Lasagne all Bolognese Home Return to       Recipe of the Month Ingredients for 6 persons: Pasta: 300g dry egg lasagne Bolognese sauce: 300g minced beef, 40g diced bacon, 20g butter, 20g butter, 20g extra virgin olive oil, 15g dry porcini, 1 glass of dry red wine, 300g canned chopped tomatoes, 1 tbsp. flour, 1/2 litre stock, 1 small onion, 1 small carrot, 1 stalk celery, all of which have been finely chopped, a bunch of aromatic herbs: parsley, thyme and bay leaves, salt and pepper. Béchamel Sauce: 1 litre milk, 100g butter, 80g flour, salt, nutmeg. Extras: 80g grated Parmigiano Reggiano cheese, 30g melted butter. Utensils: 3 saucepans, a small wooden spoon, 2 oven dishes, 2 tablespoons and a brush. Method: 1. Prepare the bolognese sauce. In a saucepan, brown the vegetables in some oil and butter; add the bacon. 2. Add the minced meat and the herbs, brown thoroughly, stirring with the wooden spoon, until it is nicely coloured and the fat looks clear. Pour in the red wine and leave to evaporate. Sprinkle with flour. 3. Add the tomatoes and the stock and simmer. 4. Soften the dry porcini in warm water, drain, chop finely and add them to the sauce. Season with salt and pepper. Cook gently for at least 2 hours, retrieve the bundle of herbs, taste and adjust the flavour accordingly. 5. Prepare the Béchamel sauce: melt the butter in a saucepan, add the flour stirring with a wooden spoon. As soon as they are blended, gently pour in the boiling milk, stirring constantly. Season with salt and some grated nutmeg, and boil for at least 15 minutes, still stirring. Keep the sauce hot over a pan of boiling water. Assembly 1. Cook the lasagne in plenty of salted boiling water for 5 minutes, drain and cool them off by immersing them in a pan of cold water. Pat dry with a cloth. 2. Grease the oven dishes with the melted butter using a brush, spread the bottom of the dish with a thin layer of Béchamel sauce and of Bolognese sauce. Cover with a layer of lasagne, then some Béchamel sauce, Bolognese sauce and grated cheese. Carry on this way until each dish is full, covering the last layer with grated cheese and melted butter. 3. Transfer to a preheated oven and bake until the surface is golden. Leave to rest a few minutes and serve hot.