Lasagne alla bolognese
Lasagne alla bolognese represent one of the most iconic dishes of Emilia-Romagna. This culinary masterpiece alternates layers of fresh egg pasta sheets, rich and full-bodied ragù, and creamy béchamel sauce, all gratinéed with Parmigiano Reggiano. A harmony of flavors that embodies the gastronomic tradition of Emilia.
Preparation
- 1
Prepare the classic ragù: sauté the finely chopped vegetables in oil, add the ground meat and brown it well, then deglaze with red wine (optional). Add the peeled tomatoes and simmer over low heat for 45-50 minutes, seasoning with salt and pepper.
- 2
Meanwhile, prepare the béchamel: make a roux by melting the butter and adding the flour, stirring for a couple of minutes. Pour in the lukewarm milk gradually, stirring constantly to avoid lumps. Cook for 5-10 minutes until it thickens, seasoning with salt and pepper.
- 3
Butter a rectangular baking dish and spread a thin layer of béchamel on the bottom.
- 4
Alternate neat layers of pasta sheets, ragù, and béchamel. Start with pasta, then ragù, then béchamel, and repeat until ingredients are exhausted, finishing with a generous layer of béchamel.
- 5
Sprinkle the grated Parmigiano Reggiano over the surface and scatter a few pieces of butter on top.
- 6
Bake in a preheated oven at 180°C for 25-30 minutes, until the surface becomes golden and the pasta edges begin to curl slightly.
- 7
Remove from the oven and let rest for 5-10 minutes before serving, so that the layers settle.
Chef's Tips
The ragù must cook slowly to develop its flavors fully: don't rush the cooking time. The quality of Parmigiano Reggiano and fresh pasta sheets are essential for an authentic result.