Did you know that in Italy we have many different variations of the mighty Lasagna? Probably more than 10, starting from the Bolognese one, the Neapolitan, the Roman and so on. And every family probably have their own particular way of making this Italian staple. In this video, I’ll show you how to make one of my favorites: the Lasagna Bolognese. Probably the most authentic one, which originated as far as the Middle Ages. Crazy uh? We really have to cook this together, and this is the reason why I wake up hungry on a Sunday morning. Let’s go.
For the Ragu: 500g Ground Beef 250g Ground Pork 200g Pancetta 2 Celery Stalks 2 Carrots 1 Onion 1 Garlic Clove 2 Bay Leaves 200 ml White Wine 2 TBSP Tomato Paste 500 ml Whole Milk Parmigiano Rind
For the Bechamel: 100g Butter 100g Flour 1000g Whole Milk 50g Parmigiano Reggiano Salt, Pepper, Nutmeg
For the Fresh Pasta: 400g 00 Flour 4 Whole Eggs
The Real Lasagna is Bolognese
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