Lasagna alla Bolognese

CALORIES PER SERVING
- Level of difficulty: Medium
- Prep time: 15 min
- Cooking time: 3 hrs 30 minutes
- Servings: 8
- Notes
- NO ADDED SUGAR
Lasagna alla bolognese is a typical Emilia Romagna dish. Despite its regional origin, it's a dish that's cooked all over the country. It's one of the symbols of Italian cuisine. The quality of ingredients is very important here –– meat needs to be mixed: both beef and pork, tomato sauce should be of high quality, and last but not least, the lasagna sheets need to be the best ones.
INGREDIENTS
- 21 lasagna sheets
- 2.5 cups parmesan cheese DOP, grated
- 1/2 lb ground pork
- 1 lb ground beef, grass fed
- 1 cup tomato sauce
- 4 carrots, finely chopped
- 4 celery stocks, finely chopped
- 2 yellow onions, finely chopped
- 1/2 cup milk + 1 liter
- 1 Tbsp extra virgin olive oil (Olivaio)
- 1 cup white wine
- 1 cup butter
- 1 cup flour
- Salt
- Pepper
Directions
- Heat extra virgin olive oil (EVOO) in a pan over low heat; add vegetables and simmer for about 10 minutes, stirring frequently
- Add pork and beef and cook until browned, about 10 minutes, mixing often; add white wine and simmer
- As soon the alcohol evaporates, pour in the tomato sauce and add 1 liter of water; season with salt to taste, mix, and let it cook on medium-low heat for an hour
- When one hour passes, add another liter of water, mix and continue cooking for an additional hour; do the same for a 3rd time with an additional liter of water (3 liters in total)
- When cooked the sauce will be dense; adjust with salt and pepper; turn off the flame and add 1/2 cup milk and thoroughly mix
- Preheat your oven to 400 F
- Now prepare the besciamella –– in a small sauce pan, heat 1 liter milk
- In a separate pan, dissolve the butter over low heat and put it in a bowl; add the flour and aggressively mix with a whisk to prevent lumps; add mixture to the milk, stir, and simmer over low heat; cook the besciamella for 5 minutes until it's creamy
- Take a baking dish and add a little bit of besciamella, then cover it with lasagne sheets; add another layer of besciamella, then ragu and parmesan cheese; repeat until all ingredients are used; bake for about 25 minutes