Classic Lasagna Sauce - Bolognese and Bechamel 🥩

Kitchen appliances and utensils:

• pan with a lid;
• stewpan with a thick bottom;
• scapula;
• 2 separate bowls or bowls;
• tea spoon;
• kitchen scales;
• beaker;
• blender
• garlic
• cutting board;
• cling film;
• sharp knife;
• plate.

Ingredients

Bechamel sauce

Bolognese Sauce

Step cooking

Bechamel sauce

1. To prepare Bechamel sauce, you need to warm the milk, but not bringing it to a boil. You can also use room temperature milk for this sauce.
   
2. Melt the butter over low heat. Note that the oil should not boil, but only melt slowly.
   
3. After the butter has melted, add the wheat flour.
   
4. Fry the flour until golden brown and a delicate aroma, not forgetting to stir constantly.
   
5. Then pour in about a third of warm milk and mix everything thoroughly so that there are no lumps left.
   
6. After this, add the remaining milk and cook for another 5-7 minutes, until the sauce thickens, not forgetting to stir it constantly. Optionally, you can slightly increase the fire to medium. This will speed up the process, but as soon as the sauce thickens, reduce the heat so that the sauce does not burn.
   
7. When the sauce is sufficiently thickened, turn off the heat, add nutmeg to taste and freshly ground black pepper.
   
8. Pour the sauce into a wide container before cooling and cover with cling film so that it touches its surface. Bechamel lasagna sauce is ready.
   

Bolognese Sauce

1. First, grind the tomatoes in their own juice until mashed.
   
2. Cut celery, onions, carrots and pancetta into small cubes. Instead of panchetta, you can use bacon or dried pork belly.
   
3. Finely chop the garlic.
   
4. On medium heat, heat the pan greased with vegetable oil, and put the minced meat on it. Fry the minced meat for 5-7 minutes, stirring constantly, until all the remaining juice has evaporated from it. Stuffing should become friable and acquire a light golden hue. Put the fried minced meat from the pan into a separate plate, and set it aside for a while.
   
5. Add vegetable oil to the same pan, and when it warms up well, add the chopped brisket. Fry for 3-4 minutes until golden brown.
   
6. Next, add chopped onions to the brisket and fry for another 5-7 minutes, until the onions become soft and lightly browned.
   
7. Then add chopped celery and carrots. Fry for another 5-7 minutes, stirring occasionally until the vegetables are soft.
   
8. Then add the garlic and fry for another 1 minute.
   
9. Add the prepared minced meat to the fried vegetables and mix everything well.
   
10. Then pour the wine, mix and fry for another 2-3 minutes.
    
11. When the wine has evaporated, add chopped tomatoes and tomato paste. Mix everything thoroughly and bring to a boil.
    
12. Add spices (oregano, thyme, black pepper and sugar). Salt to taste.
    
13. After this, pour water or broth, mix thoroughly and bring to a boil. If necessary, add some more spices.
    
14. Reduce the heat so that the sauce is constantly boiling slightly, cover with a lid. Cook another 1.5 hours, stirring occasionally. During this time, in small portions, gradually introduce 250 ml of milk into the sauce.
    
15. After an hour and a half, remove the lid and, stirring often, prepare the sauce for another hour and a half, until it thickens. Bolognese sauce for lasagna is ready.
    

Video recipe

After watching this video, you will learn how to cook two classic lasagna sauces. The author tells in detail in what sequence you need to mix all the ingredients. It also demonstrates how to evaporate Bolognese sauce before thickening.

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