PAOLA’S LASAGNA
Fresh egg pasta dough ingredients:
400 grams flour
4 eggs
500 grams of meat sauce (see the recipe below)
White sauce ingredients:
1/2 liter of milk
Butter
50 grams flour
Grated Parmesan
Prepare the fresh egg pasta dough (see the recipe below) and leave to stand. Roll and shape the dough into sheets of approx. 20 cm long. Prepare the white sauce in a pan (see the recipe below). In another pan, boil the water for the pasta; when it starts to boil, add salt and add the pasta sheets one by one, allowing them to cook for just a few minutes so that they remain 'al dente'. Strain the pasta sheets one by one, and place them on a damp dishtowel to cool. Grease a high-sided ovenproof dish. Cover the bottom of the dish with a layer of lasagna; follow with a layer of the meat sauce and then a layer of the white sauce. Continue until all the pasta sheets are finished. On the last layer of white sauce, add a few spoonfuls of the meat sauce and a sprinkling of Parmesan. Cook in the oven for approx. 20 minutes at a medium
temperature.
Tuscan meat sauce ingredients:
200 grams ground beef
50 grams minced sausage
1/2 onion
1 small carrot
1/2 stick of celery
2 spoonfuls of concentrated tomato
1/2 glass of red wine
Meat stock
Extra-virgin olive oil
Salt, Pepper
Mince the onion, carrot and celery, cook until soft. Add the minced beef and sausage, keep stirring until the meat is browned. Add the wine and allow it to evaporate. Mix the concentrated tomato, salt and pepper with a small quantity of warm meat stock and then add to the meat. Lower the heat, cover and cook for approx. 2 hours. From time to time, add a little of the meat stock.
Pasta dough ingredients:
400 grams flour
4 eggs
2 spoonfuls of water
1 spoonful of extra-virgin olive oil
Heap the flour onto a board. Make a well in the center and crack the eggs into it. Slowly mix together, each time adding a little of the flour. Mix in the water and the oil. Now knead the mixture for at least 15 minutes, so that you end up with smooth, elastic dough. Leave to stand on the board for a few minutes, pass it through a pasta machine until you end up with a thin sheet of pasta.
White sauce ingredients (4 people):
1 teaspoonful of butter (10gr)
2 spoonfuls of flour (30gr)
Salt, Pepper and Nutmeg
1 spoonful of Grated Parmesan
Put the milk (I use skimmed), cold or room temperature, into a small pan with a pinch of salt, the butter and the flour (use 2 heaped spoonfuls if you want the white sauce to be dense or 2 level spoonfuls if you prefer the sauce to be more of a liquid, like cream). Stir the ingredients together, taking care to dissolve any lumps in the flour. Now that you have smooth liquid, put the pan on the heat. Keep stirring the sauce until it begins to simmer. At this point, add a pinch of freshly ground pepper and a pinch of nutmeg. Keep stirring for another minute, the white sauce is ready. If the sauce is too thin, let it stand for approximately half an hour and then add a spoonful of Parmesan.
You can also see this recipe plus photos on my WineLoversPage blog:
http://wineloverspage.ning.com/profiles ... Post%3A766
