Tag Archives: Besciamella

Lasagne alla Bolognese (Lasagna with Bolognese Sauce)

17 Dec

Lasagna has a long history (see the Lasagne al pesto post) but the Lasagne alla Bolognese recipe, typical from Emilia Romagna, traces its origins no further than the start 19th century when some restaurants in Bologna (Emilia Romagna) began serving this dish to their clients. It was an instant hit! Since then this recipe has been one of the symbols of Italian cuisine and is very popular all over the world, and in my family it is always on the table at Christmas. To prepare good lasagna alla Bolognese the most important thing is the choice of the ingredients: first of all the Bolognese sauce (ragù) should be made using half beef and half pork meat, the tomatoes should be very juicy and tasty, and homemade pasta certainly gives this dish a special flavor and texture that you will not experience using pre-packed pasta. Making fresh, homemade pasta is not too difficult; it’s fast and lots of fun!!! I remember that I loved to make fresh pasta as a kid with my mom, my aunts and my grandmother. It was so much fun kneading the dough; it’s something creative, productive and educational to do with your kids on rainy days and to keep them away from video games and tv reruns. You can enjoy this recipe either as a first course or a main course, and it is also a perfect party dish to serve at family gatherings.

LASAGNE ALLA BOLOGNESE (LASAGNE WITH BOLOGNESE SAUCE)
Preparation time: 1 hr+30 min. baking time                          Servings: 4

Lasagne ragù 1 small

INGREDIENTS
Bolognese Sauce (“Ragù“)
30 g (2 tablespoons) unsalted butter
80 g (½ cup) cured pancetta bacon (not smoked)
1 large onion, finely chopped
1 large carrot, peeled and finely chopped or diced
1 celery stalk, finely chopped
2 minced garlic cloves
225 g (½ pound) ground beef chuck
225 g (½ pound) ground pork
120 ml (½ cup) red wine
240 ml (1 cup) beef stock
1 can (about 250 ml) peeled whole tomatoes
5 tablespoons cream
Salt, freshly ground black pepper and freshly grated nutmeg to taste

Homemade Pasta
330 g (2 cups) Italian Grade 00 flour
3 large eggs

Besciamella Sauce
1 l milk (approx. 4 cups)
100 g (⅔ cup
) all-purpose flour
½ teaspoon of salt
30 g (2 tablespoons) unsalted butter
Freshly ground pepper and freshly grated nutmeg to taste

DIRECTIONS
Bolognese Sauce
1. In a large heavy saucepan over medium heat, sauté the butter and the pancetta for 3 minutes, stirring constantly. Add the onion, and when it begins to soften add the other vegetables. Sauté over low heat for 8 minutes until golden, stirring constantly
2. Add the ground meat and continue cooking for about 10 minutes
3. Add the wine and increase the heat to high to evaporate the alcohol
4. Add the tomatoes and the stock. Reduce the heat to low and cook for about 1 hour stirring occasionally until thick
5. Remove from heat and add the cream
6. Season with salt, pepper and nutmeg. Set aside.

Homemade Pasta
Place the flour in a volcano-shaped pile on a work surface (wood is the traditional material) making sure that the “crater” provides a large enough well in the center to receive the eggs. Wash the eggs under running water and crack them into the well. Beat the eggs with a fork for 1-2 minutes, then gradually blend the flour into the eggs, starting from the inner wall of the well and continuing until all the flour and the eggs are completely combined. You have to add flour until the dough is no longer sticky (you may have to use extra flour depending on the absorption characteristics of the flour and on the temperature of the room). Knead the dough for about 15 minutes to form a smooth and elastic ball. This procedure helps develop the gluten in the flour, so your pasta will be springy and al dente when it is cooked. Place the dough in a clean cotton dish towel to rest for about 20 minutes at room temperature. Divide your pasta in 4 equal parts and roll out one part at a time (keeping the rest in the dish towel until ready to work).

ROLLING OUT BY HAND. To roll out your pasta you need a wooden pin – mattarello – (about 80 cm long and 4 cm diameter, 37 x 2 in). Dust each piece lightly with flour and roll out to the desired thickness; you should be able to see your hand through it. Work fast because the pasta dries much quicker than you might think. Cut the pasta into rectangular sheets (20 x 10 cm; 8 x 4 in) and let them rest for about 10 minutes on a cotton dish towel.

ROLLING OUT BY MACHINE. A hand-cranked pasta machine is the best to use. Kids especially love this part. Start out using the widest setting. Run the pasta through for about 6-7 times until the dough is smooth. If the sheet tears dust it with flour. Continue to run each sheet through the machine, reducing the thickness a notch at a time, until you reach the desired thickness and you can see your hand through it. At this point follow the same procedure as for rolling out by hand.

