Lasagne alla Bolognese Recipe — Authentic Green Pasta & Ragù | GialloZafferano
Fresh spinach pasta, two-hour ragù, and béchamel — not ricotta. The authentic Lasagne alla Bolognese recipe from Emilia-Romagna by GialloZafferano.
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Lasagne alla Bolognese
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Cooking tools:
- Pasta machine
- Blender
- Spider strainer
- Ladle
- Grater
- Lasagna pan
- Saucepan
- Pan
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen scale
- Measuring cup
- Wooden spoon
- Oven
- Stove
- Pot
- Kitchen towel
- Plastic wrap
Ingredients
- Remilled durum wheat semolina 2.1 cups
- Type 00 flour 1.3 cups
- Spinach 8.8 oz
- Eggs 2
- Egg yolks 3
- Beef (minced, coarsely ground and mixed) 10.6 oz
- Pancetta 5.3 oz
- Carrots ½ cup
- Celery ½ cup
- Yellow onions 1 cup
- Red wine ½ cup
- Tomato purée 1 ¼ cup
- Vegetable broth to taste
- Extra virgin olive oil 1 tbsp
- Fine salt to taste
- Black pepper to taste
- Butter 0.3 cup
- Type 00 flour 0.6 cup
- Whole milk 1 quart
- Fine salt 1 pinch
- Nutmeg to taste
- Butter to taste
- Parmigiano Reggiano PDO cheese 2.3 cups
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