Lasagna Bolognese

Lasagna bolognese is a traditional Italian first course, a great classic tasty and satisfying, perfect for a great dinner, with family or friends. There are three basic preparations necessary for the realization of this dish: fresh egg pasta with spinach, bolognese sauce and béchamel sauce. Follow the steps of this recipe, the result will be a riot of flavors, a guaranteed success!

FOR THE BROWSE:
• 3 eggs
• 350-400 g (12oz) of 00 flour
• 400 g (12 oz) of spinach already cleaned and washed
FOR THE RAGÙ:
• 150 g (5 oz) of stretched pancetta
• 700 g (1 lb 8 oz) of mixed ground (pork loin and beef muscle)
• 90 g (3½ oz) of butter
• ½ glass (1/3 cup )of dry white wine
• 300 g (10½ oz) of tomato sauce
• 1 celery
• 1 carrot
• 1 onion
• 2 tablespoons of tomato paste
• coarse salt
• pepper
FOR BESCIAMELLA:
• 1 and a half dose of bechamel

The recipe for lasagna alla bolognese is a great classic of Italian cuisine.
It is a very tasty first course, more layers of egg pasta with spinach are in fact enriched with a creamy filling made with béchamel, ragù and grated Parmesan cheese.

Lasagna alla bolognese is a party dish that can also be prepared in advance, stored in the freezer and when needed, defrosted and baked.

Heat the oil and the butter in a heavy-bottomed saucepan over the heat, add the chopped onion and brown it gently, then add the celery and the chopped carrot and brown them too. Add the bacon and, after a minute, the minced meat. Sauté over high heat, stirring constantly and with a spoon. When it changes color, add coarse salt and black pepper.

Blend with the white wine, which you will let evaporate. Add the tomato puree and the two tablespoons of concentrate. Stir and let it boil, then cover and cook for about two hours over a very low heat.

In the meantime, transfer the spinach in a saucepan with a finger of water, add salt and cook, lightly covered, until they become tender. Drain, block the cooking under running cold water and squeeze very well, so that it does not release any residual water. Put them in the jar of the mixer and chop them finely. Prepare the dough: knead the ingredients by hand or with the planetary until you get a homogeneous paste, smooth and elastic, which you will put inside a well closed plastic food bag. Allow to stand for at least 1 hour at room temperature.

Roll out the dough with a rolling pin on the floured surface to a thickness that is not too thin and, with a sharp kitchen knife or a cutter wheel, make some rectangles that should have a size just below those of the pan. Place a large saucepan full of water on the stove and bring it to a boil. Add salt and add a little oil. Then boil a rectangle of pasta at a time, turning it, when it will rise to the surface transfer it, helping with a slotted spoon, in the bowl with cold water, drain it and pat it well with a cloth.

Place a first rectangle inside the pan in order to cover the bottom. Make a layer of béchamel, taking care to reach the edges well and cover with meat sauce.

Sprinkle with plenty of grated Parmesan. Cover with another rectangle of pasta and proceed in this way until the ingredients are used up. You will have to do 5-6 layers in all. Finish by covering everything with a last rectangle of pasta, which will roast during cooking and become crisp

Preheat the oven to 180 °(356F), ventilated mode. Before baking, portion the lasagna with a knife. Cook for about 45 minutes, or until they have swollen and will be hot inside. Watch them frequently and, if they get too much color, cover them with aluminum foil. Remove the layer of dough covering and cook for a few minutes under the grill. Remove from the oven, let it settle for 5 minutes and serve immediately your Bolognese lasagna.