{"id":5882,"date":"2018-03-29T20:35:33","date_gmt":"2018-03-30T03:35:33","guid":{"rendered":"https:\/\/travelingboy.com\/travel\/?p=5882"},"modified":"2021-03-24T06:33:47","modified_gmt":"2021-03-24T13:33:47","slug":"lasagne-alla-bolognese","status":"publish","type":"post","link":"https:\/\/travelingboy.com\/travel\/lasagne-alla-bolognese\/","title":{"rendered":"Classic Lasagne alla Bolognese"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1532\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header.jpg\" alt=\"Audrey's Recipes\" width=\"850\" height=\"210\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header.jpg 850w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header-600x148.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header-300x74.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/08\/Audrey_Header-768x190.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><\/p>\n<figure id=\"attachment_5708\" aria-describedby=\"caption-attachment-5708\" style=\"width: 850px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5708\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Lasagne-Verdi-alla-Bolognese.jpg\" alt=\"Lasagne alla Bolognese\" width=\"850\" height=\"560\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Lasagne-Verdi-alla-Bolognese.jpg 850w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Lasagne-Verdi-alla-Bolognese-600x395.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Lasagne-Verdi-alla-Bolognese-300x198.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Lasagne-Verdi-alla-Bolognese-768x506.jpg 768w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Lasagne-Verdi-alla-Bolognese-742x490.jpg 742w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><figcaption id=\"caption-attachment-5708\" class=\"wp-caption-text\">Photo credit Bologna Welcome<\/figcaption><\/figure>\n<p>Like many North Americans I grew-up eating lasagna<em>. <\/em>I recall how my grandmother, who hailed from Genoa, would explain that lasagna was the name of a pasta, not a dish. Her style of preparing lasagna was to boil the pasta, then layer it with a <a href=\"http:\/\/www.visitgenoa.it\/en\/tocco-meat-tomato-sauce\" target=\"_blank\" rel=\"noopener noreferrer\"><em>Tucco<\/em> sauce<\/a> (Genoese dialect) and <em>Parmigiano<\/em>\u2013<em>Reggiano<\/em> cheese, with no baking in the oven.<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5938 aligncenter\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Adelina.jpg\" alt=\"Adelina\" width=\"612\" height=\"804\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Adelina.jpg 612w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Adelina-600x788.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Adelina-228x300.jpg 228w\" sizes=\"auto, (max-width: 612px) 100vw, 612px\" \/><em><span style=\"font-size: small;\">Adelina, my nonna. Photo taken in Seattle, Washington. My love of cooking stems from her.<br \/>\nNonna\u2019s legacy is kept alive as we recreate the many dishes in which she taught us.<\/span><\/em><\/p>\n<p>A classic <em>Lasagne alla\u00a0Bolognese<\/em> is different from the version most commonly prepared in the United States. Instead of thick layers of ricotta and mozzarella cheese, <em>Lasagne alla\u00a0Bolognese<\/em> \u00a0features delicate layers of fresh pasta (spinach is traditional, but plain fresh egg pasta works fine), coated in a luxurious mix of hearty <em>Rag\u00f9 alla Bolognese<\/em> and a creamy <em>besciamella<\/em> (b\u00e9chamel). It&#8217;s one of the world&#8217;s great baked pasta dishes.<\/p>\n<p>Last year I finally made it to <a href=\"https:\/\/travelingboy.com\/travel\/to-live-and-dine-in-bologna-three-days-in-the-gastronomic-capital-of-italy\/\">Bologna<\/a>, long considered the gastronomic capital of Italy. For my last meal, it had to be the quintessential <em>Lasagne alla Bolognese<\/em>. With the rich <em>Rag\u00f9 alla Bolognese, <\/em>it was more rustic than I had imagined, but every bite was still a gift from heaven.