Lasagne al forno bolognese

Lasagne al forno bolognese


Bechamel sauce:
• butter, 140 g
• flour, 140 g
• milk, 2 l
• nutmeg, 1 teaspoon
• salt

Ragù bolognese (800 g):
• minced pork, 500 g
• minced beef, 500 g
• onion, 1 pc.
• carrot, 1 pc.
• celery, 2 pc.
• red wine, 1 dl
• tomato can, 500 g
• oil, 1 dl
• salt
• pepper

• flour, 300 g
• eggs, 3-4

• parmesan cheese, 200 g


Bechamel sauce:
Melt butter in a pan. When it dissolves totally, add flour and cook it for 2-3 minutes in slack oven and must be stirred continuously. In another pan pour milk and when milk is boiled, add the content of the other pan in it. Add salt and nutmeg.

Ragù bolognese:
Warm up oil, add the sliced vegetables and caramelize it. Add meat and cook it well. Then, add wine and the spices. Depending on your taste, you can add rosemary and sage too. Last but not least, add also the can of tomatoes, cook it in slack oven for 2-3 hours until the grease doesn’t come to the top.

From the flour make a form of volcano and make one hole in the middle where we can put the eggs. Knead it by hand. Roll the pasta and cut 4 equal pieces of it which fit to your bowl.

Follow the given order:
Bechamel sauce + parmesan + ragù bolognese + pasta. Repeat it 4 times as parmesan will be on the top.
Cook it in the oven for 30 minutes at 160°C.

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