Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 8 | 240 minuti |
Ingredients
| 500 g | egg pasta |
| 800 mL | bechamel Sterilgarda |
| 300 g | beef |
| 150 g | bacon |
| 50 g | carrot |
| 50 g | celery |
| 50 g | golden onions |
| 100 mL | red wine |
| 300 mL | tomato passata Sterilgarda |
| 1 cucchiaio | extra virgin olive oil |
| 270 g | parmesan cheese DOP |
| q.b. | butter |
| q.b. | vegetable broth |
| q.b. | table salt |
| q.b. | black pepper |
Preparation
- Prepare the vegetable broth to keep warm. Finely chop the bacon and then prepare the chopped carrots, celery and onions. Pour a drizzle of oil into a saucepan. Add the bacon and let it brown for a few minutes. Finally add the chopped vegetables and cook for 5-6 minutes.
- Then add the minced meat, mix the contents and raise the heat. Blend with the red wine and wait until it has completely evaporated and then add the Sterilgarda Tomato Passata.
- The ragù must cook for two hours with the lid on but without closing it completely. Once it starts to boil again, add one or two ladles of hot broth. Stir every now and then and add more broth if necessary.
- Put a pot full of water on the stove and add salt. Once it boils, immerse the egg pasta and after 30-40 seconds drain it with the help of a slotted spoon. Remove the excess water by transferring the pasta onto a tray with a cloth. Continue with all the sheets but without overlapping them.
- After seasoning the ragù with salt and pepper, take a lasagna pan and butter the bottom. Add a thin layer of Sterilgarda Béchamel and one of ragù, then place the first sheet of pasta.
- Repeat with Sterilgarda Béchamel, ragù, grated parmesan and finally another sheet of pasta. This step should be repeated until 5 layers are made. As the last layer add the ragù.
- Sprinkle with grated cheese and cook in a static oven preheated to 170 C° for 40 minutes.
- The lasagna alla bolognese is ready to be served.
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