Lasagna Emiliane

Ingredients for 8 servings:

• 320 g wheat flour, type 405
• 160 g semolina (durum wheat), fine
• 4 eggs, size L
• 2 tbsp olive oil
• 1 tsp salt
• 300 g beef, from the rib
• 150 g bacon, salted (but not smoked)
• 50 g carrot(s)
• 50 g celery
• 30 g onion(s)
• 200 ml chicken broth
• 20 g tomato paste, or 100 g pureed tomatoes
• 120 ml dry white wine
• 200 ml cream
• salt and pepper
• 100 g butter
• 100 g wheat flour, type 405
• 1 ½ liters of milk
• e.g. nutmeg, freshly grated
• salt and pepper
• 150 g Parmesan, freshly grated

Instructions

Working time approx. 2 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 5 hours 30 minutes

Typical recipe from Emilia & Romagna

For the ragù Bolognese, chop the meat very finely, along with the bacon and the cleaned roasted vegetables. Gently melt the bacon in a saucepan. Add the roasted vegetables and sauté gently. Brown the meat, add the white wine and the tomato paste dissolved in the chicken stock (or the passata). Cover and simmer for about 2 hours. Meanwhile, gradually add the cream and season with salt and pepper. Remove the lid about 15-20 minutes before the end to adjust the consistency of the sauce to your liking. In the meantime, make fresh lasagna sheets. First, make a relatively firm dough with the pasta ingredients. Wrap this in cling film and let it rest at room temperature for about 30 minutes. Using the pasta machine, roll out sheets of dough up to the second-to-last grid on the machine. Cut these sheets to the length of the baking dish and then blanch each one in plenty of salted water for about 2-3 minutes. Then place on tea towels. For the béchamel sauce, first melt the butter. Add the flour and sauté for about 4-5 minutes without browning. Add all the milk and only now season with salt, nutmeg, and pepper. Bring the béchamel sauce to a boil, stirring constantly, and then remove from the heat. This lasagna is layered first with béchamel sauce and Parmesan, then with pasta, then with ragù, then again with pasta, béchamel sauce and Parmesan, pasta, and so on. A total of four layers is typical for Emilia & Romagna. Finally, the lasagna is covered with ragù, béchamel sauce, and plenty of Parmesan. Bake in a preheated oven at 230°C for 30 minutes.