The Ultimate Lasagna
Ingredients: Veal mince, Pork mince, Carrot, Celery stick, Onion · 180 min cook time · 700kcal · ₩45,200
Ingredients
500g Veal mince, 500g Pork mince, 1ea Carrot, 1ea Celery stick, 0.5ea Onion, 1병 Homemade tomato sauce (passata), 1glass Red wine, 10g Salt, 5g Pepper, 200g Provolone cheese, 200g Buffalo mozzarella, 100g Pecorino cheese (grated), 25g Butter, 25g Plain flour, 250ml Milk, 2g Nutmeg, 500g Fresh lasagna sheets, 50ml Extra virgin olive oil, 1glass Water
Instructions
1. Prepare the soffritto by heating a generous amount of extra virgin olive oil in a pan. Add the chopped carrots, onion, and celery. Cook for 5 to 10 minutes until golden and moist.
2. Add the veal and pork mince to the soffritto. Break up the meat and cook until it turns gray.
3. Pour in one glass of red wine. Cook for about 5 minutes until the wine evaporates and the flavors are absorbed by the meat. If you don't want to use wine, use water or vegetable stock.
4. Add the homemade tomato sauce (passata) to the meat mixture. Reserve about half a bottle of passata for the top layer of the lasagna. Season with salt and pepper.
5. Cover the sauce and cook for the first hour on medium-low heat, stirring occasionally, to allow the flavors to meld and the tomato to reduce without drying out.
6. While the ragu is cooking, prepare the béchamel sauce. In a small pan on low heat, melt the butter. Add the plain flour and stir until combined, forming a roux.
7. Gradually add the milk, a little at a time, to the roux while continuously stirring on medium-low heat to prevent lumps. Continue adding milk and stirring until you achieve a thick, creamy consistency. Season with nutmeg and salt.
8. After the first hour of cooking the ragu, remove the lid. Add one standard glass of water to prevent the sauce from burning. Continue cooking for another hour on medium-low heat, stirring frequently, adding more water if needed.
9. Once the ragu has cooked for a total of 2 hours, it should be rich and flavorful. Turn off the heat and let it cool slightly before assembling the lasagna.
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