Lasagna with beef
The first modern recipe for this Italian dish originated in Naples. It is made with alternating layers of pasta, béchamel and bolognese sauce. Like any food, this one has undergone many variations and changes. For example, vegetable lasagnas are very popular, in which pasta is replaced by sliced vegetables – for example, zucchini or eggplant.
Raw materials:
- 1 onion
- salt, ground pepper
- 1 carrot
- olive oil
- 2 cloves of garlic
- 2 young onions
- 100 ml of red wine
- 400 g of ground beef
- 60 g of Parmesan cheese
- 2 stalks of celery
- 12 pieces of lasagna pasta
- 400 g of peel
- 2 spoons of tomato puree
Bechamel
- 30 g of butter
- 500 ml semi-skimmed milk
- salt, ground pepper
- 3 spoons of plain flour
- mace
Method:
Fry chopped onion and garlic in oil. Add meat and mix, sprinkle with grated carrot and celery and chopped onion. Stir in the puree and wine, let it reduce. Add tomatoes, salt and pepper and simmer for 25 minutes.
Sprinkle the melted butter with flour and fry the roux, gradually mixing in the milk. Add salt, pepper and seasoning. Spread a thin layer of béchamel on the bottom of the baking dish and place a sheet of pasta on it. Layer meat, béchamel, pasta, meat, finish with pasta and remaining béchamel. Sprinkle with parmesan cheese and bake in an oven heated to 200°C for about 40 minutes until golden brown.
This recipe was prepared for you by FOOD magazine
Spaghetti Bolognese
Spaghetti with “red sauce” is loved by almost all children. The mixture of minced meat, vegetables and a good portion of tomatoes is satisfying and can be combined with any type of pasta. Although many children’s guests love pasta without sauce, they definitely won’t despise this one!
Raw materials:
- 1 large onion
- 3 carrots
- 5 stalks of celery
- olive oil
- 750 g of ground beef and pork (3:2)
- 150 ml of red wine
- 400 g pickled peels in a can
- 200 ml of pureed tomatoes
- 100 ml of milk
- nutmeg to taste
- salt, ground pepper
Method:
Clean the vegetables, finely chop the onion, carrot and celery. Heat about 2 tablespoons of oil in a deep pan, first foam the onion, after a few minutes add the rest of the vegetables and simmer for about 5 minutes.
Add the meat and mash it well with a wooden spoon, simmer until every piece is golden brown. Pour the wine over the meat, bring to a boil and let the alcohol boil for a few minutes. Stir in tomatoes, tomato paste, stir, cover, bring to a boil, reduce heat and simmer for at least 90 minutes. For the last 10 minutes, add milk to the saucepan and season the sauce with salt, pepper and nutmeg.
Cook spaghetti in salted boiling water in a large pot. Cook them for about a minute less than the minimum time indicated on the package. Drain them (forget the cold water), add them to the sauce and mix well. The pasta will cook a little longer in the hot sauce, so it’s better not to cook it all the way. Divide the pasta between plates and sprinkle generously with grated parmesan cheese.
This recipe was prepared for you by FOOD magazine
Bolognese pizza
What is the first thing that comes to your mind when you hear the word Italy? There will be pizza for sure! Bolognese sauce does not only belong in pasta, but you can also use it in this traditional delicacy. See for yourself.
Raw materials:
- 2 tablespoons of oil
- 1 red onion
- 1 carrot
- 1 celery
- 3 cloves of garlic
- 200 g of ground beef
- 1 can of tomato puree
- 3 sprigs of thyme
- 2 sprigs of parsley
- salt, ground pepper
basic dough
- 500 g of high-quality plain flour
- 10 g of yeast
- 320 ml of lukewarm water
- pizza semolina flour for sprinkling
- oil (for wiping the pan)
Method:
Heat oil in a pan and fry finely chopped onion halves, diced carrots and finely chopped celery. After a few minutes, add the garlic slices and the meat. Continue to simmer until the meat begins to fall apart. Add salt, pepper, pour tomatoes and about 100 ml of water. Add the torn thyme leaves and simmer under the lid for about 30 minutes.
Preheat the oven to its highest temperature even if you have a heavy pan, a large cast iron pan or a pizza stone inside. Roll the dough on a floured roll with your hands into two thin pizzas. Spread the cooled sauce over them. Bake in the oven for about 15 minutes.
Sprinkle the pizza with chopped onion and chopped parsley, serve immediately.
This recipe was prepared for you by FOOD magazine
