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We hope you got insight from reading it, now let's go back to lasagne alla bolognese recipe. To make lasagne alla bolognese you only need 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Lasagne alla bolognese:
- Get of For the ragù:.
- Use 200 g of beef mince.
- Get 200 g of pork mince.
- Take 50-60 g of soffritto of diced carrots, onions and celery.
- Use Glass of red wine.
- Prepare 250 ml of passata sauce - see my recipe if you want to make it.
- Use of Olive oil.
- You need of Salt and pepper.
- Get 40 ml of milk.
- Prepare of For the bechamel:.
- Take 100 g of flour.
- Get 100 g of butter.
- Prepare 1 litre of full fat milk.
- Take of Sprinkle of nutmeg - optional.
- Get Pinch of salt.
- Provide of Other ingredients:.
- Provide 100 g of parmesan.
- Provide 250 g of Fresh lasagne sheets with spinach.
Instructions to make Lasagne alla bolognese:
- First start with the ragù. Heat oil in a pan. Cook the carrots, onions and celery until soft. Then add the mince and brown. Now add wine and let it evaporate.
- Add passata along with a glass of water. Season with salt and pepper and leave to simmer for 2-3 hours. Stir occasionally, add more water as needed.
- After a while, prepare the bechamel. Gently heat milk in a pan. In another pan, melt the butter. Remove butter from heat and gradually add flour mixing strongly to remove lumps.
- Now gradually add the milk. Stir continuously on a low heat for about 5 mins. Add salt and nutmeg.
- When your ragù is ready it should be quite dense. Add milk, stir and set a side. Now preheat oven to 170. Get a roasting tin more or less the same size as the pasta sheets. Put a little ragù and bechamel on the bottom. Add the first lasagne sheet on top.
- Layer up with ragù, bechamel and parmesan until all ingredients are finished. For the top and last pasta sheet, cover it with bechamel and parmesan.
- Pop in the oven for about 25 mins. Leave to rest for 15 mins before serving. You could batch cook this, make the day before and reheat or freeze it.
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