How to make the real green Lasagne alla Bolognese: secrets for the pasta sheet and ragù
GREEN LASAGNE ALLA BOLOGNESE: The Traditional Recipe
There is a reason why Lasagne alla Bolognese are considered the universal symbol of Italian cuisine.
Yet, despite their fame, preparing them impeccably can hide a few traps.
The secret lies in patience and layering.
A true Lasagna Bolognese is not improvised: it requires a ragù that simmers gently for at least three hours, a béchamel with the right consistency and, above all, the mythical green spinach pasta sheet.
It is precisely the contrast between the savory ragù and the sweetness of the green pasta that creates that perfect combination that wins you over at the first bite.
In this recipe I enclosed all the essential steps to prevent the pasta from becoming sticky and to ensure that browned gratin on top which is, let’s admit it, everyone’s favorite part.
Arm yourself with a rolling pin and a good red wine: Sunday is about to become unforgettable!
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 2 Minutes
- Cooking time: 3 Hours
- Portions: 8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
Ingredients GREEN LASAGNE ALLA BOLOGNESE
- 6.2 oz (about 1 1/4 cups) re-milled durum wheat semolina
- 2.6 oz (about 5/8 cup) 00 flour
- 4.4 oz (about 4 cups fresh) spinach (fresh)
- 1 egg (whole)
- 2 egg yolks
- 24.7 oz (about 1.6 lb) beef (ground)
- 9.5 oz (about 0.6 lb) pancetta (fresh, chopped)
- 1.5 cups (about 12 fl oz) tomato purée (passata)
- 2 tablespoons tomato paste (double)
- 3.5 oz (about 3/4 cup chopped) carrots
- 3.5 oz yellow onion (about 1 small (about 100 g))
- 2 stalks celery (about 100 g (about 3.5 oz))
- 1.5 cups vegetable broth (hot)
- 1/2 cup (about 110 ml) red wine (110 ml)
- 6 tablespoons extra virgin olive oil
- 1 pinch black pepper
- to taste fine salt
- 3 1/3 cups (about 27 fl oz) whole milk
- 3 1/2 tablespoons (about 1.8 oz) butter
- 1/3 cup (about 1.8 oz) 00 flour
- 1 pinch nutmeg
- to taste fine salt
- 1 1/2 cups (about 5.3 oz) Parmigiano Reggiano DOP (grated)
- as needed butter
Tools
- Tegame
- Immersion blender
- Work surface
- Pasta machine
- Casserole
- Knife
- Wooden spoon
- Hand whisk
- Small saucepan
- Pot
- Skimmer
- Baking dish
How to make the real green Lasagne alla Bolognese: secrets for the pasta sheet and ragù
Start with a finely chopped mirepoix of celery, carrot and onion. In a heavy casserole, sauté the chopped pancetta in the oil. Add the vegetables and soften over medium-low heat. Increase the heat, add the ground meat and let it sizzle until it becomes dry. Deglaze with the wine, let the alcohol evaporate, then add the tomato paste, tomato purée and broth. Cover and cook over low heat for 2 hours.
Blanch the spinach with very little water for 5-6 minutes. Squeeze them very well and blend with the eggs. On the work surface, combine the flours with the green purée and knead until you obtain a smooth dough.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Prepare a roux by melting the butter and adding the flour. Pour the hot milk in three additions, stirring with a whisk. Season with salt and nutmeg. The béchamel should be creamy but fluid enough to hydrate the pasta in the oven.
Roll the pasta with a pasta machine until a thickness of 0.02 in (0.5 mm). Cut rectangles of about 26 x 17 cm (about 10 1/4 x 6 3/4 in). Blanch them in salted water for 30-40 seconds, drain and lay them on a clean kitchen towel without overlapping, blotting excess water.
In a baking dish (30 x 20 cm — about 11 3/4 x 7 7/8 in), create a base of béchamel and ragù. Place the first sheet and proceed in layers: pasta, béchamel, ragù and a generous sprinkle of Parmigiano. Repeat until you have completed 6 layers. Finish with abundant ragù, cheese and knobs of butter.
Bake at 338°F for 40 minutes.
Ingredient notes and substitutions
The Meat: For a more rustic result, you can use a mix of 60% beef and 40% pork (loin or neck).
The Pancetta: If you can’t find fresh pancetta, flat or rolled pancetta is a good alternative.
The Pasta: The re-milled semolina helps the sheet keep some “bite” even after long oven cooking.
Storage
Lasagne keep in the fridge for 1-2 days. You can also freeze them raw (if the ingredients are fresh): thaw in the fridge for 24 hours before baking.
Extra tips
For a perfect crust, in the last 5 minutes of baking you can switch on the grill/broiler. Remember to let the lasagne rest at least 10-15 minutes out of the oven before cutting: the layers will “set” and the slice will be perfect like in my photo!
FAQ (Questions & Answers)
1. Can I use store-bought dried lasagne sheets?
Yes, but the result won’t be the same. If you use them, make sure the béchamel is much more liquid to allow the pasta to cook properly without becoming hard.
2. Do I really have to blanch the fresh pasta?
Yes, for the true Lasagna Bolognese the blanching is necessary. It pre-cooks the pasta and removes excess starch, ensuring distinct layers that don’t stick together.
3. Can I prepare them in advance?
Certainly! They are even better if prepared the day before and kept in the fridge. Bake them just before serving.
