Top off the lasagna. Finish the lasagna with one more layer of sauce — just enough to moisten the noodles — and then put a lot of cheese on top to keep it from burning.
- Bake the lasagna. Baking temperatures vary by recipe and usually range from 350 degrees to 400 degrees. The average baking time for a lasagna is about 35 to 40 minutes.
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4.9/5 (21)Category Main CourseCuisine ItalianTotal Time 2 hrs
- Heat a large pot over medium heat and add the olive oil. Add in the onions with the salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften. Add in the beef and break it apart with a wooden spoon. Brown it, stirring and breaking it apart, until it's cooked through, about 10 minutes. Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 5 minutes.
- Add in the wine, tomatoes and parmesan. Bring the mixture to a boil then reduce to a simmer and cover, cooking for at least 30 minutes (or even longer if you wish!). You can make this ahead of time.
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- Prepare the Bolognese sauce by frying in a large saucepan chopped onions, carrots and diced bacon. Add the ground meat and, when quite dried, pour in the wine to enhance the flavor.
- Add tomato puree and salt, cover with a lid and cook the Bolognese sauce over low heat for about 2 hours stirring as needed.
- Cut the mozzarella into slices squeezing to remove water. Once tight, remove the Bolognese sauce from heat and put to rest.
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