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Unreel Recipes
cooking · Pasta

Lasagne alla Bolognese

From a video by Giallozafferano recipes · 14 min watch

Traditional Italian lasagne made with homemade green egg pasta sheets, long-simmered meat ragù, creamy béchamel, and Parmigiano Reggiano, assembled in layers and baked until golden.

PastaItalian
Lasagne alla Bolognese
Source video — Giallozafferano recipes on YouTube
From the creator
Giallozafferano recipes
Visit their channel ↗
Watch the full video on YouTube ↗
Total time
~4 hoursEstimated by Unreel from the recipe steps — the creator didn't state this.
Hands-on
~2 hours 30 minutesEstimated by Unreel from the recipe steps — the creator didn't state this.
Servings
~8 servingsEstimated by Unreel from the complete recipe.
Difficulty
HardEstimated by Unreel from the recipe steps — the creator didn't state this.
Cook this recipe
Extraction confidence: high

Auto-generated from the video and rewritten in our own words. Double-check quantities against the source before cooking.

Ingredients

Ingredients scaled to 8 servings
  • 350 g re-milled durum wheat semolina
  • 150 g 00 flour
  • 250 g cooked spinach
  • 2 egg
  • 3 egg yolk
  • 150 g pork pancetta
  • 300 g minced beef
  • 50 g onion
  • 50 g carrot
  • 50 g celery
  • 100 g red wine
  • 300 g tomato puree
  • vegetable broth, to taste
  • 1 tablespoon extra virgin olive oil
  • fine salt, to taste
  • black pepper, to taste
  • 70 g butter
  • 70 g 00 flour
  • 1 l whole milk
  • nutmeg, to taste
  • butter, to taste
  • 270 g Parmigiano Reggiano DOP

Preparation

  1. Step 1
    Cut the pancetta into pieces and chop it finely with a mincing knife.
  2. Step 2
    Heat extra virgin olive oil in a saucepan, add the chopped pancetta and brown it, stirring occasionally.
  3. Step 3
    Finely chop the onion, carrot, and celery.
  4. Step 4
    Add the chopped vegetables to the pancetta and sauté for 5-6 minutes.
  5. Step 5
    Add the minced beef and brown it over high heat.
  6. Step 6
    Deglaze with the red wine and let the alcohol evaporate.
  7. Step 7 · 2h
    Add the tomato puree and vegetable broth as needed. Cover partially with a lid and cook for at least 2 hours, stirring occasionally and adding more broth if necessary.
  8. Step 8
    When the ragù is cooked, season with salt and pepper to taste if necessary.
  9. Step 9
    Blend the cooked spinach.
  10. Step 10 · 30m
    Mix the re-milled semolina and 00 flour. Add the blended spinach, create a well, add the eggs and egg yolks, then knead until the dough is homogeneous. Cover with plastic wrap and let rest for 30 minutes.
  11. Step 11
    Melt the butter in a saucepan. Add the 00 flour and cook while stirring with a whisk. Gradually add the hot milk in three stages, stirring continuously. Season with salt and nutmeg to taste. Cook over medium heat until the béchamel thickens.
  12. Step 12
    Divide the rested dough into portions, keeping unused portions covered to prevent drying. Sprinkle with semolina, roll out thinly, folding and dusting as needed. Cut sheets to fit the baking pan.
  13. Step 13 · 30-40s
    Bring a large pot of salted water to a boil. Boil each lasagna sheet for 30-40 seconds, then drain and pat dry on a clean cloth. Repeat for all sheets.
  14. Step 14
    Butter a baking pan. Spread a layer of béchamel and a layer of ragù. Add a lasagna sheet, then repeat layers of béchamel, ragù, and grated Parmesan. Continue for 5 layers total. Finish with a top layer of ragù, butter flakes, and Parmesan.
  15. Step 15 · 170°C / 338°F · 40m
    Bake in a static oven at 338°F (170°C) for 40 minutes.
  16. Step 16
    Let the lasagna rest briefly after baking, then serve.

Notes