Lasagnes à la Bolognaise
Photo : Emanuel Ekström / Unsplash
Le grand plat du dimanche à Bologne : pâtes fines, ragù mijoté de bœuf et porc, béchamel onctueuse et parmesan, gratinés au four.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Cook the vegetables
Warm the oil and butter in a heavy pot over medium-low heat. Add the onion, carrot and celery with a pinch of salt and cook gently, stirring often, until soft and sweet but not browned.
- 2 tbsp olive oil
- 30g butter
- 1 onion
- 1 carrot
- 1 stalk celery
- pinch salt
✅ C'est prêt quand : vegetables are soft and translucent, not browned
Brown the meat
Turn the heat up to medium-high. Add the beef and pork and break them up with a wooden spoon. Cook until all the liquid has gone and the meat starts to sizzle and turn light brown.
- 500g minced beef
- 250g minced pork
✅ C'est prêt quand : meat is lightly browned with no liquid left in the pot
Wine, then milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the meat sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the white sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the vegetables
Warm the oil and butter in a heavy pot over medium-low heat. Add the onion, carrot and celery with a pinch of salt and cook gently, stirring often, until soft and sweet but not browned.
- 2 tbsp olive oil
- 30g butter
- 1 onion
- 1 carrot
- 1 stalk celery
- pinch salt
✅ C'est prêt quand : vegetables are soft and translucent, not browned
Brown the meat
Turn the heat up to medium-high. Add the beef and pork and break them up with a wooden spoon. Cook until all the liquid has gone and the meat starts to sizzle and turn light brown.
- 500g minced beef
- 250g minced pork
✅ C'est prêt quand : meat is lightly browned with no liquid left in the pot
Wine, then milk
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the meat sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the white sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Bake and rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Baked layered pasta dishes go back to medieval Italy, but the version Bologna made famous pairs fresh egg pasta with the city's ragù and a white sauce of butter, flour and milk. In 1982 the Bologna delegation of the Accademia Italiana della Cucina registered an official ragù recipe with the city's chamber of commerce.
In Emilia-Romagna, lasagne is festive food — made for Sundays, holidays and big family lunches, often prepared the day before.
⭐ Why It's Famous
It's the definitive meeting of Emilia-Romagna's great products: Parmigiano Reggiano, rich dairy, pork and egg pasta.
💡 Fun Fact
Traditional Bolognese ragù uses only a little tomato — it's a meat sauce, not a tomato sauce — and milk is the secret to its softness.
Bologna, Emilia-Romagna
44.49°N, 11.34°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!