Table of Contents
Advertisement
EN
EN
Classic
Lasagna
Bolognese
recipes
Fresh pasta
21 oz (600g) lasagna sheets (spinach)
Bolognese sauce
SC
经典食谱
•
ve oil
Oli
•
1 onion, finely chopped
•
2 stalks celery, finely chopped in cubes
•
2 carrots, finely chopped in cubes
•
2 red peppers, finely chopped in cubes
•
3.53 oz (100g) pancetta, chopped
•
17.6 oz (500g) ground beef
•
1.76 oz (50g) ( 3½ tbsp) tomato puree
•
9 oz (250g) sieved tomatoes
•
8.5 fl oz (250ml) beef st
Béchamel
•
1.76 oz (50g) (3½ tbsp) butter
•
2 oz (60g) flour
•
34 fl oz (1 L) milk
•
9 oz (250g) Parmesan cheese, grated
Preparation
1.
For the Bolognese; in a skillet fry the
pancetta, onion, celery and carrot on low
heat for 10 minutes. Add the meat. When
brown, add tomato puree, sauce and stock.
Leave to simmer.
2.
For the Béchamel sauce, melt the butter
slowly, spooning flour until a dough—roux—
appears. Cook the roux for 2 minutes on low
heat. Add milk gradually, stirring constantly
with a whisk. The sauce thickens.
3.
For the lasagna, start with a thin layer
of Bolognese, then make 4 or 5 layers in
the following order: Pasta, Bolognese,
Béchamel, cheese.
4.
Bake in oven for about 40 minutes at 350°F
(180°C).
Suggestion
Meat can be replaced with eggplant and
fried peppers.
16
SC
波隆那肉酱千层面
生面
600 克千层面片（菠菜）
波隆那肉酱
•
榄油
橄
•
1 个洋葱，细细切碎
3mm_round thick
•
2 个芹菜茎，细细切成小丁
•
2 根胡萝卜，细细切成小丁
•
2 个红辣椒，细细切成小丁
•
100 克意式培根，切碎
•
500 克碎牛肉
•
5 克（ 3½ 汤匙）番茄酱
•
250 克过筛番茄
ock
•
250 毫升牛肉
高汤
贝夏梅尔调味酱
•
50 克（3½ 汤匙）黄油
•
60 克面粉
•
1 升牛奶
•
250 克帕尔马干酪，搓碎
准备
1.
对于波隆那肉酱；用煎锅小火煎意式培根、洋葱、
芹菜和胡萝卜 10 分钟。加入肉。变成棕色时，加入
番茄酱、酱汁和高汤。小火慢炖。
2.
对于贝夏梅尔调味酱，慢慢融化黄油，用勺子舀入
面粉，直至出现面团（乳酪面粉糊）。将面糊小火
烹饪 2 分钟。慢慢加入牛奶，用搅拌器不断搅拌。
酱汁会变得浓稠。
1.2mm_angle hair*
3.
对于千层面，先从一层薄薄的波隆那肉酱开始，然
后按照以下顺序制作 4 或 5 层：意大利面、波隆那
肉酱、贝夏梅尔调味酱、奶酪。
4.
在烤箱中以 180°C 烘烤大约 40 分钟。
建议
肉可以用茄子和炸辣椒代替。
2mm_round thin
1.5X14mm_flat wide
1.6X1.6mm_spaghetti*
2mm_ramen*
0.8 X 90mm_wonton+
1.2 X 90mm_dumpling/lasagna+
2.5X2.5mm_udon*
1.6X3.5mm_fettuccini*
8
17
Hide quick links:
Advertisement
Table of Contents
