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LASAGNEBolognese lasagna is a typical dish of the gastronomy of Emilia Romagna and,specifically, of the city of Bologna. Although the authorship of this recipe isEmilian, lasagna is known to such an extent that it has become one of thesymbols of Italian cuisine in the world and knows numerous and deliciousvariations. From the preparation to the ingredients, this recipe is thequintessence of the "richness" of traditional Bolognese cuisine, also famousfor many other recipes for fresh pasta and more, just think of the frieddumpling. To prepare a good Bolognese lasagna the fundamental thing is theright choice of ingredients: first of all the meat, which must be rigorouslymixed: beef and pork to give flavor to the recipe, then the tomato pulp thatmust be good quality, and last but not least, the real lasagna, which must beamong the best, with the porous sheet suitable for holding the seasoning toobtain a perfect consistency!INGREDIENTSGreen Lasagna with egg puffs 21Parmesan cheese DOP to be grated 250 gFOR THE BOLOGNESE SAUCEGround pork (very fatty) 250 gChopped beef pulp 500 gTomato sauce 250 gCarrots 50 gOnions 50 gCelery 50 g
Whole milk 40 gExtra virgin olive oil 1 tbspSalt to tasteBlack pepper to tasteWhite wine 250 gWater 3 lFOR THE BESCIAMELLAFresh whole milk 1 lButter 100 g00 flour 100 gNutmeg to grate to tasteSalt up to a pinchTo prepare the lasagna bolognese, start by finely chopping celery , peeled andpeeled carrot and peeled onion in order to obtain 50 g for each ingredient.Heat the oil in a pan and add the chopped vegetables, stew for ten minutesover low heat while stirring occasionally. After the time the sauté must bewithered and the bottom of the pan dry. Add the coarsely ground beef and theminced pork (fresh bacon, a very fat part)Even the meats will have to brown slowly for about ten minutes, therefore mixto seal well. Initially all the juices will come out but once dried you can blendwith the 250 g of white wine. As soon as the alcohol has completelyevaporated and the bottom is completely dry, pour the tomato puree. Thenadd only 1 of the 3 liters of water.add a pinch of salt, mix and cook over medium-low heat for an hour. After thefirst hour, you can add the second liter of water, mix and continue cooking foranother hour. At the end of the second hour of cooking, pour the last liter of
Page 4 and 5: water and continue to cook on a low
Page 6 and 7: Garlic 1 cloveWhite wine 60 gExtra
Page 8 and 9: Extra virgin olive oil 35 gSalt up
Page 10 and 11: Unfortunately we have not found out

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