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  • ChrisM268 commented on Sara Howes's instructable Perfect Lasagna - From Scratch!11 months ago
    Perfect Lasagna - From Scratch!

    Italian here typing... well, not a genuine italian lasagna but more a US variation on theme, sound tasty but not the "real" lasagna, so i would share my recipe :)Lasagne alRagù - Original Italian Recipe ....in metric system of course :)you'll need:1 onion1 carrot1 sellerie branch50 g of concentrated tomato sauce2 liters of tomato sauce500g of grounded veal meat500g of grounded pork meat1 glass of red wine125g of unsalted butter1 kg lasagnas pasta sheet1 liter "besciamella" (you can buy already made here but if you cant find or prefer to do it yourself you'll need for the besciamella you'll need: butter 100 g, flour 100g, milk 1 liter, salt half teaspoon, a hint of nutmeg.Spices: pepper, nutmeg a hint of both.Preparation:Chop theonion, the carrot and the seller...see more »Italian here typing... well, not a genuine italian lasagna but more a US variation on theme, sound tasty but not the "real" lasagna, so i would share my recipe :)Lasagne alRagù - Original Italian Recipe ....in metric system of course :)you'll need:1 onion1 carrot1 sellerie branch50 g of concentrated tomato sauce2 liters of tomato sauce500g of grounded veal meat500g of grounded pork meat1 glass of red wine125g of unsalted butter1 kg lasagnas pasta sheet1 liter "besciamella" (you can buy already made here but if you cant find or prefer to do it yourself you'll need for the besciamella you'll need: butter 100 g, flour 100g, milk 1 liter, salt half teaspoon, a hint of nutmeg.Spices: pepper, nutmeg a hint of both.Preparation:Chop theonion, the carrot and the sellerie in little pieces, put in a large pot whereyou previously melted the butter and fry it lightly, until the onion start to turn golden, add all the meatand the wine, stir it until the meat whitens, add the concentrated tomato andthe 2 liters of tomato sauce, adjust salt and stir forAT LEAST an hour with moderate fire (the more it cooks the more it's yummy).Your original italian ragù is done!CAUTION!!! when boiling, ragù acts like tar pits, so manage to avoid burns, iusually wrap my arm and hand in a towel.Now, prepare thebesciamella melting 100 g of butter in a medium pot, add the flour and whip well to amalgamate, once obtained a creamy sauce pour the milk and whip again for 15minutes, or until it gets dense and creamy.Prepare the bakingtin for the lasagnas spreading 2 large table spoons of ragù and one ofbesciamella on the bottom, place the first lasagna layer, cover with 2-3 spoonsof ragù and 1 of besciamella. continue untill you use all the sheets.On top add the remaining ragù and besciamella (you can spare some besciamellafor side serving or decorating the dish) cover with grounded parmesan and putin the oven at 180° (celsius) untill the parmesan starts to melt and gets crusty.Let the lasagnas cool down for a while (30 min) or you won't be able to servethem 'cause theyre very fragile when too hot.Enjoy an authentic italian home made dinner with your dearest friend andfamily!

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