Lasagne Bolognese. There isn’t one authentic recipe for lasagne Bolognese, but there are lots of things you can do to make an inauthentic one. One of my friends in Bari is still in shock from the time he was served a lasagne in Newcastle which included sweetcorn 🙂
Sweetcorn aside, the main difference between lasagne Bolognese served in Italy and those commonly served in other countries is that the Italians use far less cheese and usually have only about four layers of pasta.
This recipe uses fresh homemade pasta. I really recommend trying it with fresh lasagne, you’ll really notice the difference. The next best choice would be shop bought fresh lasagne, then dried egg lasagne which you need to precook and last, and definitly least, dried lasagne that needs no precooking. Serves 4-6
Roll out the pasta into sheets. They need to be a little thicker than for tagliatelle. On my pasta machine I use the setting which is two up from the thinnest.
Cut the pasta into rectangles which are roughly 10cm by 8cm.
Cook the lasagne, a few at a time, in plenty of salted boiling water. About 2-3 minutes. If you add a little oil to the water it helps to stop them sticking together. Drain and lay them on a damp tea towel.
Grease a lasagne dish with a little butter.
Arrange a layer of lasagne on the bottom of the dish. Spread one third of the ragù on top, spoon on some white sauce and sprinkle with a little cheese. Dot with some of the butter. Cover with a layer of lasagne.
Repeat until you have used all of the ragù, finishing with a layer of lasagne. Cover with the rest of the white sauce.
Bake in an oven preheated to 200°C for 30 minutes. Be careful not to let the top get too brown.
Remove from the oven and allow to cool for a few minutes before dividing into portions.
Fresh filled pasta takes a bit of time to prepare, but it’s really not that difficult, especially if you have a pasta machine. Ravioli are probably the least fiddly to make, but tortellini look more impressive 😉 . Once you’ve made the first couple it gets easier. This recipe comes from Accademia Italiana della cucina. It was registered with the Bologna Chamber of Commerce on the 7th of December 1974. An authentic tortellino bolognese must have the following filling. Makes about 800g or 100 tortellini.
100g loin of pork
100g mortadella sausage (It MUST come from Bologna of course 🙂 )
100g parma ham (actually, they don’t specify that it has to come from Parma.It seems any raw ham will do)