Lasagna Bolognese – Silver Spoon

Serves 4

3 tbs. olive oil
1 carrot, chopped
1 onion, chopped
2-3/4 cups ground meat
scant 1/2 cup dry white wine
generous 1 cup bottled strained tomatoes
2 tbs. butter, plus extra for greasing
1 quantity fresh pasta dough (200g flour, 2 eggs, salt)
1 quantity béchamel sauce
scant 1 cup Parmesan cheese, freshly grated
salt and pepper

Heat the olive oil in a pan, add the carrot and onion, and cook over low heat, stirring occasionally, for five minutes.Add the meat and cook until browned, then pour in the wine and cook until it has evaporated. Season with salt, add the strained tomatoes and simmer for 30 minutes, then season with pepper. Preheat the oven to 400 degrees F. Grease an ovenproof dish with butter. Roll out the pasta dough into a sheet. Cut into 4-inch squares and cook, a few at a time, in plenty of lightly salted boiling water for a few minutes. Drain and place on a damp dish towel. Arrange a layer of pasta at the bottom of the prepared dish, spoon on some of the meat sauce, then some of the béchamel sauce on top; sprinkle with some of the Parmesan and dot with some of the butter. Repeat the alternating layers until all the ingredients have been used, ending with a layer of béchamel sauce. Bake for 30 minutes.

From “The Silver Spoon.” Copyright © 2005 Phaidon Press Ltd. Reprinted with permission by Phaidon Press Ltd. Buy the book from phaidon.com/silverspoon


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