<\/p>\n<p><strong>Traditional <\/strong><em><strong>Lasagne alla Bolognese<\/strong><\/em><br \/>\nYield: 6 servings<\/p>\n<p><strong>For the <em>Lasagne:<\/em><\/strong><\/p>\n<ul>\n<li>4 cups unbleached all-purpose flour<\/li>\n<li>6 large eggs<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>\u00bd teaspoon extra virgin olive oil<\/li>\n<\/ul>\n<p>For spinach pasta, use about \u00bc pound of fresh spinach per egg\/portion. Cook the spinach in boiling water until it is wilted (only a minute or two). Squeeze the spinach dry, then chop as finely as possible. Add it to the flour well with the eggs.<\/p>\n<p><strong>For the <\/strong><strong><em>Salsa <\/em><\/strong><em><strong>alla Bolognese:<\/strong><\/em><\/p>\n<ul>\n<li>\u00bd cup extra virgin olive oil<\/li>\n<li>\u00bd cup butter, cubed<\/li>\n<li>1 cup onions, chopped small<\/li>\n<li>\u00bd cup celery, chopped small<\/li>\n<li>\u00bc cup carrots, chopped small<\/li>\n<li>\u00bc pound pancetta, ground (you can ask your butcher to do this)<\/li>\n<li>1 pound veal<\/li>\n<li>\u00bd pound ground beef<\/li>\n<li>1 pound ground pork<\/li>\n<li>1 cup white wine<\/li>\n<li>\u00bd cup tomato paste<\/li>\n<\/ul>\n<p><strong>For the<\/strong> <strong><em>Besciamella:<\/em><\/strong><\/p>\n<ul>\n<li class=\"auto-style2\">4 tablespoons butter<\/li>\n<li class=\"auto-style2\">4 tablespoons flour<\/li>\n<li class=\"auto-style2\">2 cups milk<\/li>\n<li class=\"auto-style2\">1\/4 teaspoon ground nutmeg<\/li>\n<li class=\"auto-style2\">3 tablespoons grated Parmigiano Reggiano cheese<\/li>\n<li class=\"auto-style2\">Salt<\/li>\n<\/ul>\n<p><strong><em>To prepare the <\/em><\/strong><strong><em>Salsa <\/em><\/strong><em><strong>alla Bolognese:<\/strong><\/em><\/p>\n<p>In a large Dutch oven or saucepan, heat the olive oil and butter. Add the onions, celery and carrots and cook until they become very soft and begin to caramelize. In a large bowl, mix together the pancetta, veal, beef and pork. Add the meats to the pan and cook until they begin to brown. Add the wine and continue to cook until most of the liquid is evaporated\u2014it should just be moist around the edges of the meat. Add the tomato paste and stir well. Bring to a simmer. Reduce the heat to low and cook for 2 hours.<\/p>\n<p><em><strong>To prepare the <\/strong><\/em><strong><em>Besciamella<\/em><\/strong><strong><em>:<\/em><\/strong><\/p>\n<p>In a medium saucepan, heat the butter until it has melted. Add the flour and stir until the consistency is smooth. Over medium heat, continue to cook until the mixture turns a light golden brown, about 6-7 minutes.<\/p>\n<p>Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously, until it is very smooth and is brought to a boil. Cook the sauce for 30 seconds and then remove it from the heat. Season the besciamella with salt and nutmeg, to taste and set aside until ready to use.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5937\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Creating-the-Lasagne.jpg\" alt=\"creating the Lasagne\" width=\"848\" height=\"563\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Creating-the-Lasagne.jpg 848w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Creating-the-Lasagne-600x398.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Creating-the-Lasagne-300x199.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2018\/03\/Creating-the-Lasagne-768x510.jpg 768w\" sizes=\"auto, (max-width: 848px) 100vw, 848px\" \/><\/p>\n<p><strong>To create the<em> Lasagne:<\/em><\/strong><\/p>\n<p>On a marble or wooden work surface, pile the flour into a mound. Make a well in the center of the mound. In a small bowl, beat the eggs, salt, and olive oil together with a fork until blended, and then pour them in the well. Continue beating the egg mixture with the fork, gradually drawing in flour from the sides of the well until the egg has been absorbed by the flour. If needed, drizzle a small amount of warm water, and continue mixing. Once the dough has formed, clean your hands and the work surface.<\/p>\n<p>Flour the work surface again. Knead the dough: press the heel of one hand deep into the ball, keeping your fingers high, then press down on the dough while pushing it firmly away from you. The dough will stretch and roll under your hand like a large shell. Turn the dough over, then press into the dough, first the knuckles of one hand, than with the other; do this about ten times with the knuckles of each hand. Then repeat the stretching and knuckling process, using more flour if needed to prevent sticking, until the dough is smooth and silky, for about 10 to 20 minutes. Roll the dough into a smooth ball.