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Original lasagna, authentic Italian

Tell me in the comments how you think about the recipe of the Original lasagna

Lasaña italian pic

Original lasagna, authentic Italian

Today I am going to teach you how to make Original lasagna as if it were an Italian nonna from the 20th century. That is, without skimping on time, love or the quality of the ingredients.

With its Bolognese sauce simmered , with great taste and love.

We will make the pasta entirely by hand, with egg, if you want you can make it too, or if it is easier for you, use one already purchased.

I’m going to make the homemade bechamel, very creamy and without any lumps. Delicious Everything will be covered with Parmigiano cheese … that is, a dream Original lasagna friends. I invite you to see how it is done and prepare it yourself.

INGREDIENTS

    • 600 beef for stewing
    • 300 pork belly
    • cebolla
    • zanahoria
    • celery stick
    • 200 ml red wine
    • 800 peeled tomatoes or tomato sauce
    • 50 ml leche
    • tbsp olive oil
    • salt to taste
    • ground black pepper to taste

Original lasagna pasta

  • 200 common flour
  • eggs size L or large
  • 1-2 tbsp olive oil
  • pinch salt

Bechamel

  • 80 mantequilla
  • 80 common flour
  • 750 ml leche
  • nutmeg to taste
  • salt to taste
  • black pepper to taste
  • 200 parmesan cheese

STEP-BY-STEP ELABORATION

  • Cut the bacon into small squares. But first we remove the skin because it is very hard.
  • We put the bacon over medium heat so that it cooks slowly.
  • Meanwhile we cut the vegetables into small squares.
  • We don’t forget to remove the bacon!
  • Add a splash of oil to the pan with the bacon. If possible the olive one.
  • And we add the vegetables.
  • We add 1 pinch of salt.
  • And, over medium low heat, we cook until the onion, carrot and celery are soft.
  • We add the veal.
  • We make the heat medium high and stir very well.
  • Once the meat has changed color, add 1 glass of red wine.
  • We cook until the alcohol evaporates.
  • We add tomato sauce or chopped tomatoes. I’m going to use tomatoes that come canned whole but you can use the tomato sauce that you like best.
  • Once the sauce has started to boil we make the heat low and put the lid on but leaving a hole for the steam to come out.
  • The sauce must be cooked for 2 to 4 hours. Very calmly. If you see that it is getting dry add a little more water or broth
  • It took me 3 hours to cook the sauce.
  • Salt and pepper it to your liking.
  • Add the milk to balance the acidity.
  • The sauce is ready.

Pasta fresh pic

HOMEMADE PASTA

  • You can buy pasta or you can make it. I’m going to teach you how to make the pasta for Original lasagna.
  • Sift 200 g of flour into a bowl.
  • Add 1 pinch of salt.
  • Crack 2 large eggs.
  • Add 1 dash of olive oil.
  • Stir very well.
  • Finish rolling the ball with your hand.
  • This dough does not have to be kneaded much. Just integrate all the ingredients very well.
  • We cover it and let it rest for about 20 minutes.
  • Before passing the pasta through the machine, we stretch it a little with a roller. For more information on how to make homemade pasta, I invite you to watch this video .
  • If you don’t have the machine to make the pasta, stretch it with the roller.
  • The ideal thickness of the paste is when it begins to show a little.
  • Cut the sheets in size 10×12 cm. I have had 17 plates.
  • Cook the pasta in plenty of salted water. I am going to cook it in 2 batches so that the sheets do not stick together.
  • Cook the pasta for about 1 minute.
  • We rinse it with cold water.
  • We place it on a cloth to dry.
Bechamel pic
Credits: Taste

BECHAMEL

  • To make bechamel melt the butter.
  • Add the flour.
  • Sauté the flour for 2-3 minutes over medium heat.
  • Add the cold milk and make the heat high.
  • Stir very well. In cold milk the flour is diluted very well.
  • The bechamel must be stirred all the time until it thickens. For more information on how to make the béchamel, take a look here .
  • As soon as it starts to boil, we make a medium heat and cook it for 2 – 3 more minutes.
  • We remove the bechamel from the heat.
  • And we season it. We add 1 pinch of nutmeg.
  • Salt.
  • And some ground black pepper.
  • So that a crust does not form, I cover it with a piece of transparent film.
  • We grate the parmesan or parmigiano.
  • Preheat the oven to 180ºC or 360ºF with heat from above and below.
  • Brush the pan or pan with the butter. The size of my mold is 24x24x6.5 cm
  • Cover the bottom with the béchamel sauce.
  • Top with a layer of pasta.
  • Above pasta is the ragout or meat sauce.
  • Drizzle the ragout with a little béchamel sauce.
  • Sprinkle with parmigiano.
  • Again we put pasta, ragout, béchamel, parmesan and so on until the mold is filled.
  • The last layer we generously cover with bechamel and sprinkle generously with cheese.
  • We bake the Original lasagna for 45 minutes, the last 5 minutes with grill at 250ºC.
  • Before serving you have to rest it for 10 – 15 minutes.

What do you think?

Written by Sara Gómez

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