Bolognese lasagna is the classic baked lasagna with ragù, béchamel, Parmigiano and fresh egg pasta. Pair it with Nebbiolo, a light ruby color, fine and bright. The aromas of small ripe and fragrant red fruits are intense and elegant, with a beautiful floral note of violet and rose. Good structure and body with marked acidity and a beautiful tannin that extends the already appreciable persistence along with the savoriness.
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Start with the ragù: finely chop the onion, celery and carrot. Also finely chop the fresh pancetta and brown it in a saucepan with hot oil.
Add the chopped vegetables and let them wilt over medium-low heat. Add the minced meat and cook for 10 minutes.
Deglaze with the red wine, add the tomato paste, the puree and the hot broth. Cook over low heat for 2 hours.
Prepare the fresh pasta: cook the spinach, drain it and blend it with eggs and yolks. Knead with semolina and flour, then let rest for 30 minutes.
Prepare the béchamel: heat the milk, melt the butter, add the flour and stir. Add the hot milk, salt and flavor with nutmeg.
Roll out the fresh pasta, cut it into rectangles and blanch it for a few seconds. Dry it on a kitchen towel.
Assemble the lasagna by alternating layers of pasta, béchamel, ragù and Parmigiano. Repeat for 6 layers.
Bake in a static oven at 170°C for 40 minutes. Let it cool slightly before serving.
Nebbiolo
Bolognese lasagna can be stored in the refrigerator for 1-2 days, covered with plastic wrap or in an airtight container. It can be frozen, only if all fresh ingredients were used, preferably before baking.
Traditional recipe from Emilia-Romagna, typical of the city of Bologna.
Italia, Emilia Romagna
| Energy (kcal) | 211.91 |
| Carbohydrates (g) | 9.13 |
| of which sugars (g) | 2.33 |
| Fat (g) | 15.44 |
| of which saturates (g) | 5.94 |
| Protein (g) | 8.32 |
| Fibre (g) | 0.64 |
| Salt (g) | 0.18 |