<\/p>\n<p>Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 1 hour at room temperature or up to 1 day in the refrigerator, before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for at least 1 hour before rolling and shaping.<\/p>\n<p>Shape the dough into a rough circle. Lightly flour the clean work surface. With a rolling pin, begin rolling the dough as you would a pastry crust, starting in the center and rolling away from you to the outer edge. Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1\/8 inch thin or less. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. Italian tradition dictates that the sheet of dough be transparent enough to read text beneath.<\/p>\n<p>Fresh egg pasta cooks in a flash (think: 10 to 15 seconds). As soon as it rises to the surface of the heavily-salted\u00a0cooking water, it is likely ready. A taste test will show if it is <em>al dente<\/em> enough.<\/p>\n<p><strong><i><span lang=\"EN\">To assemble\u00a0the dish:\u00a0<\/span><\/i><\/strong><\/p>\n<p><span lang=\"EN\">Preheat the oven to 375\u00b0F.<\/span><\/p>\n<p><span lang=\"EN\">Assemble the Lasagne in a 10-by-20-inch lasagna pan: spread a layer of Bolognese over the bottom and top with a sprinkling of Parmigiano, a layer of pasta, a layer of besciamella, another layer of Bolognese, a sprinkling of Parmigiano and pasta. Repeat until all the ingredients are used up, finishing with a layer of pasta topped with besciamella, Bolognese and Parmigiano.<\/span><\/p>\n<figure id=\"attachment_2670\" aria-describedby=\"caption-attachment-2670\" style=\"width: 850px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2670\" src=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/10\/Bologna-Lasagna.jpg\" alt=\"Lasagne alla Bolognese\" width=\"850\" height=\"478\" srcset=\"https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/10\/Bologna-Lasagna.jpg 850w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/10\/Bologna-Lasagna-600x337.jpg 600w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/10\/Bologna-Lasagna-300x169.jpg 300w, https:\/\/travelingboy.com\/travel\/wp-content\/uploads\/2017\/10\/Bologna-Lasagna-768x432.jpg 768w\" sizes=\"auto, (max-width: 850px) 100vw, 850px\" \/><figcaption id=\"caption-attachment-2670\" class=\"wp-caption-text\"><span style=\"font-size: small;\">Photo taken in Bologna, minutes before I devoured this magnificent dish with gusto.<\/span> Photograph by Deb Roskamp<\/figcaption><\/figure>\n<p><span lang=\"EN\">Bake for 45 minutes, or until the edges are browned and the sauces are bubbling. Allow the Lasagna to stand for 10 minutes before serving. Have leftovers? No problem: the flavors will <em>\u201cget better acquainted.\u201d <\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Like many North Americans I grew-up eating lasagna. I recalled how my grandmother, who hailed from Genoa, would explain that lasagna was the name of a pasta, not a dish. Her style of preparing lasagna was to boil the pasta, then layer it with a Tucco sauce (dialect) and Parmigiano\u2013Reggiano cheese, with no baking in the oven.<\/p>\n","protected":false},"author":9,"featured_media":5708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[436,437,1022,1023,30],"class_list":["post-5882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-travel-recipes","tag-bologna","tag-italian-cuisine","tag-lasagna","tag-lasagne-alla-bolognese","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Classic Lasagne alla Bolognese - Traveling Archive<\/title>\n<meta name=\"description\" content=\"A classic Lasagne alla Bolognese is different from the version most commonly prepared in the United States and features delicate layers of fresh pasta coated in a luxurious mix of hearty Rag\u00f9 alla Bolognese and a creamy besciamella.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/travelingboy.com\/travel\/lasagne-alla-bolognese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Classic Lasagne alla Bolognese - 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