Lasagne alla bolognese

調理器具

• Heavy casserole or Dutch oven (4–5 l)
• Saucepan (2 l)
• Balloon whisk
• Wooden spoon
• Baking dish, 30 × 20 cm and at least 6 cm deep
• Aluminium foil

始める前に

1. Dice the onion, carrot and celery into 3 mm cubes.
2. Cube the pancetta.
3. Take both minces out of the fridge 20 minutes ahead.
4. Heat the stock. Warm the béchamel milk just before you start the roux.
5. Grate the Parmigiano.

作り方

1. 1

   Render the pancetta

   大さじ2 extra-virgin olive oil100 g pancetta

   Put the oil and pancetta in a heavy casserole over medium-low heat. Cook for 4–5 minutes, stirring now and then.

   目安 The fat has turned clear and the cubes are pale gold at the edges, not crisp.

   5分のタイマーを開始
2. 2

   Soften the soffritto

   120 g onion100 g carrot100 g celery

   Add the onion, carrot and celery. Cook over medium-low heat for 10–12 minutes, stirring every couple of minutes.

   目安 The vegetables are soft and glossy, the onion is translucent and the pan smells sweet; nothing has browned.

   コツ Dice the vegetables small and evenly. Large pieces stay crunchy and never melt into the sauce.

   10分のタイマーを開始
3. 3

   Brown the meat

   500 g minced beef250 g minced pork

   Turn the heat to high and add both minces. Break them up with a wooden spoon and cook for 8–10 minutes until all the liquid has evaporated and the meat starts to fry.

   目安 No pink remains, the pan sizzles loudly again and brown bits stick to the bottom.

   コツ If the meat releases a lot of water, keep going: it only browns once that water has boiled off.

   10分のタイマーを開始
4. 4

   Deglaze with wine

   150 ml dry white wine

   Pour in the wine and scrape the bottom of the pan. Let it bubble over medium-high heat for 2–3 minutes.

   目安 The sharp smell of alcohol is gone and almost no liquid is left in the pan.

   3分のタイマーを開始
5. 5

   Simmer the ragù

   30 g tomato paste400 g tomato passata250 ml beef stock6 g fine salt適量 black pepper

   Stir in the tomato paste, then the passata, hot stock, salt and a few turns of pepper. Bring to a bare simmer, partly cover and cook over very low heat for 2 hours, stirring every 20 minutes.

   目安 Only one or two lazy bubbles break the surface at a time; the sauce darkens to a deep brick red and the fat begins to pool on top.

   コツ If it looks dry before the time is up, add a few spoons of hot water. It should stay loose, not stick.

   2 時間のタイマーを開始
6. 6

   Finish with milk

   150 ml whole milk

   Pour in the milk and stir. Simmer uncovered over very low heat for 30 minutes more, then taste for salt.

   目安 The milk has disappeared into the sauce, which is thick, spoonable and coats the back of the spoon. The meat has long passed the safe 71 °C for minced meat.

   コツ The milk softens the acidity of the tomato and makes the meat tender. It does not make the ragù creamy.

   30分のタイマーを開始
7. 7

   Cook the roux

   70 g unsalted butter70 g plain flour

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, whisking all the time.

   目安 The roux bubbles, smells like biscuits and is still pale blond.

   2分のタイマーを開始
8. 8

   Make the béchamel

   900 ml whole milk1 つまみ nutmeg4 g fine salt

   Pour in the warm milk in three additions, whisking hard after each. Simmer over medium-low heat for 6–8 minutes, whisking often, then add the nutmeg and salt.

   目安 The sauce is smooth with no lumps and coats a spoon thickly; a line drawn with your finger stays clear.

   コツ Keep it slightly runnier than you think: the dry sheets absorb liquid in the oven.

   8分のタイマーを開始
9. 9

   Heat the oven

   Heat the oven to 180 °C (fan 160 °C) with a rack in the middle. Butter a 30 × 20 cm baking dish.

   目安 The oven light goes off or the thermometer reads 180 °C.

   180 °C · 356 °F 15分のタイマーを開始
10. 10

    Build the layers

    300 g dried egg lasagne sheets100 g Parmigiano Reggiano

    Spread a thin layer of béchamel in the dish, then lay sheets on top without overlapping. Repeat ragù, béchamel, a handful of Parmigiano and sheets for 5–6 layers, finishing with béchamel and the last of the Parmigiano.

    目安 Every sheet is covered at the edges; no dry pasta corners show on the top layer.

    コツ Sauce on every edge matters: exposed dry pasta stays hard and turns brittle in the oven.
11. 11

    Bake

    Cover with foil and bake for 25 minutes, then uncover and bake 15–20 minutes more.

    目安 The top is golden with darker brown spots, the edges bubble and a knife slides through the centre without resistance.

    180 °C · 356 °F 45分のタイマーを開始
12. 12

    Rest before cutting

    Take the dish out and let it rest on a rack for 20 minutes before cutting.

    目安 The bubbling has stopped and a cut square holds its layers instead of sliding apart.

    コツ Cutting straight from the oven makes the layers collapse into a soup.

    20分のタイマーを開始

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