Lasagne alla bolognese

Ingredients

• Wheat flour, all-purpose 350 g 300 g for the pasta, 50 g for the bechamel
• Whole egg, fresh 150 g 3 eggs for the pasta
• Ground beef, 80% lean 400 g
• Tomato passata 400 g
• Tomato paste 60 g
• Fresh onion 60 g
• Carrot, raw 60 g
• Celery, raw 60 g
• Red table wine 100 g
• Whole milk 500 g
• Butter, salted 60 g
• Parmesan, hard 100 g grated
• Extra virgin olive oil 20 g
• Fine salt 7 g
• Black pepper, ground 2 g
• Nutmeg, ground 1 g

Steps

1. 1 Knead 300 g of flour with the eggs.

   4 min · speed 1 · dough

2. 2 Rest the dough for 30 minutes, then roll out thin sheets.

3. 3 Chop the onion, carrot and celery.

   5 sec · speed 5

4. 4 Add the oil and saute the chopped vegetables, without the measuring cup.

   3 min · 100 °C · speed 1 · reverse

5. 5 Add the beef and brown it.

   5 min · 100 °C · speed 1 · reverse

6. 6 Deglaze with the red wine.

   2 min · 100 °C · speed 1 · reverse

7. 7 Add the passata, tomato paste, salt and pepper and cook the ragu.

   20 min · 100 °C · speed 1 · reverse

8. 8 Make the bechamel: melt the butter, add 50 g of flour, then the milk and nutmeg.

   7 min · 90 °C · speed 4

9. 9 Layer the lasagne with ragu, bechamel and Parmesan and bake at 180 degrees for 30 minutes.

Nutrition