Green lasagna with ragù traditional Bolognese

Name: Lasagne verdi al ragù tradizionale bolognese
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Yield: 8 porzioni
Cuisine: Italiana
Ingredients: 175 g di semola di grano duro rimacinata (per la sfoglia, di buona qualità); 75 g di farina 00 (per la sfoglia); 125 g di spinaci freschi (preferibilmente baby, ben lavati); 1 uovo grande a temperatura ambiente; 2 tuorli d'uovo a temperatura ambiente; 700 g di macinato di manzo (15–20% grasso consigliato); 100 g di pancetta fresca (tritata); 1 cipolla media (circa 100 g), tritata finemente; 1 carota media, tritata finemente; 1 costa di sedano, tritata finemente; 30 ml di olio extravergine di oliva; 150 ml di vino bianco secco; 500 g di passata di pomodoro di buona qualità; 500 ml di brodo caldo (vegetale o di carne); 100–150 ml di latte intero; 80 g di burro per la besciamella; 80 g di farina 00 per la besciamella; 1 l di latte intero per la besciamella (caldo); 150 g di Parmigiano Reggiano grattugiato (più per servire); sale fino q.b.; pepe nero macinato fresco q.b.; noce moscata q.b. (per la besciamella)

Lasagne verdi al ragù tradizionale bolognese

Traditional recipe

Green lasagna with spinach pasta, ragù beef and creamy béchamel, a rich dish from Emilia-Romagna.

300 min

8 servings

Medium

Emilia Romagna

AverageEmilia Romagna

Green lasagna with ragù traditional Bolognese are a first course structured made of egg and spinach puff pastry, ragù of long-cooked beef and silky béchamel sauce. ragù, based on minced meat and pancetta, is browned, simmered and stewed with passata and broth for 2.5–3 hours; milk is added halfway through cooking to round out the acidity. The green paste is obtained by incorporating blanched spinach with eggs and durum wheat semolina, rolled out thinly and, if necessary, briefly blanched. A creamy béchamel sauce binds the layers together; the surface is baked in the oven until golden brown. The result is a rich, glossy, and fragrant dish, with a moist center and a golden crust. It's a traditional dish from Emilia-Romagna.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the soffritto and the pancetta

Finely chop the onion, carrot and celery; cut the pancetta into cubes. Heat (1.01 fl oz) 30 ml oil in saucepan over low heat, join the pancetta and let it melt until it releases the fat and takes on a light golden color; add the battuto and let it wilt for 12–15 minutes without darkening, until you obtain a shiny and fragrant base.

Brown the meat

Raise the heat slightly and add (24.69 oz) 700 g of minced meat in two batches, browning each portion well until golden brown. Crumble with a tablespoon and cook for 8–10 minutes until the meat changes color and is dry to the touch; season lightly with salt and pepper.

Deglaze and start the long cooking

Deglaze with 150 ml (5.07 fl oz) of white wine and let the alcohol evaporate. Add 500 g (17.64 oz) of passata and about 500 ml (16.91 fl oz) of hot broth, stir, and bring to a gentle simmer. Partially cover and cook over very low heat for 2.5–3 hours, stirring every 20–30 minutes.

Vigorously stir with milk

Halfway through cooking, pour in 100–150 ml (5.07 fl oz) of whole milk to tone down the acidity and vigorously stir The ragùContinue cooking until you obtain a thick, glossy, dark orange sauce with a concentrated aroma.

Prepare the green pastry

Blanch (4.41 oz) 125 g spinach 1–2 minutes, drain, squeeze and blend with 1 egg and 2 egg yolks. Make a well with (6.17 oz) 175 g durum wheat semolina and (2.65 oz) 75 g 00 flour, add the puree and mix until you get a mixture smooth; let it rest for 30–40 minutes covered.

Spread out and, if necessary, blanch the puff pastry

Knead the dough, divide it, and roll it out to 0.6–0.8 mm; cut into sheets approximately 30 x 20 cm (7.87 in). If they are thick, blanch them for 20–30 seconds in salted water and cool on paper towels: they should remain soft, whole, and bright green.

Prepare the béchamel sauce and compose

Melt (2.82 oz) 80 g butter, add (2.82 oz) 80 g flour and cook for 2–3 minutes; pour in (2.11 pt) 1 l of hot milk in a thin stream mounting with whisk and cook for 8–10 minutes until the cream coats the spoon; season with salt and grated nutmeg. Grease baking pan, stendere uno strato sottile di besciamella, alternare sfoglia, ragù, cucchiai di besciamella e 20–(1.06 oz) 30 g di Parmigiano Reggiano per strato; terminare con besciamella e formaggio.

Infornare e riposare

Cuocere in conventional oven preriscaldato a (356°F) 180 °C per 30–40 minuti fino a crosticina dorata e bordi che borbottano. Sfornare e lasciar riposare 20–30 minuti prima di tagliare; servire con ulteriore Parmigiano Reggiano grattugiato.

Chef's Tips

La redazione consiglia: scegliere macinato con 15–20% di grasso per un ragù succoso; usare brodo caldo e cuocere over low heat per 2½–3 ore per concentrare sapori; aggiungere il latte a metà cottura per smorzare l'acidità della passata; riposare le lasagne 20–30 minuti prima di servire per stabilizzare gli strati e facilitare il taglio.

Ingredienti

(6.17 oz) 175 g di fine semolina (semola rimacinata) (per la sfoglia, di buona qualità)
(2.65 oz) 75 g di 00 flour (per la sfoglia)
(4.41 oz) 125 g di spinaci freschi (preferibilmente baby, ben lavati)
1 uovo grande a temperatura ambiente
2 tuorli d'uovo a temperatura ambiente
(24.69 oz) 700 g di ground beef (15–20% grasso consigliato)
(3.53 oz) 100 g di pancetta fresca (tritata)
1 cipolla media (circa (3.53 oz) 100 g), tritata finemente
1 carota media, tritata finemente
1 celery stalk, tritata finemente
(1.01 fl oz) 30 ml di olio extravergine di oliva
(5.07 fl oz) 150 ml di vino bianco secco
(17.64 oz) 500 g di tomato passata (strained tomatoes) di buona qualità
(16.91 fl oz) 500 ml di brodo caldo (vegetale o di carne)
100–(5.07 fl oz) 150 ml di latte intero
(2.82 oz) 80 g di burro per la besciamella
(2.82 oz) 80 g di 00 flour per la besciamella
(2.11 pt) 1 l di latte intero per la besciamella (caldo)
(5.29 oz) 150 g di Parmigiano Reggiano grattugiato (più per servire)
sale fino as needed
pepe nero macinato fresco as needed
noce moscata as needed (per la besciamella)

Can't find it in the US?

durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.