Name: Traditional Italian Bolognese Lasagna
Yield: 8
Cuisine: Italian
Ingredients: Lasagna Sheets: 21; Parmesan cheese: 250 g grated; Ground Pork: 50 g; Ground Beef: 500 g; Tomato Sauce: 250 g; Carrot: 50 g; Onion: 50 g; Celery: 50 g; Whole Milk: 40 g; Extra Virgin Olive Oil: 1 teaspoon; Salt: to taste; Black Pepper: to taste; White Wine: 250 g; Water: 3 l; Bechamel Sauce: 600 ml

Cuisine:

Italyano

235
Naglilingkod 8
Katamtaman

Mga sangkap

21 Mga Lasagna Sheet
250 g gadgad Parmesan cheese
50 g Giniling na Baboy
500 g Giniling na baka
250 g Sarsa ng kamatis
50 g Karot
50 g Sibuyas
50 g Kintsay
40 g Buong gatas
1 kutsarita Dagdag na birhen langis ng oliba
sa lasa Asin
sa lasa Black paminta
250 g Puting alak
3 l Tubig
600 ml Bechamel Sauce

Mga tagubilin

Tradisyonal Bolognese Lasagne ay isang tipikal na ulam ni Emilia Romagna gastronomy at, lalo na, lunsod ng Bologna. Sa kabila ng mga may-akda ng mga recipe na ito ay Emiliana, lasagna ay naging isa sa mga simbolo ng Italian cuisine sa mundo. Upang maihanda ang isang mabuting Bolognese lasagna ang mahahalagang bagay na ito ay ang tamang pagpili ng mga sangkap: una ang pagkain, na dapat maging mahigpit halo-halong: karne ng baka at baboy upang magbigay ng lasa sa mga recipe, Pagkatapos ng kamatis sapal na dapat na ng magandang kalidad, at huling ngunit hindi man lamang, ang tunay na lasagna, na kung saan ay dapat kabilang sa mga pinakamahusay, kasama ang buhaghag na pastry na angkop upang mapanatili ang sarsa upang makakuha ng isang perpektong pagkakapare-pareho!

Hakbang

1 Tapos	To prepare the Bolognese lasagna, start by finely chopping the celery, the peeled and trimmed carrot and the cleaned onion to obtain finely 50 g for each ingredient.
2 Tapos	Heat the oil in a pan and add the chopped vegetables. Stew them for about ten minutes on low heat while stirring, from time to time. After some minutes the sautéed vegetables must be withered and the bottom of the pan dry.
3 Tapos	Add the ground beef and the ground pork. Even the meat should brown slowly for about ten minutes, so stir from time to time. Initially all the juices will come out but once dried you can simmer with the white wine. As soon as the alcohol has evaporated completely and the bottom will be very dry, pour the tomato sauce. Then add only 1 ng mga 3 liters of water, add a pinch of salt, stir and cook over medium-low heat for an hour. After the first hour you can add the second liter of water, stir and continue cooking for another hour. At the end of the second hour of cooking, pour the last liter of water and continue to cook on a gentle flame for another hour. In this way the meat sauce will cook for at least 3 hours with 3 liters of water added in the indicated times. At the end of cooking, the result must be dense (not too dry for this type of oven preparation). Flavour with salt and black pepper, turn off the heat and add the milk, stir and keep aside the ragù (italian meat sauce).
4 Tapos 180	Take a baking pan or a rectangular oven dish measuring 30x20 cm. Spread a bit of béchamel on the pan evenly over the entire surface, then lay the lasagna sheets and pour again a thin layer of béchamel sauce and one layer of ragù, and the grated Parmesan Cheese taking care to cover the whole surface of the pan. Then create another layer of lasagne, (if you prefer also arranged in the opposite direction compared to the first layer so that they are crossed). Then proceed creating a new layer of béchamel. Take care to distribute it on the whole surface of the pan. Add also the ragù and continue in this way for all the layers, béchamel sauce, ragù and Parmesan. Finish with the ragù layer and a plentiful sprinkling of grated Parmesan.
5 Tapos 25	Once finished preparing the pan, bake in a preheated oven at 200 ° para sa 25 minuto (or in a 180 ° ventilated oven for 15 minuto): the lasagna will be ready when you see a light golden crust on the surface. Remove from the oven and let it cool before you bring it to the table and enjoy your Italian Bolognese lasagna!