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Kena ivakarau dodonu na Bolognese Itali Lasagna

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Kena ivakarau dodonu na Bolognese Itali Lasagna

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Gacagaca

Moica na Servings:
21 Lasagna Sheets
250 g na grated Parmesan jisi
50 lako Vuaka Qele
500 lako Tawaikava ni qele
250 lako Sosu ni Tomata
50 lako Carrot
50 lako Varasa
50 lako Celery
40 lako Sucu ni taucoko
1 sepuni Ikuri ni goneyalewa na waiwai ni Olive
tovolea Salt
tovolea Pepper ni Black
250 lako Waini Vulavula
3 l Wai
600 ml Sosasa Bechamel

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Cuisine:
  • 235
  • Veiqaravi 8
  • Sala ga o ya

Gacagaca

  • 21 Lasagna Sheets
  • 250 g na grated Parmesan jisi
  • 50 lako Vuaka Qele
  • 500 lako Tawaikava ni qele
  • 250 lako Sosu ni Tomata
  • 50 lako Carrot
  • 50 lako Varasa
  • 50 lako Celery
  • 40 lako Sucu ni taucoko
  • 1 sepuni Ikuri ni goneyalewa na waiwai ni Olive
  • tovolea Salt
  • tovolea Pepper ni Black
  • 250 lako Waini Vulavula
  • 3 l Wai
  • 600 ml Sosasa Bechamel

IDusidusi

Wasea

Kena ivakarau dodonu na Lasagne ni Bolognese sa vaka e dua na kakana ni gastronomy ni Romagna ni i Emilia kei na, vakatabakidua, ena koro ko Bologna. Dina ga ni na authorship ni oqo gona na isaluwaki e na Emiliana, yaco me dua na ivakatakarakara ni cuisine Itali ena vuravura na lasagna. Me vakarautaki e dua na Bolognese vinaka lasagna na ka bibi o ya na dodonu ni digidigi ni gacagaca: taumada na lewe ni manumanu, era dodonu me waki ka vakavinaka sara me ra vata: tawaikava kei na leweni vuaka me ra solia na kena igunugunu ki na icakacaka, qai na tomata pulp ni dodonu ni ivakarau vinaka, kei na iotioti ni ka sega ni lailai, na dina ni lasagna, ka dodonu me tiko ena kedra maliwa na kena vinaka duadua, vata kei na porous ni pastry veiganiti me ra tiko kina na sauce me ra rawata e dua na tautauvata vinaka sara!

Na ikalawa

1
Cakava

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
Cakava

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
Cakava

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 ni 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
Cakava
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
Cakava
25

Once finished preparing the pan, bake in a preheated oven at 200 ° me baleta 25 na miniti (or in a 180 ° ventilated oven for 15 na miniti): 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!

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