Introduction​

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The secret to an authentic Ragù Bolognese sauce recipe is cooking the meat in milk first before adding white wine and tomato paste.

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In Italian cuisine, ragù (French ragoût) is a meat sauce commonly served with pasta. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese (Bolognese sauce). Other types are ragù alla napoletana (Neapolitan ragù).

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First, let me tell you what it’s not. It’s not the “Italian-American style” lasagna (rooted in southern Italy, fyi) with boxed lasagna noodles, meat sauce, creamy ricotta, and mozzarella cheese.

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Lasagna Bolognese hails from Northern Italy, featuring 4 similar, but different layered components: fresh lasagna noodles, ragú Bolognese, béchamel sauce (creamy white sauce) and Parmesan cheese. Traditionally, lasagna Bolognese is made with fresh spinach pasta, but regular fresh pasta can be used too.

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The most important difference between Italian and Danish lasagna is the ratio between the amount of pasta and filling; the original contains relatively more pasta.

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Lasagna can be made with both fresh and dried pasta. The lasagna is assembled by placing alternating sheets of pasta, meat sauce and béchamel sauce in an ovenproof dish. On top of the dish is a layer of grated cheese, e.g. Mozzarella or Emmental. The Italian version is made with several layers of meat sauce, pasta and pecorino or parmesan cheese. After cooking, sprinkle a little pecorino or parmesan cheese on top.

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Note: Not to be confused with the closely related lasagnette.

Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges.

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Italian & English spelling: Lasagna | Danish spelling: Lasagne

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Definition

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​Pasta cut into large strips; mostly in the pl., esp. to indicate the typical dish of Emilian and Romagnola cuisine, made with egg lasagne (if mixed with pureed spinach called green lasagne) boiled and then arranged in layers in a pan with ragù and béchamel and then put to mix in the oven. The dishes of Emilia Romagna cuisine are, without a doubt, the most substantial and varied of all Italian cuisines.

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Kitchenware

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Approx. 3L pot

9x13" disposable alu-tray into a 9x13" metal tray for mini-oven

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Ingredients

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• 1 Tbsp. olive oil (to smear the bottom and edges in the alu-tray)

• 400g minced pork (recommended) or minced beef (traditional bolognese)

• 400g of chopped or peeled tomatoes

• 5dl milk

• ½ cup heavy cream or 1 tbsp. Philadelphia cream cheese

• Evt. onion, celery and carrots (bolognese style)

• 4 garlic cloves

• 2x3 dried white or green lasagna pasta plates (layers: sauce in the bottom, 3 plates, sauce, 3 plates, sauce, sauce)

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Note: 500g of meat used to be the standard before the climate changed. Now the supermarkets typically only sell 300-400g as a standard for the future, which means 400g of chopped or peeled tomatoes require any ingredient that can compensate for the lasagna becoming a little too liquid in its consistency after baking in the oven.

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Seasoning

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Ginger powder

Coriander

Dried or freshly grated nutmeg

Oregano

Thyme

Basil or Sage

Sweet paprika

Smoked paprika

Worcestersauce

Fish sauce or Oister sauce (contains soy sauce)

White wine vinegar

Salt and grounded pepper

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Procedure

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Blend and stir the ingredients in a pot and let simmer for approx. 20 min.

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Toppings

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​Breadcrumbs

Parmesan cheese

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Béchamel sauce

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Baking

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Preheat to 220°C and bake for 35 min.