Cooking Time: 80 minutes
Total Time: 3 hours
Serving: 6 servings
750 ml béchamel sauce
300 g fresh pasta dough with egg, in slices no more than 1 mm thick
650 ml bolognese sauce
300 g freshly grated Parmigiano Reggiano
freshly grated nutmeg
For the Bolognese Sauce:
70 ml extra virgin olive oil
70 g butter
1 celery stick, finely chopped
1 medium carrot, finely chopped
1 medium onion, finely chopped
1 bay leaf, torn
1 garlic clove, finely chopped
fine sea salt, to taste
freshly ground black pepper, to taste
200 g minced pork
200 g minced veal
130 g prosciutto remains, finely chopped
100 ml dry red wine
200 ml tomato passata (sieved tomatoes) of good quality
1 tablespoon tomato puree
200 ml beef stock
For the Béchamel Sauce:
650 ml whole milk
325 ml cream
65 g salted butter, cubed
65 g flour
20 g freshly grated Parmigiano Reggiano
1¼ teaspoons fine sea salt
Step 1 - Bolognese Sauce
Heat olive oil and butter in a large frying pan. Fry vegetables, bay leaf, and garlic over medium heat until soft. Season with salt and pepper. Add minced pork, minced veal, and prosciutto. Fry on high heat, stirring until meat is loose and nicely browned. Add wine and cook until evaporated. Add tomato passata, tomato puree, and beef stock. Bring to a boil, then reduce heat. Cover and simmer sauce for 2 hours, stirring regularly. Remove sauce from the pan and set aside in the fridge until ready to use.
Step 2 - Béchamel Sauce
Place the milk and cream in a saucepan over high heat and bring it to a boil. In the meantime, make the roux by melting the butter in another sauté pan over medium heat. Remove the pan from the heat, add the flour, and stir it with a wooden spoon until it is well mixed. Return the pan to the heat and stir the roux for 1 minute. Add the hot milk in parts, stirring until it forms a smooth mixture. Once all the milk has been added, sprinkle in the Parmigiano Reggiano and salt. Leave the sauce on low heat for about 10 minutes until it thickens and coats the back of a wooden spoon. Strain the sauce to remove any lumps. Allow the béchamel sauce to cool to room temperature, cover it with plastic wrap, and refrigerate if not using immediately.
Step 3 - Lasagne Millefoglie
Preheat the oven to 180°C (gas mark 4). Grease a 24 x 20 x 5 cm baking dish and keep 150 ml of béchamel sauce aside for later.
Step 4 - Lasagne Millefoglie
Brush the bottom with some béchamel sauce and layer with lasagna sheets, bolognese sauce, and Parmigiano Reggiano. Repeat these steps three times, then top with remaining béchamel sauce, nutmeg, and Parmigiano Reggiano.
Step 5 - Lasagne Millefoglie
Bake for 50-60 minutes until cheese is golden brown.
Recommended Wine Pairing:
We recommend pairing the recipe with:
Discover the complex character of the Chateau de Pierreux Brouilly 2020, a dry red Beaujolais wine from France. Balanced yet sophisticated tannins, and aromas of dark berries evoke a clear representation of the Beaujolais terroir. An ideal choice for any wine enthusiast looking for the next great wine.
The Barbera d'Asti Rosso Fuoco Organic 2020 Red Wine is crafted with utmost care and devotion to authentic Italian winemaking. This exquisite organic wine made from the Barbera varietal, results in a light-bodied and juicy red wine full of flavour and aroma. Enjoy the Italian version of Beaujolais with this excellent fruity wine.
Discover the complexity of Morgon 2018 Bourgogne wine. Rich with flavour from Gamay grapes from the famous Bourgogne region, France, it reveals its bold character gradually. Carefully crafted by Domaine Flache Sornay, this French wine is perfect to be paired with red meat.
Excellent Chinati red wine from the D.O.C.G Chianti region, in Italy. It is a blend of Sangiovese, Malvasia Nera and Canaiolo grapes. We suggest a serving temperature of 16ºC.