Real Lasagna Bolognese recipe 🍝

Kitchen appliances and utensils:

• beaker;
• teaspoon and tablespoon;
• kitchen knife;
• hob;
• pan;
• scapula;
• cutting board;
• peeling for vegetables;
• pan with a lid;
• stewpan;
• whisk;
• lasagna baking dish;
• oven;
• fine grater;
• serving plate.

Ingredients

Step cooking

1. Peel 2 medium-sized carrots. Also, cut a small piece from the celery root and peel it. We wash onions under water and remove the husk.
   
2. Pour about 3-4 tbsp into the pan. l vegetable oil. We spread 500-600 g of ground beef on hot oil. It needs to be well fried. Minced meat needs a little pepper and salt. Periodically stir it with a spatula.
   
3. While the meat is being prepared, cut the carrots into plates 1.5-2 mm thick, then chop into small cubes. Transfer the chopped carrots into a deep bowl.
   
4. We cut onions into small cubes and add it to the bowl with carrots.
   
5. Finely chop the celery and send it into a bowl with the rest of the vegetables.
   
6. We put the pan on the stove and turn on the medium heat. Pour about 3 tbsp. l olive oil or any other vegetable. We spread the vegetables and fry them a little.
   
7. In a stewpan we prepare bechamel sauce. To do this, put it on a small fire, after heating, spread 80-90 g of butter and melt it.
   
8. In melted butter, add 3 tbsp. l flour. All mix well. Warm the butter with flour a little.
   
9. Pour 1/2 cup red dry wine into the vegetables that are fried in a pan and mix a little. We give the wine on the vegetables a little evaporate over medium heat.
   
10. After the evaporation of the wine, add ground beef to the fried vegetables and simmer over low heat.
    
11. Add 500-700 ml of milk to the oil and flour mixture in the stewpan. It is important that it is cold or slightly warm so that no lumps form. Stir everything quickly with a whisk to make the sauce a homogeneous consistency.
    
12. Continuing to mix the sauce, add salt to taste and add a pinch of nutmeg. Do not stop mixing until the sauce thickens.
    
13. In minced meat and vegetables, add 3-4 tbsp. l tomato paste. If possible, it is best to replace it with chopped tomatoes in their own juice.
    
14. Stuffing minced meat and add 150-200 water. We cover the pan with the meat stew and cover and leave to simmer over low heat for 2 hours. If water evaporates, add it as needed.
    
15. At the end of stewing meat stew add 3 branches of chopped basil. You can cut it directly with the stems. It is required to add it at the end of the stew so that it does not lose its flavor. After adding the basil, remove the pan from the heat.
    
16. On a fine grater we rub 60-70 g of Parmesan cheese.
    
17. Pour a little sauce at the bottom of the baking dish, as we will lay out dry lasagna leaves on it. If this is not done, then the dough will stick to the bottom of the form.
    
18. At the bottom of the mold we lay out several sheets of lasagna. If necessary, they can be broken or stacked on top of each other. In total, approximately 12-13 lasagna leaves will be required.
    
19. On top of the dough we spread a layer of minced meat with vegetables. Tuck a layer of meat with a spoon.
    
20. Top with minced meat, pour with bechamel sauce and sprinkle with a small amount of grated Parmesan cheese. Similarly, we stack the remaining sheets of lasagna, minced meat and sauce.
    
21. At the very end we spread the leaves of lasagna. Pour them with a large amount of bechamel sauce and spread the grated Parmesan cheese.
    
22. Preheat the oven to 170 degrees and set to bake with lasagna for 40-45 minutes. After 40 minutes, we take the lasagna out of the oven and let it cool slightly. Divide into portions, put on beautiful plates and serve.
    

Video recipe

The video shows the recipe, guided by which, you can cook a real Italian dish - Lasagna Bolognese. The whole process is described in detail, and during cooking recommendations are made that make the sauce, minced meat and lasagna itself juicy and rich in taste. The video also lists all the ingredients you need.

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