Authentic LASAGNA alla Bolognese FROM SCRATCH
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- Опубликовано: 7 дек 2022
- Although you can make lasagna with no boil pasta, making it from scratch is the way to go. And one of the best lasagna recipes in the world is the one from Bologna, alla bolognese. It’s simple in that it only has four elements. A rich meat ragu sauce, a creamy bechamel, lots of grated parmesan, and fresh pasta made by hand. It’s not as difficult as you think and it makes great pasta for a special occasion.
My RAGU alla BOLOGNESE video: • The Official Ragu alla...
Serves 8 as a first course
Prep time: 1 hour
Cook time: 4 hours
For the ragu
Ingredients
300 grams of ground beef
150 grams of ground pancetta (or finely minced)
150 grams of soffritto (finely chopped celery, carrot, and onion)
300 grams of passata
½ cup of wine
1 cup of whole milk
1 liter of chicken broth (or water)
Salt and pepper to taste
Preparation:
Add the pancetta to a cold Dutch oven and then put over medium heat. Let it render the fat and then add the soffritto. Add a pinch of salt and let it soften for about 5 minutes. Add the ground beef which has been ground to a coarse consistency and break it apart in the pan. Brown it well for about 5 minutes over high heat.
Once the meat is browned, add the wine and let it reduce until the pan is almost dry. Add the broth and passata until the meat is covered. Turn the heat to low and let it simmer uncovered for about an hour.
After an hour has passed add the milk and continue to cook over low heat for another hour. Add more broth or water as needed if it looks like it’s getting dry. Make sure to stir every 15 minutes or so throughout the cooking process.
After 2 hours have passed, turn off the heat and set aside until the pasta is cooked and you are ready to assemble. This can be done days ahead of time to make things easier.
For the bechamel
Ingredients:
90 grams of unsalted butter
90 grams of flour
1.5 liters of milk
1 bay leaf
1 teaspoon of grated nutmeg
Salt and pepper to taste
Preparation:
Melt the butter in a small sauce pot and add the flour once it starts to bubble. Mix it well with a wooden spoon and cook until it smells nutty or toasty. This takes about two minutes.
Add the cold milk a half cup at a time while mixing until it is incorporated then add more. Keep adding it a little at a time until the mixture is a bit saucy and then add the remainder of the milk.
Stir it constantly to prevent it from forming a crust on the bottom of the pan. Add a bay leaf and the nutmeg. Once it reaches the consistency of buttermilk, it can be removed from the heat. This takes about ten to fifteen minutes.
Set the bechamel aside to cool while you make the pasta. 
Хобби
Love your channel and content. Enthusiastic supporter. Excellent work on the authenticity of the dishes. My mother was born in Bologna and my grandfather was a Bolognese restauranteur and I appreciate the accuracy you have shown with the recipes. One other thing, I am an Italian speaker having lived in Milan when I was a child and worked there professionally as an adult. I am Australian however and I have noticed how Americans typically mis-pronounce Parmesan Cheese. In Italian it's parmigiano reggiano and in English it's simply parmesan cheese or just parmesan. I notice that Americans typically pronounce it as par-me-jian. In Italian there is no "ge" sound like in "garage". That is more of a French sound. In Italian it's pronounced with a hard "g" like in "just" (don't shoot me I know there is a bit of a contradiction here with "j" and "g"). Also it's not truncated. You could get away with just saying parmigiano for the completely authentic experience. Otherwise perfect presentation. Sorry about the parmesan comment.
Congrats on your 1k subs, you deserve it, love your channel :)
Thanks for noticing that! And, thanks so much for the support!
@@actuallyitalian just subscribed 😊I saw 3 of your recipes and I love them, can’t wait to watch your others video, thank you 💕
@@lisav834 Thanks so much!
Looks delicious! I may even try this version! Thank you 🙏
Let me know how it comes out!
Making me hungry....
Just back from Bologna. Green pasta seemed to be the norm for lasagna…..
What is the protein content of the flour you use?
For fresh pasta I look for something between 9.5 and 11. I think this one was 10 if I remember correctly.
Okay great. All purpose flour here in the US should work. Plan on making this, this weekend!
Sal, I have yet another question about the ragu portion, if I may.
I made one the other day, and the taste just felt off. It's hard to explain the fault in it, but it was there. It tasted salty and non meaty. I used the exact same ingredients as I did the times it tasted great.
I thought about it all day, trying to figure out what it was. And I concluded that *there was way too much water in the pan at the point where I added the wine.*
I'm making ragu as we speak. I made sure to squeeze all of the water out of the meat before cooking it; I sweated the soffritto for longer to cook out more of the water; and I let it sit and cook for a while after the meat was done to get rid of any water that might have remained.
*So my question is, is this even a 'thing?'* I've watched several vids since then, some have specifically said to not have a deep pool of fluids in the pan (except fat) when adding the wine, and those that haven't mentioned it still seem to have rather dry pans when adding the wine. *Is the pan supposed to be dry (of everything but fat) at the point of adding the wine?* Or was something else making it taste weird? ... Because I can say that this time it's drier, and it tastes much better.
Btw, using chuck shoulder instead of cheap mince meat made a tremendous difference!
It could be a thing, I'm not too sure, to be honest. I always make sure the pan is mostly dry however when adding the wine. Any liquid that comes out of the meat I usually boil off but I'm not sure that would create a watery flavor if you didn't do that. Since you followed the same recipe that gave you good results previously, I would imagine that contributed. I will say that waiting for the wine to be fully evaporated does make a difference. You shouldn't add the rest of the wet ingredients until that is cooked off.
@@actuallyitalian Thank you! I'll be safe rather than sorry.
Lastly, on the topic of lasagna (that is what I used the ragu for):
the sheets (i.e. 'lasagne') turned out mealy and crumbly. That's never happened before. I don't mind them being soft and gooey, of course. But instead of feeling silky and being cut by the teeth, they just sort of crumbled when bitten into. It's as if they were overcooked, even though I didn't bake it for longer or at a higher temperature than usual.
Now, *I made the bechamel much thinner than usual* ... Do you think that caused the weird texture? *Does runny bechamel make the pasta crumbly?* (The only other possible reason as far as I can see was the ragu).
@@isawilraen9816 The problem sounds like it was the pasta that caused it. Did you use a rolling pin or rolling machine to make it? If you used the machine then did you fold it before running it through the machine on the first couple of settings?
This is an important step because it builds the strength of the pasta. If you used a rolling pin, did you knead the dough for a few minutes? In the video I don't knead the dough much because the machine is going to essentially knead it once the dough rests. If you are rolling it with a pin then kneading it is important because it builds the gluten structure.
I don't think it was caused by the sauces. Maybe you overcooked it but that would take a while to boil the pasta enough to make it fall apart and it really only needs about 30 seconds of cook time before you take it out of the water.
Sorry the lasagna didn't turn out as you were hoping for.
@@actuallyitalian Sorry, I forgot an important detail: I used those stiff oven-ready sheets.
Another thing I messed up above: It did in fact bake for longer than I realized (someone else put it in the oven. Apparently they had said it had been in for 20 and not 10 minutes. I just checked).
I made another one today, and it turned out great! The pasta was just as soft, but it cut when bitten into, instead of crumbling. This time I used a thicker bechamel, and I baked it for 40 minutes instead of 50.
So, the two potential culprits I can think of are 1) the bechamel having been too thin; and 2) the baking time being too long.