Lasagna with minced meat
Ingredients for ragout:
- 150 g pork ham (pancetta)
- 350 grams of beef (flank, shoulder, pulp)
- 1 onion
- 1 carrot
- 2 garden tomatoes or 200 ml tomato juice
- 2 stems of celery
- 100 ml dry white wine
- 50 grams of butter
- 1 l of hot water or stock of vegetables or meat
Ingredients for bechamel sauce:
- 100 g flour
- 1 liter of milk
- 100 g butter
- White pepper
- Grated nutmeg (optional)
- 500 grams of lasagna
- 250 grams of parmesan race
Lasagna bolognese is a prestigious Italian recipe, which can raise questions about the ingredients, because Romanians prefer to adapt it with what they find in the fridge. However, the original one involves the use of beef with pork, as well as the preparation of one of the basic sauces in gastronomy, namely bechamel.
If you want to shorten the lasagna preparation time, you can prepare the ragu sauce, the meat sauce, the day before. A secret for the lasagna recipe with juicy and tasty meat is the rich sauce of both kinds, from which you will not get a discount when you assemble. It will soften and cook the pasta sheets that you do not boil before, because this step is not necessary, as you will see that it says on many boxes.
You need patience, even when you know how to prepare "lazania", because the recipe requires time and more expensive ingredients than normal, if you want to comply exactly with the requirements and enjoy a taste with Italian flavor.
When perfection is not a priority, you can resort to a lasagna with chicken or turkey, for example, leaner, dietary meats compared to those commonly used, or lasagna with pork, if you do not eat beef, or vegetarian, lasagna with vegetables .
The ragu sauce involves chopping the vegetables and heating a pan with olive oil and butter, then add the onion, which you cook, then adding the pancetta, celery and carrot.
After the meat is fried a little, quench it with white wine and increase the flame to evaporate the alcohol, then add the tomatoes or tomato juice, half the amount of soup and let it boil for 90 minutes, stirring occasionally.
Season with pepper and salt and add the soup if necessary, until it decreases. It should be left for at least a day after almost 3 hours of cooking, to catch all tastes, so this effort is not included in the preparation times.
An important part of the recipe is homemade lasagna bechamel sauce, melting butter (100 g) and adding as much flour, mixing well so as not to get lumpy, over medium heat. Meanwhile, in another pot, boil the milk and add it slowly over the flour mixture, mixing to avoid lumps, finally adding the spices.
For lasagna, the original recipe, you have all the ingredients at hand when the sauces are ready and you don't miss the sheets. For mounting you need a deep tray in which you will put a thin row of white bechamel sauce, then cover it with pasta, pour a bechamel polish on top, over which other sheets are placed, followed by a ragu polish.
Put a little grated Parmesan cheese on top of it, then another layer of lasagna sheets, bechamel sauce, other sheets, ragout and Parmesan cheese, and so on, until six rows of leaves are formed. The final topping can be made of bechamel or a mixture of both sauces.
For electric ovens , baking takes place at 180 degrees with ventilation up and down, while in the ordinary stove oven the average step to the sea will be set, the recommended time being 30-40 minutes.
Remove the "meatloaf" tray and sprinkle the rest of the Parmesan cheese, leaving it to cool for at least 15 minutes, after which it can be cut and served. Good appetite!