After visiting Bologna and the surrounding Emilia-Romagna region, I had to make lasagne with green pasta! Five layers of deliciousness from scratch baked in a large pyrex for about an hour. The only cheese used was Parmigiano-Reggiano!
Ragu alla Bolognese
* 2 lb ground Durac Pork (80/20) * 1 lb ground Beef Chuck (80/20) * 1/4 lb diced pancetta * 1 cup dry red wine * 1 cup whole milk (added at the end) * 1 cup finely diced yellow onion * 1/2 cup finely diced carrot * 1/2 cup finely diced celery * 36 oz homemade pork broth * 28 oz strained/pureed tomatoes * 1/2 tsp red pepper flakes * Salt and pepper to taste
Bechamel * 50 grams unbleached flour * 50 grams unsalted butter * 2 cups whole milk * 1/2 tsp kosher salt * Pinch of fresh nutmeg * 1/4 cup grated Parmigiano-Reggiano (added at the end)
Lasagne Verdi * 500 grams unbleached flour * 120 grams egg yolks * 80 grams blanched green spinach
The ragu was simmered on low heat until thickened, about 6 hours. Rolled out lasagne sheets to #6 roller setting on Marcato Atlas 180 and parboiled in salted water for about 1 min before placing in an ice bath. Greased a pyrex with EVOO and added ragu first to prevent the pasta from sticking. Layering consists of lasagne, ragu, bechamel, grated Parmigiano-Reggiano, and freshly cracked black pepper. Once assembled, covered the pyrex with foil and refrigerated whole overnight. About 36 hours later, the lasagne was baked covered at 325F for 40 min, then uncovered at 350F for 15 min, then added Parmigiano-Reggiano to the top and broiled on high until golden.
Perfect pasta texture, rich sauce, and cheesy goodness in every bite!
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After visiting Bologna and the surrounding Emilia-Romagna region, I had to make lasagne with green pasta! Five layers of deliciousness from scratch baked in a large pyrex for about an hour. The only cheese used was Parmigiano-Reggiano!
Ragu alla Bolognese
* 2 lb ground Durac Pork (80/20)
* 1 lb ground Beef Chuck (80/20)
* 1/4 lb diced pancetta
* 1 cup dry red wine
* 1 cup whole milk (added at the end)
* 1 cup finely diced yellow onion
* 1/2 cup finely diced carrot
* 1/2 cup finely diced celery
* 36 oz homemade pork broth
* 28 oz strained/pureed tomatoes
* 1/2 tsp red pepper flakes
* Salt and pepper to taste
Bechamel
* 50 grams unbleached flour
* 50 grams unsalted butter
* 2 cups whole milk
* 1/2 tsp kosher salt
* Pinch of fresh nutmeg
* 1/4 cup grated Parmigiano-Reggiano (added at the end)
Lasagne Verdi
* 500 grams unbleached flour
* 120 grams egg yolks
* 80 grams blanched green spinach
The ragu was simmered on low heat until thickened, about 6 hours. Rolled out lasagne sheets to #6 roller setting on Marcato Atlas 180 and parboiled in salted water for about 1 min before placing in an ice bath. Greased a pyrex with EVOO and added ragu first to prevent the pasta from sticking. Layering consists of lasagne, ragu, bechamel, grated Parmigiano-Reggiano, and freshly cracked black pepper. Once assembled, covered the pyrex with foil and refrigerated whole overnight. About 36 hours later, the lasagne was baked covered at 325F for 40 min, then uncovered at 350F for 15 min, then added Parmigiano-Reggiano to the top and broiled on high until golden.
Perfect pasta texture, rich sauce, and cheesy goodness in every bite!