Bolognese lasagna is a great classic of Italian cuisine, loved all over the world! Discover with GialloZafferano the traditional recipe to make a perfect 'Ragù Alla Bolognese' (meat sauce), a smooth béchamel sauce, and homemade green lasagna sheets. Prepare the best lasagna ever at home – it is the perfect first course for a Sunday or holiday lunch, and it's delicious the day after!

★ 00:38 HOW TO MAKE THE MEAT SAUCE
★ 07:01 HOW TO MAKE THE LASAGNA SHEETS
★ 08:16 BÉCHAMEL SAUCE
★ 09:09 LASAGNA LAYERS
★ 12:18 BAKING
★ 12:34 FINAL PRESENTATION

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★ INGREDIENTS AND RECIPE: https://ricette.giallozafferano.it/La...

★ INGREDIENTS (8 servings)

FOR THE EGG LASAGNA SHEETS
Remilled durum wheat semolina flour 3/4 lb (350g)
Cake flour 1/3 lb (150g)
Spinach (raw) ½ lb (250g)
Eggs 2
Egg yolks 3

FOR THE RAGÙ (MEAT SAUCE)
Beef (minced beef, coarsely ground and mixed) 2/3 lb (300g)
Pork pancetta 1/3 lb (150g)
Carrots 1 and 3/4 oz (50g)
Celery 1 and 3/4 oz (50g)
Golden onions 1 and 3/4 oz (50g)
Red wine 1/2 cup (100g)
Tomato puree 1 and 1/4 cup (300g)
Vegetable broth to taste
Extra virgin olive oil 1 tbsp
Salt up to taste
Black pepper to taste

FOR THE BÉCHAMEL SAUCE
Butter 2 and 1/2 oz (70g)
Cake flour 2 and 1/2 oz (70g)
Whole milk 4 cups (1 liter)
Salt to taste
Nutmeg to taste

TO SEASON
Butter to taste
Grated Parmesan cheese 2 and ¼ cups (270g)


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