Lasagne Emiliane
Traditional lasagna is easy to make. Don’t look at these other complicated recipes with millions of ingredients. Traditional lasagna is simple and easy. And it tastes better than any other recipe I have ever tried.
Marthinus StrydomThe Story
Emilia-Romagna is a region in northern Italy, extending from the Apennine Mountains to the Po River in the north. It's known for its medieval cities, rich gastronomy and seaside resorts. The capital, Bologna, is a vibrant city with an 11th-century university and arched porticos lining the streets and squares of its medieval core. Ravenna, near the Adriatic coast, is famed for its brightly colored Byzantine mosaics. Emilia Romagna lies between the River Po to its north and the Apennine Mountains (to its south). It is one of the most fertile and productive regions of Italy, thanks to the mitigating effect that the Adriatic Sea has on the coastal climate.
More about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
Bolognese ragu
- Heat the extra virgin olive oil and butter in a pan, add the onion, celery, carrot and pancetta and sweat on a gentle heat for about 10 minutes until the onion has softened.
- Add the meat and brown all over.
- Increase the heat, add the wine and allow to evaporate.
- Dilute the tomato puree in a little of the stock and stir into the meat.
- Reduce the heat to low, cover with a lid and cook on a gentle heat for 2 hours, checking and adding a little extra stock from time to time to avoid the sauce from drying out.
For the white sauce
- Preheat the oven to 200 degrees centigrade.
- Make the white sauce – melt the butter in a small pan on a medium heat, remove from the heat, stir in the flour with a small hand whisk (this will avoid lumps from forming) until you get a paste, stir in a little milk. Return to the heat, add the remaining milk and stirring all the time, cook on a medium heat for about 3 to 4 minutes until the sauce begins to thicken. Remove from the heat, season with salt & pepper and stir in about a third of the grated parmesan.
- Line an ovenproof dish with a little of the Bolognese sauce, arrange sheets of lasagne over followed by more sauce, then a layer of white sauce, sprinkle some grated parmesan and continue making layers like this until you have used up all the ingredients ending with a topping of white sauce and grated parmesan cheese.
- Bake in the hot oven for about 30 - 35 minutes until golden-brown. Remove, leave to rest for a couple of minutes and serve.
