Beef lasagne
Beef lasagne
There are many different versions of lasagne that can be found throughout Italy, but there’s nothing better than the classic Lasagne alla Bolognese from Emilia-Romagna, with layers of meat ragù, béchamel sauce and cheese. In Bologna, you often find lasagne made with green pasta sheets (which are made by mixing spinach or other green vegetable into the pasta dough), and the ragù is typically made with a mixture of beef and pork mince.
Like all lasagne, this beef lasagne is not a quick dish to make. I always question half way through making it whether it’s worth the time and effort. It takes a long time, particularly if you’re making your own lasagne sheets. However, it’s always worth the effort! You can use ready-made lasagne sheets instead of making your own pasta.
Serves 6
Ingredients
For the ragù
600g beef mince
1 small onion, finely chopped
2 cloves garlic, crushed
1 small carrot, finely chopped
1 stick celery, finely chopped
Handful of fresh herbs (rosemary, thyme, sage), finely chopped
250ml red wine
2 tbsp tomato paste
600ml passata or tinned tomatoes
Extra virgin olive oil
Salt and pepper
For the pasta
250g 00 flour
3 eggs
For the béchamel
50g butter
50g flour
400ml milk
Nutmeg
1 egg yolk (optional)
Method
First, make the ragù. Heat a few tablespoons of olive oil in a large pan over a medium-high heat and add the onion and garlic. Sauté for about five minutes until soft and translucent. Add the carrot and celery and sauté for another five minutes or so, until soft. Next, add the beef mince and cook until nicely browned, about 10 minutes.
Add the fresh herbs and season with salt and pepper. Then, add the wine and cook until most of it has been reduced, about 10-15 minutes. Add the tomato paste and passata/tinned tomatoes, along with about one tin’s worth of water. Lower the heat, and simmer for at least 1 hour.
While the ragù is simmering, make the pasta dough (skip this step if using ready-made lasagne sheets). Tip the flour onto a clean work surface. Make a well in the centre and add the eggs. Beat the eggs lightly with a fork, then slowly incorporate the flour until a rough dough is formed. Knead the dough for about 10 minutes, or until it is soft and elastic. Shape the dough into a ball and cover with an overturned bowl for at least 30 minutes.
Now get on to the béchamel sauce. Melt the butter in a small saucepan over a medium heat, then add the flour and mix to form a roux/paste. Cook for a minute or two, then add the milk gradually, stirring as you go, until you get a smooth sauce. Cook for about 5-10 minutes, whisking continuously, until thickened. Take off the heat and add grated nutmeg, salt and pepper, and an egg yolk (the egg yolk is optional but it makes the sauce nice and glossy). Whisk together then set aside.
Take one third of the rested pasta dough and roll it into a long sheet, about 1mm thick. Cut this sheet into thirds (or more) so it fits into your baking dish (my dish is about 20cm x 30cm). Repeat with the remaining dough.
Blanch the lasagne sheets (about 3 or 4 at a time) in a large pot of boiling salted water for about 30 seconds, then set aside in a single layer on clean tea towels. Sometimes I skip this step and instead submerge the pasta sheets briefly in a bowl of cold water.
Now it’s time to assemble. Start with a thin layer of ragù on the bottom of your dish. Place a layer of the lasagne sheets on top. Add another layer of ragù, followed by béchamel, grated parmesan and torn mozzarella. Repeat with the remaining ingredients until they are all gone. You should get four layers.
Cover tightly with tinfoil and bake in the oven for 30 minutes. Remove the tinfoil, then place back in the oven for another 15-20 minutes until lovely and golden.
