{"id":590,"date":"2022-04-24T12:41:04","date_gmt":"2022-04-24T10:41:04","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=590"},"modified":"2022-07-10T15:11:05","modified_gmt":"2022-07-10T13:11:05","slug":"lasagna-al-forno-alla-bolognese","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/lasagna-al-forno-alla-bolognese\/","title":{"rendered":"Lasagna al forno alla Bolognese"},"content":{"rendered":"

The first time I tasted lasagna was probably 40 years ago at an Italian restaurant in Esbjerg. I was completely overwhelmed. That's probably why I still remember it. My first attempts at making it myself didn't turn out great, but I've practised in the meantime.<\/p>\n\n\n\n

To make a good Lasagna al forno alla Bolognese, you need to be as true as possible to the traditions of the birthplace of lasagna, Bologna, and that means using a completely original recipe for Rag\u00f9 Bolognese, which you can find below.<\/p><\/blockquote>\n\n\n\n

NB! If you'd rather make a really good \"spaghetti with meat sauce\", the recipe below is the closest you can get to Spaghetti alla Bolognese. Then you can just skip the rest \ud83d\ude42 <\/strong><\/h4>\n\n\n
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Lasagna al forno alla Bolognese<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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The first time I tasted lasagna was probably 40 years ago at an Italian restaurant in Esbjerg. I was completely overwhelmed. That's probably why I still remember it.<\/span>
<\/div>Then Garfield became popular and lasagna was suddenly the talk of the town. I found a recipe and made it myself, but it didn't turn out as good as the first time I tasted it.<\/span>
<\/div>I've never surrendered to the 'lasagne kits' available in the supermarket anyway, and I've also kept ready-made mornay sauce out of my kitchen. Don't feel bound by that!<\/span>
<\/div>Now I'm trying to stay as true as possible to the traditions of the birthplace of lasagne, Bologna, which means using a completely original recipe for Rag\u00f9 Bolognese, which you can find below.<\/span>
<\/div>It needs to simmer for a long time, so to save you time, I've made the portion too big. The rest is for the freezer.<\/span>
<\/div>In other words, you can cut the rag\u00f9 itself down to 60% of the below if you don't want to have a leftover for later.<\/span><\/div>\n
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Prep Time <\/span>30<\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1<\/span> hr<\/span> 30<\/span> mins<\/span><\/span><\/div>
Total Time <\/span>4<\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>homemade pasta, Main course, Italian food<\/span><\/div>
Cuisine <\/span>Italian food<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>6<\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Udstyr
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  • 1 ovenproof dish or baking tray of suitable size<\/div><\/li>
  • 1 food processor or mixeror good upper arms<\/span><\/div><\/li>
  • 1 pasta machineor rolling pin<\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients
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    Rag\u00f9 alla Bolognese<\/h4>
    • 100<\/span> g<\/span> diced bacon (or pancetta)<\/span><\/li>
    • 1<\/span> tbsp<\/span> oil<\/span><\/li>
    • 150<\/span> g<\/span> carrots<\/span><\/li>
    • 150<\/span> g<\/span> celery<\/span><\/li>
    • 150<\/span> g<\/span> onion <\/span> (weight after peeling)<\/span><\/li>
    • 3-4<\/span> cloves of<\/span> garlic<\/span><\/li>
    • 3<\/span> tbsp<\/span> tomato puree<\/span><\/li>
    • 500<\/span> g<\/span> minced beef<\/span><\/li>
    • 500<\/span> g<\/span> minced pork<\/span><\/li>
    • 2<\/span> tbsp<\/span> oil<\/span><\/li>
    • 2<\/span> cans of<\/span> chopped, peeled tomatoes<\/span><\/li>
    • 2<\/span> tbsp<\/span> sugar<\/span><\/li>
    • 2<\/span> tbsp<\/span> wine vinegar or aceto balsamic vinegar<\/span><\/li>
    • 3<\/span> dl<\/span> white wine<\/span><\/li>
    • 2<\/span> dl<\/span> water<\/span><\/li>
    • 3-6<\/span> pcs<\/span> Bay leaves, depending on the size<\/span><\/li>
    • 4<\/span> dl<\/span> milk<\/span><\/li>
    • 30<\/span> g<\/span> salt<\/span> maybe a little more when you taste it<\/span><\/li>
    • freshly ground pepper<\/span><\/li><\/ul><\/div>

      Freshly made pasta<\/h4>
      • 300<\/span> g<\/span> wheat flour, preferably 50% semolina and 50% plain wheat flour<\/span><\/li>
      • 3<\/span> large<\/span> eggs<\/span><\/li>
      • 4<\/span> g<\/span> salt<\/span> (jeg bruger normalt ikke salt i pasta, der skal koges, da det saltes af kogevandet)<\/span><\/li>
      • Maybe 1-2<\/span> tbsp<\/span> Cold water<\/span><\/li><\/ul><\/div>

        Mornay sauce<\/h4>
        • 6<\/span> dl.<\/span> milk<\/span><\/li>
        • 35<\/span> g<\/span> wheat flour<\/span><\/li>
        • 35<\/span> g<\/span> butter<\/span><\/li>
        • \u00bc<\/span> freshly grated<\/span> nutmeg<\/span><\/li>
        • 100<\/span> g<\/span> Grated cheese, preferably freshly grated Parmigiano Reggiano or Grana Padana<\/span><\/li>
        • possibly.<\/span> Salt and freshly ground pepper to taste<\/span><\/li><\/ul><\/div>

          Finalising the lasagne<\/h4>
          • 250<\/span> g<\/span> fresh mozzarella<\/span><\/li>
          • Ad libitum<\/span> freshly grated Parmigiano Reggiano or Grana Padana<\/span><\/li><\/ul><\/div><\/div>\n

            Method
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