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Cook
2h 30m
Ingredients
Method
Turn cooking mode on
Prepare the ragù:
1.
Heat a generous drizzle of extra-virgin olive oil in a saucepan. Add the soffritto and cook gently until softened. Add the minced meat and cook until well browned. Stir in the tomato passata and water, season with salt, and simmer very gently for almost 2 hours. At the end of cooking, add a small glass of red wine and let it cook off briefly.
Extra-virgin olive oil
Mixed soffritto
500 g Mixed minced meat
350 g Tomato passata
300 ml Water
Salt
Red wine
Make the béchamel:
1.
Melt the butter in a saucepan over low heat. Add the flour and stir to form a smooth roux. Gradually add the milk, stirring constantly, until the sauce is smooth and thick. Remove from the heat.
80 g Butter
80 g Flour
500 ml Milk
Make the pasta sheets:
1.
Combine the eggs and flour and knead into a smooth dough. Roll the dough using a pasta machine, folding and passing it through several times at setting 8. Reduce to setting 6 for the final thickness, passing it through once.
5 Eggs
500 g 00 flour
Cook the pasta:
1.
Bring a large pot of well-salted water to the boil. Boil the pasta sheets briefly, then drain and lay them out on a clean tea towel.
Assemble the lasagne:
1.
Preheat the oven to 200°C. Spread a layer of ragù and béchamel on the bottom of a baking dish. Add a layer of pasta, then alternate layers of ragù with Parmigiano and béchamel with Parmigiano. Finish with a final layer of ragù and a little béchamel on top.
120 g Parmigiano Reggiano
Bake:
1.
Bake at 200°C for about 30 minutes, until bubbling and lightly browned on top. Let rest briefly before serving.
For
6
M
I
Extra-virgin olive oil
Mixed soffritto, celery, carrot, onion – fresh or frozen
500
g
Mixed minced meat, sausage + pork loin
350
g
Tomato passata
300
ml
Water
Salt, to taste
Red wine, a small glass
Béchamel
80
g
Butter
80
g
Flour
500
ml
Milk
Pasta
5
Eggs, whole
500
g
00 flour
To add when layering
120
g
Parmigiano Reggiano
Only visible to you
Made it?
Cancel
Cook
2h 30m
Ingredients
Method
Turn cooking mode on
Prepare the ragù:
1.
Heat a generous drizzle of extra-virgin olive oil in a saucepan. Add the soffritto and cook gently until softened. Add the minced meat and cook until well browned. Stir in the tomato passata and water, season with salt, and simmer very gently for almost 2 hours. At the end of cooking, add a small glass of red wine and let it cook off briefly.
Extra-virgin olive oil
Mixed soffritto
500 g Mixed minced meat
350 g Tomato passata
300 ml Water
Salt
Red wine
Make the béchamel:
1.
Melt the butter in a saucepan over low heat. Add the flour and stir to form a smooth roux. Gradually add the milk, stirring constantly, until the sauce is smooth and thick. Remove from the heat.
80 g Butter
80 g Flour
500 ml Milk
Make the pasta sheets:
1.
Combine the eggs and flour and knead into a smooth dough. Roll the dough using a pasta machine, folding and passing it through several times at setting 8. Reduce to setting 6 for the final thickness, passing it through once.
5 Eggs
500 g 00 flour
Cook the pasta:
1.
Bring a large pot of well-salted water to the boil. Boil the pasta sheets briefly, then drain and lay them out on a clean tea towel.
Assemble the lasagne:
1.
Preheat the oven to 200°C. Spread a layer of ragù and béchamel on the bottom of a baking dish. Add a layer of pasta, then alternate layers of ragù with Parmigiano and béchamel with Parmigiano. Finish with a final layer of ragù and a little béchamel on top.
120 g Parmigiano Reggiano
Bake:
1.
Bake at 200°C for about 30 minutes, until bubbling and lightly browned on top. Let rest briefly before serving.
For
6
M
I
Extra-virgin olive oil
Mixed soffritto, celery, carrot, onion – fresh or frozen
500
g
Mixed minced meat, sausage + pork loin
350
g
Tomato passata
300
ml
Water
Salt, to taste
Red wine, a small glass
Béchamel
80
g
Butter
80
g
Flour
500
ml
Milk
Pasta
5
Eggs, whole
500
g
00 flour
To add when layering
120
g
Parmigiano Reggiano
Only visible to you
Made it?
Cancel
