Lasagne alla bolognese are the classic baked lasagne with ragù, béchamel, Parmigiano, and fresh egg pasta sheets. Pair with Nebbiolo, clear ruby color, 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.
Start with the ragù: chop onion, celery, and carrot. Also chop the fresh pancetta and brown it in a saucepan with hot oil.
Add the chopped vegetables and let them soften over medium-low heat. Add the ground meat and cook for 10 minutes.
Deglaze with red wine, add the tomato paste, the tomato puree, and the hot broth. Cook over low heat for 2 hours.
Prepare the fresh pasta: cook the spinach, drain them and blend with eggs and egg yolks. Knead with semolina and flour, let rest for 30 minutes.
Prepare the béchamel: heat the milk, melt the butter, add the flour and stir. Add the hot milk, salt, and flavor with nutmeg.
Roll out the fresh pasta, cut it into rectangles and blanch for a few seconds. Dry on a kitchen towel.
Assemble the lasagne alternating layers of pasta, béchamel, ragù, and Parmigiano. Repeat for 6 layers.
Bake in a static oven at 170°C for 40 minutes. Let cool slightly before serving.
Nebbiolo
Lasagne alla bolognese can be stored in the refrigerator for 1-2 days, covered with cling film or in an airtight container. They can be frozen only if all fresh ingredients have been used, preferably raw.
Traditional recipe from Emilia Romagna, typical of the city of Bologna.
Italia, Emilia Romagna
| 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 |
