Lasagne

Lasagne Ragù

Serves 4

PASTA DOUGH:

Ingredients:

• 200 grams (approximately 1 1/8 cup) semolina flour (or 1 2/3 cup all-purpose flour)

• 2 medium/large eggs

• Approximately half a glass of water for kneading

Tools: A wooden board or another smooth surface to knead the dough, a rolling pin, a pasta cutter (or dull knife).

Instructions:

1. Pour the flour on your work space (either a wooden board or another smooth surface). Make a well in the center, big enough to fit the eggs without the eggs spilling out over the sides of the flour.

2. Break the eggs into the well and mix gently with a fork, adding in a little flour at a time from the outside border until you have incorporated about half of it.

3. Start mixing and folding the dough with your fingers.

4. Knead the dough. Roll forward with the palm of your hand and fold the dough back with your fingers. If the dough is too hard or starts to crumble, add a little water and continue kneading.

5. Turn your dough and continue to knead it until all the flour on the board has been incorporated and the dough is smooth.

6. Cover the dough with plastic wrap and leave it to rest on the counter for 30 minutes to 1 hour.

RAGÙ SAUCE

Ingredients:

• Mirepoix (2 sticks of celery, 3 carrots, and 1 onion) all finely chopped and mixed together before the class starts (using a food processor is also fine)

• 450 grams (approximately 15.9 ounces) ground beef

• 150 grams (5.3 ounces) ground pork

• 2 tablespoons tomato paste (or 200 grams [approximately 1 cup] tomato sauce)

• Extra virgin olive oil

• Salt and pepper

• 1/2 cup red wine

• 500 mL (approximately 2 cups) water

Tools: A saucepan with a lid and a spoon to stir.

Instructions:

*Before class begins, chop the vegetables finely (using a food processor is easy and fast).

1. Add 3-4 tablespoons oil in a saucepan over medium heat. When the oil is hot, add the mirepoix. Stir and cook the vegetables for a few minutes, until the vegetables are no longer bright in color.

2. Add the ground beef and ground pork and mix them in with the vegetables. Season with salt and pepper and continue to stir occasionally.

3. When the meat has changed in color and now has a gray hue, adjust the heat to high and pour in the wine. Continue to cook on high until the wine has evaporated.

4. Once the wine has evaporated, lower the heat and add the tomato paste (or tomato sauce) and the water. Cover with a lid and allow your sauce to simmer slowly for up to 3-4 hours.

SALSA COLLA (BÉCHAMEL SAUCE)

Ingredients:

• 8 tbsp all-purpose flour (or 10 tbsp cornstarch)

• 750 mL (3 cups) fresh whole milk

• 70 grams (5 tbsp) extra virgin olive oil

• A pinch of nutmeg

• Salt and pepper

• 1/2 cup extra milk if the béchamel is too thick

Tools: A small saucepan (4-6 inches in diameter and 4-6 inches high), a whisk, a spatula.

Instructions:

1. Warm the oil in a pot, then add the flour and whisk quickly until the mixture is creamy.

2. Add a pinch of salt and a pinch of grated nutmeg.

3. Add the milk, a little at a time, and increase temperature to high heat as you continue.

4. Stir until the mixture thickens. This will take 3-4 minutes.

5. When the mixture has thickened, cover the surface of your béchamel with plastic wrap to avoid having a skin form on the surface.

LASAGNE NOODLES:

As soon as the ragù is simmering and the béchamel is ready, it is time to roll your pasta. Using a rolling pin (or pasta machine), roll out the dough onto a floured surface, dusting occasionally with a pinch of flour. Rotate your pasta as you roll, even flipping over to keep the pasta from sticking to the board. The dough should be the thickness of a page of a book (approximately 1 mm). If easier, divide the dough in half and roll out one half at a time. Cut the dough into rectangles, approximately 4x6 inches. When completed, you should have approximately 18 dough strips. Lay them on a wooden board and cover with a cloth to keep from drying out.

FINAL ASSEMBLY

Ingredients:

• Thickened, simmered ragù

• Béchamel sauce

• Rolled and cut lasagne strips

• 50 grams (approximately 1/2 cup) finely grated Parmesan

Tools: A small/medium baking dish (approximately 8x12 inches), a working oven.

Instructions:

1. Preheat oven to 400°.

2. Calculate how many strips will be needed to do four layers of pasta in your baking dish (approximately 4-5 strips per lasagne layer).

3. Add a layer of béchamel or ragù to the bottom of the baking dish.

4. Lay 1/4 of your total pasta strips (4-5) to cover the baking dish.

5. Add a layer of ragù to cover the pasta strips.

6. Add a layer of béchamel over the ragù.

7. Add a generous dust of Parmesan over the béchamel.

8. Continue the layering process with pasta strips, ragù, béchamel, and Parmesan until there are four total layers, ending the layering with Parmesan on top.

9. Bake pasta for 15-20 minutes, then broil for an additional 5 minutes until the top is lightly browned.