Lasagne alla Bolognese

Made with Parmareggio Butter · Parmigiano Reggiano DOP PARMAREGGIO Grated 30 Months · Parmigiano Reggiano DOP PARMAREGGIO 30 Months ·
Execution time
3 h 1/2


/home/ek41iafz/public_html/ '<p>Ragout and filling:</p>
<li>300 g minced beef</li>
<li>140 g chopped bacon</li>
<li>50 g carrots</li>
<li>50 g celery</li>
<li>50 g onion</li>
<li>300 g tomato sauce</li>
<li>50 ml whole milk</li>
<li><strong>Parmigiano Reggiano 30 Months</strong></li>
<li><strong>Grated cheese 30 Months</strong></li>
<li>beef stock as required</li>
<li>red wine as required</li>
<li>salt as required</li>
<li>pepper as required</li>
<p>Home-made pasta:</p>
<li>340 g all-purpose flour</li>
<li>2 eggs</li>
<'... (length=715)

Ragout and filling:

  • 300 g minced beef
  • 140 g chopped bacon
  • 50 g carrots
  • 50 g celery
  • 50 g onion
  • 300 g tomato sauce
  • 50 ml whole milk
  • Parmigiano Reggiano 30 Months
  • Grated cheese 30 Months
  • beef stock as required
  • red wine as required
  • salt as required
  • pepper as required

Home-made pasta:

  • 340 g all-purpose flour
  • 2 eggs
  • 200 g boiled and chopped spinach


  • 480 ml milk
  • 40 g butter
  • 40 g all-purpose flour
  • salt as required
  • nutmeg as required


array (size=6)
  0 => 
    array (size=1)
      'passaggio' => string '<p>Start by concentrating on the homemade pasta: take the all-purpose flour, make a well in the centre and break two eggs into it, then start mixing everything by kneading. Rest the pasta for 30 minutes.</p>
' (length=208)
  1 => 
    array (size=1)
      'passaggio' => string '<p>In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.</p>
' (length=215)
  2 => 
    array (size=1)
      'passaggio' => string '<p>Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.</p>
' (length=285)
  3 => 
    array (size=1)
      'passaggio' => string '<p>Then, cut out the tortelli with a pastry cutter wheel. It is important that the tortelli are a similar size to each other to ensure that each one is cooked properly.</p>
' (length=173)
  4 => 
    array (size=1)
      'passaggio' => string '<p>Put a pan full of salted water on to boil, once the temperature is reached, add the tortelli, which will be ready after 5 minutes.</p>
' (length=138)
  5 => 
    array (size=1)
      'passaggio' => string '<p>Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.</p>
' (length=159)

Take a pan and put in on a low heat, melt the butter and then, add the chopped bacon, celery, carrots and onion (all finely chopped) and the minced beef, stirring continuously.  Add a little red wine and tomato sauce; slowly pour in the meat stock to blend it with the mixture and lastly, the whole milk with a twist of salt and pepper, as required. Leave to simmer on a low heat for about 2 hours.


In the meantime, make the pasta: take the all-purpose flour, make a well in the centre and break two eggs in it, add the boiled, chopped spinach and start blending the two mixtures. Then, once the egg has become firm by being blended with the spinach, add the flour to the mixture and when finished, rest it for 30 minutes.


Meanwhile, make the bechamel: take a pan and put in on a low heat to melt the butter. Add the all-purpose flour and gradually pour in the milk, stirring all the time, to prevent any lumps from forming.  Add the salt and grated nutmeg.


Take the pasta dough and roll it out until you have a thin sheet. Cut out rectangles of the same size and cook them in boiling water, then plunge them in cold water before leaving them to dry on a clean cloth. Start grating the Parmigiano Reggiano and grease an oven-proof dish.


Place an even layer of bechamel on the bottom of the oven-proof dish, followed by a layer of ragout and then, a layer of pasta. Make another layer of bechamel, one of ragout with some grated Parmigiano Reggiano and the pasta, then another layer of bechamel, one of ragout and Parmigiano Reggiano to complete the dish.


Dot the top of the dish with knobs of butter. Put the dish in the oven pre-heated to 180° for 30 min.


Your delicious lasagna with bolognese sauce is now ready to share with friends and family!

Casa Modena and Parmareggio are part of: Gran Terre
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