Traditional Lasagne alla Bolognese Recipe
2023-07-11
By La Regina della Cucina
Italian Cuisine
Main Course
Try this classic Lasagne alla Bolognese recipe.
A Nibble of Lasagne alla Bolognese History
First recorded in a cookbook published in the city of Bologna in the early 14th century. Lasagne alla Bolognese is a traditional Italian pasta dish that originated in the Emilia-Romagna region of Northern Italy.
A Culinary Delight of Emilia-Romagna
Emilia-Romagna is known for its rich and diverse culinary tradition, and lasagne alla Bolognese is one of its most famous dishes.
Preparation of Lasagne alla Bolognese
The dish is made with layers of fresh pasta sheets, bolognese sauce, béchamel sauce, and Parmigiano-Reggiano cheese. The Bolognese sauce is a meat-based sauce that typically includes ground beef or pork, onions, carrots, celery, tomatoes, red wine, and a variety of herbs and spices.
Pitfalls on Lasagne alla Bolognese
Making the Bolognese sauce: The Bolognese sauce is a key component of lasagne alla Bolognese, and it can be challenging to make it well. It requires slow cooking and careful attention to detail to achieve the desired texture and flavor, take a gander at our article The Charm of Italian Sautéing.
Choosing the right pasta: Lasagne sheets come in different shapes and sizes, so it's important to choose the right type for your recipe. Fresh pasta sheets are ideal, but if using dried pasta, make sure to cook it al dente before layering it in the lasagne.
Layering the lasagne: Layering the lasagne can be tricky, as it requires a balance of sauce, pasta, and cheese. Be sure to spread the Bolognese sauce evenly over each layer of pasta and use a combination of ricotta, Parmesan, and mozzarella cheeses for maximum flavor.
Baking the lasagne: Baking the lasagne requires careful attention to the oven temperature and cooking time to ensure that it cooks evenly and doesn't dry out. Cover the lasagne with foil for the first part of the cooking time to prevent the cheese from burning.
Allowing the lasagne to rest: Let the lasagne rest for at least 10 minutes after taking it out of the oven. This helps to set the layers and allows the flavors to meld together.
Serving the lasagne: Lasagne alla Bolognese is a substantial dish and is best served with a simple salad or some crusty bread. It also makes great leftovers and can be reheated in the oven or microwave.
Adjusting the recipe to your taste: Lasagne alla Bolognese is a classic recipe, but don't be afraid to adjust it to suit your tastes. Add extra vegetables or spices to the Bolognese sauce, or experiment with different types of cheese.
Ingredients
1 lb. fresh lasagne sheets
1 lb. ground beef
1/2 lb. pork belly, diced
1/2 lb. pancetta, diced
4 cloves garlic, minced
1 large onion, diced
2 carrots, diced
2 celery sticks, diced
1 can (28 oz) San Marzano tomatoes, crushed by hand
1 cup dry red wine
2 cups beef broth
1/2 cup grated Parmesan cheese
3 tbsp. extra-virgin olive oil
Salt and pepper, to taste
1 lb. fresh mozzarella cheese, sliced
Instructions
Heat 3 tbsp. of extra-virgin olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery and cook for 5 minutes or until the vegetables are tender.
Add the diced pancetta and pork belly and cook until the meat is brown and crispy.
Add the minced garlic and cook for 1 minute.
Add the ground beef and cook, breaking it up with a wooden spoon, until it's browned and cooked through.
Pour in the 1 cup of dry red wine and reduce until evaporated. Add in the crushed San Marzano tomatoes and beef broth. Bring the sauce to a boil and reduce the heat to a simmer. Cook for 2 to 2 1/2 hours, or until the sauce has thickened and the flavors have melded together. Season with salt and pepper to taste.
Preheat your oven to 375°F.
Spread a thin layer of the meat sauce onto the bottom of a 9x13 inch baking dish.
Add a layer of lasagne sheets followed by another layer of meat sauce. Sprinkle with grated Parmesan cheese and top with sliced mozzarella cheese.
Repeat the layers, finishing with mozzarella cheese on top. Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 25 minutes or until the cheese is melted and bubbly.
Let the lasagne rest for a few minutes before slicing and serving.
Preparation Time 30 min
Cook Time 2 hours 30 min
Total time 3 hours
Nutrition Facts
Calories: 512
Fat: 29 g
Saturated Fat: 12 g
Carbohydrates: 29 g
Fiber: 2 g
Sugar: 5 g
Protein: 31 g
Regional Ingredients Variations of Lasagne alla Bolognese
Campania, they may add a touch of hot pepper or anchovy paste to the béchamel sauce for a bit of extra flavor.
Molise, they may use a mix of lamb and beef for the meat sauce, along with a bit of minced onion and garlic.
Sicily, they may add a layer of boiled eggs to the lasagna along with the meat sauce, and may sprinkle some breadcrumbs or grated lemon zest on top before baking.
Umbria, they may use sausage along with the beef or pork in the meat sauce, and may add a bit of nutmeg to the béchamel sauce.
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