Recipe by Luigi Taglienti: Traditional Lasagna Bolognese with Parmigiano Reggiano cheese
Ingredients for 4 persons
- 700 g lean veal meat
- 500 g of pureed tomato pulp
- 300 g fresh egg pasta with spinach - traditional recipe
- 200 g traditional béchamel sauce
- 200 g chopped white onion
- 100 g chopped carrots
- 100 g chopped green celery
- 100 ml red wine
- 75 g Parmigiano Reggiano cheese
- 50 g lemon zest
- 2 cloves
- 2 green cardamom seeds
- Extra virgin olive oil to taste
- Pepper and salt to taste
Procedure
In a large, low saucepan, brown the veal meat over high heat, continuing to stir until the meat is evenly browned.
Add the chopped vegetables, allow to cook for a few minutes and douse with red wine.
When the wine has evaporated, add the tomato puree and let it cook slowly for at least 4 hours.
Add béchamel sauce, Parmigiano Reggiano and lemon zest to the ragu, resulting in a creamy mixture.
Dish composition
Line a rectangular cake pan with the egg pasta sheets and start alternating the ragu with the sheets, so as to fill the mold. Bake in a static oven at 175° for 35 minutes.
Serve the lasagna warm.
Photographs by Alessandro Ghirelli