Besciamella Sauce
1. In a medium saucepan mix the milk and the flour well with a whisk until smooth. This will prevent any lumps from forming. Add the salt
2. Cook 3-4 minutes (medium-high heat) stirring constantly
3. Lower the heat as soon as the mixture reaches a slow boil and then continue to cook for about 10-12 minutes, stirring constantly to the right thickness (smooth and creamy). Stir constantly to ensure that it doesn’t stick or burn.
4. Add butter and stir until melted

In an 11-cup baking pan (23 cm x 18 cm; approx. 9 in x 7 in), spread a paper-thin layer of besciamella. Arrange the pasta sheets side by side, covering the besciamella in the bottom of the baking pan (about 2 lasagna sheets). Cut the pasta, if necessary, to make a complete layer from side to side. Spread some of the ragù (about ⅓) evenly on top of the pasta, followed by a layer of besciamella (about ⅓), some parmesan and another layer of pasta. Repeat this process until you have a total of three layers of pasta and finish with the remaining ragù and besciamella. Bake for about 30 minutes, until top is brown and bubbly. Let it rest at room temperature for about 8-10 minutes before serving. Sprinkle some freshly-grated parmesan on top and serve warm.

Note: I recommend starting this whole process by preparing the ragù first. While it is cooking you can make the pasta and then the besciamella sauce. If, instead, you use dry pre-packed lasagna, just refer to the baking time suggested on the package.

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Lasagne al Pesto (Pesto Lasagna)

11 Oct

Lasagne, one of the most popular Italian dishes, has a long and interesting history.  A popular tradition traces its origin to the ancient Greeks. In fact, the name “lasagna” is actually not Italian at all!  It comes from the ancient Greek language and means dish or bowl, but over time, the term lasagne has come to refer to layers of thin pasta that are cooked with and separated by different ingredients such as meat, fish, vegetables or cheese, as well as besciamella, or béchamel, sauce, of course.  You have may tried the traditional Lasagne with Bolognese sauce, but maybe not the Lasagne al pesto that I am going to present today.  The pesto sauce makes lasagna even more special and delicate, a tasty delight for your palate, and is an excellent vegetarian dish (remember, however, that it does contain eggs and dairy products).  You can enjoy this dish as a first course (like we Italians do) or as a main dish.

LASAGNE AL PESTO

Preparation time:  1 ½  hrs.          Baking Time:  30 min.
Servings:  4

 

INGREDIENTS
1 l (approx. 4 cups) besciamella sauce
180 g (¾ cup) pesto
6 sheets of Lasagne pasta (20 x 10 cm; 8 x 4 in)

Pesto
3 medium sized garlic cloves
60 g (2 cups) fresh Sweet basil
40 g (⅓ cup) pine nuts
70 ml (⅓ cup) olive oil (Extra Virgin)
50 g (½ cup) grated Parmesan cheese
Sea salt to taste (optional)

Besciamella Sauce
1 l milk (approx. 4 cups)
100 g (⅔ cup ) all-purpose flour
½ teaspoon of salt
30 g (2 tablespoons) unsalted butter
Freshly ground pepper and freshly grated nutmeg to taste

DIRECTIONS
Preheat the oven to 170°C (350°F)

Pesto (makes about 1 cup)
1.Toast the pine nuts for about 5 to 6 minutes on a baking sheet in a preheated oven at 170°C (350°F) or stirring constantly in a non-stick skillet on the stove.  Set aside
2.Wash the basil and dry it.  Drop the garlic in a running food processor.  Add the basil and pine nuts until it becomes a grainy mixture
3. Slowly add the olive oil in a constant stream while the food processor is on to reach the desired consistency
4. Add the Parmesan cheese and pulse until blended.  Add a pinch of salt to taste and set aside.

Besciamella Sauce (makes about 4 cups)
1. In a medium saucepan mix the milk and the flour well with a whisk until smooth.  This will prevent any lumps from forming
2. Add the salt
3. Cook 3-4 minutes (medium-high heat) stirring constantly
4. Lower the heat as soon as the mixture reaches a slow boil and then continue to cook for about 10-12 minutes, stirring constantly to the right thickness (smooth and creamy).  Add the butter.  Stir constantly to ensure that it doesn’t stick or burn
5. Remove from the heat.  Mix well the besciamella sauce with pesto.

In an 11-cup baking pan (23 cm x 18 cm; approx. 9 in x 7 in), spread a paper-thin layer of besciamella mix.  Arrange the pasta sheets side by side, covering the besciamella in the bottom of the baking pan (about 2 lasagna sheets).  Break the pasta, if necessary, to make a complete layer from side to  side.  Spread some of the besciamella (about ⅓) evenly on top of the pasta, followed by another layer of pasta.  Repeat this process until you have a total of three layers of pasta and finish with the remaining besciamella.  Bake for about 30 minutes, until top is brown and bubbly (follow the suggested baking time on the lasagne package).  Let it rest at room temperature for about 8-10 minutes before serving.  Sprinkle some toasted pine nuts on top and serve.

Note: Pesto is not too difficult to make, but tasty and fresh basil is not easy to find all year round.  Pesto is a pasta sauce which originates from Genova, in the Liguria region of northern Italy, and is made with fresh Sweet basil (Mediterranean basil) and pine nuts.  If you don’t want to make fresh pesto, then look for a  good Italian brand in the grocery cooler or with the canned sauces.  One final word of caution!  Make certain that the ingredient list on the package specifies “olive oil”!  –Paola

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