Lasagna with Bolognese sauce is certainly one of the most popular condiments for making lasagna! But this week, for Sunday lunch, we have something special. Friends and relatives will be delighted by a steaming pan of this lasagna with sausage ragù! Sausage, even tastier than minced meat, once cooked does not crumble like the latter, it remains thicker and gives each taste a truly special taste.
INGREDIENTS FOR A 30X20 CM TRAY
- Egg lasagna 250 g
- Grana Padano
- Fresh thyme to taste
- Fresh oregano to taste
- Bay leaves
- Rosemary
- Bechamel 500 gr
FOR THE SAUCE
- Sausage (pork) 800 g
- Beef minced meat 500 g
- Tomato puree 450 g
- Celery 1 stalk
- Onions 1
- Carrots 1
- Extra virgin olive oil
- Salt up to taste
- Black pepper to taste
- White wine 250 g
To prepare the Bolognese lasagna, start by finely chopping the celery, then peeled and blunt carrot and the peeled onion with a knife to obtain 50 g for each ingredient.
Heat the oil in a pan and add the chopped vegetables, stew for about ten minutes over low heat while stirring from time to time. After the time has elapsed, the sauté must be wilted and the bottom of the pan dry. Add the coarsely minced beef and sausage (pork).
The meats should also brown slowly for about ten minutes, so stir to seal well. Initially, all the juices will come out but once dried you can blend with 250 g of white wine. As soon as the alcohol has evaporated completely and the bottom is completely dry, pour in the tomato puree. Then add only 1 of the 3 liters of water.
Add a pinch of salt, stir and cook over medium-low heat for an hour. After the first hour, you can add the second liter of water, stir and continue cooking for another hour. At the end of the second cooking hour, pour in the last liter of water and continue to cook over low heat for another hour.
In this way, the ragù will cook for at least 3 hours with 3 liters of water added in the times indicated. At the end of cooking the result must be thick (not too dry for this type of oven preparation). Season with salt and pepper, turn off the heat, stir and set aside the sauce.
Then move on to the composition of the lasagna: take a pan or a rectangular baking dish measuring 30×20 cm. Distribute a drizzle of béchamel on the pan evenly over the entire surface, then lay the lasagna and pour again a thin layer of béchamel and one of meat sauce.
Add the grated Parmesan, taking care to cover the entire surface of the pan. Then create another layer of lasagna, (if you prefer also arranged in the opposite direction from the first layer so that they are crossed).
Then proceed by creating a new layer of béchamel. Take care to distribute it over the entire surface of the pan. Also, add the ragù and continue like this for all the layers alternating lasagna sheets, béchamel, ragù, and Parmesan.
Finish with a layer of meat sauce and a sprinkling of plenty of grated Parmesan.
Once the preparation of the pan is finished, bake in a preheated static oven at 200 ° for about 25 minutes (or in a convection oven at 180 ° for 15 minutes): the lasagna will be ready when you see a light golden crust on the surface.
Remove from the oven and let them cool before serving and enjoying your lasagna!
ENJOY!
