Para la boloñesa molic
Components
- 600 grams of minced meat
- 300 grams of minced pancetta
- One onion
- One carrot
- 1 salt stalk (leafless)
- 1 cup of tea with milk
- 1 cup of white wine (tea)
- 2 cups (tea) of tomato raisin (500g)
- Three tablespoons of olive oil
- Add salt and ground pepper gradually, adjusting to taste.
Setup mode
- Peel the carrot, then wash and dry the salt. Cut both the carrot and salt stem into small cubes—the smaller the pieces, the less noticeable they will be in the finished sauce. Peel and finely chop the onion.
- Place a large pot over medium heat. Add 2 tablespoons of olive oil, then incorporate the onion, season with a pinch of salt, and cook for 3 minutes until it wilts. Add 1 more tablespoon of olive oil, include the carrot and salt, and sauté for an additional 10 minutes until the vegetables become very tender and sweet.
- Add the ground meat and blend thoroughly using a fork to break it into smaller pieces. Season with 2 teaspoons of salt and pepper to your liking. Cook the meat for approximately 20 minutes, stirring occasionally until the bottom of the pan begins to brown. Initially, the meat will release liquid, then it cooks, changes color, and reabsorbs the broth infused with the flavors of the sauté.
- Pour in the milk and stir for approximately 5 minutes until it evaporates – it is crucial to maintain the meat moist without allowing the bottom of the pan to dry out completely during the entire cooking process. Then, add the wine and stir occasionally for about 10 minutes until it evaporates.
- Add the tomato and raisins, then stir thoroughly. Reduce the heat and simmer for 2 hours with the lid partially open, stirring occasionally. Be careful to keep the heat very low to prevent the sauce from drying out or sticking to the pan; use the smallest burner on the stove. Throughout the cooking process, add water as needed to keep the meat moist—if you prefer a guideline, add about 1/2 cup of water every 30 minutes.
- At the end of cooking, the sauce should be rich and flavorful. Taste and adjust the salt if needed. Pour it into a bowl and set aside – the sauce should not be too hot when assembling the lasagna.
Note: If pre-ground panceta is unavailable, you can finely chop or process it yourself.
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The bologna sauce can be made ahead of time and kept in the refrigerator for up to 3 days or frozen for as long as 3 months. Be mindful of the usage time: the meat with mold absorbs some of the broth as it cools, so before using, reheat the sauce and add a bit of water to help when assembling the lasagna layers.
PARA MASSA
Components
- 3 tea cups of wheat flour, approximately 400 grams
- 4 tea cups of spinach leaves (half a pack)
- Four eggs
- One teaspoon of salt
- 1/2 cup of hot water
- flour the countertop with wheat flour
Setup phase
- Remove the spinach leaves from the stems and rinse them under running water. Place them in a medium-sized pan, add water, cover, and cook over low heat for approximately 8 minutes, until the leaves are very tender.
- Place the spinach in a sieve and press it with a spoon to extract excess water. While handling the mulberry spinach, set aside the other ingredients to prevent the heat from cooking the eggs.
- Once the spinach is heated, firmly squeeze the leaves with your hands to remove all the liquid, then place them in the blender – it’s crucial to press the leaves thoroughly to prevent the water from affecting the dough’s moisture.
- In a small bowl, crack one egg at a time and add the spinach—this way, if an egg is bad, you won’t spoil the entire recipe. Whisk the mixture for about 2 minutes until the spinach is thoroughly broken down.
- In a spacious bowl, combine the flour and salt, then create a well in the middle. Add the eggs mixed with spinach into the well. Using a fork, gradually blend the liquid into the flour by stirring in circular motions from the center outward toward the bowl’s edge.
- Knead the dough by hand until it comes together into a ball. Place it on a lightly floured surface and knead until smooth and soft, about 10 minutes. Since spinach pasta dough is more moist, add flour gradually to avoid making the dough too dry and tough. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes before rolling it out. In the meantime, prepare the béchamel sauce.
- Once the dough has rested, dust the bench with flour, loosen the dough, and use a spatula (or knife) to cut it into 6 portions, making it easier to roll out. Cover the dough pieces with a cloth to prevent them from drying out while you work.
- To roll out the dough using a rolling pin: each piece of dough will form a lasagna layer. Gently shape the dough into a rectangle to make it easier to roll out to fit the baking dish. Lightly dust the work surface, dough, and rolling pin with flour. Roll the dough until it is approximately 1mm thick, adding flour as needed throughout. Using the baking dish as a guide, trim the edges so the dough is about 1 cm smaller than the base of the dish, as the dough will expand during baking.
- To roll out the dough using a noodle roller: work with one piece of dough at a time. Lightly dust the roller and the dough with flour; begin at the widest setting (level zero) and pass the dough through the roller. Fold the dough in half and repeat this process about six times until it becomes very soft and starts to take on the rectangular shape matching the roller’s width. Then, gradually decrease the roller setting by one level, dust the dough with flour, and pass it through twice. Continue this method until you reach level six, resulting in dough approximately 1mm thick. Lay the rolled-out dough on the countertop. Use a rolling cutter or knife to trim the edges straight. Cut the dough strip in half to create two rectangles, which will be used to assemble each lasagna layer in the baking dish—always use the dish as a guide when cutting the lasagna sheets.
- Dust the bench with flour. Arrange the pieces of rolled-out dough, stacking them on top of each other, and cover with a dish towel to prevent drying.
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Incorporate the chips and reopen to slice into the preferred shape, such as fettucine, maltagliati, or talharim. The dough wrapped in film can be kept in the fridge for up to two days.
For the béchamel sauce moly
Components
- One liter of milk
- 3 tablespoons of butter
- 5 tablespoons of all-purpose wheat flour
- 1 teaspoon of salt
- freshly grated nutmeg to taste
- Add ground pepper to ground grains according to your taste.
Ready state
- Heat a medium-sized pan with butter over medium heat. Once melted, add wheat flour and stir thoroughly for one minute using a spatula.
- Take the pan off the heat and pour in all the milk at once, stirring thoroughly with a wire whisk to break up the flour lumps.
- Place the pan back on medium heat and keep stirring until it starts to boil. Reduce the heat and add salt, pepper, and nutmeg to taste. Cook for approximately 5 minutes, stirring occasionally until the sauce thickens and becomes creamy. Pour the sauce into a bowl and set aside while you prepare and cook the lasagna noodles.
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You can make bechamel ahead of time and keep it refrigerated for up to three days. When ready to use, whisk it thoroughly until it becomes smooth and pourable.
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Components
- 1¼ cups of finely grated Parmesan cheese
- butter to rub on the stubborn area
- the entire cake topping
- Every bechamel sauce
Setup phase
- Set the oven to 200 °C (moderate heat). Grease a 28 cm by 25 cm baking dish with butter.
- Place a large pot with approximately 10 liters of water on high heat to bring it to a boil. At the same time, prepare a large bowl filled with ice water and set aside 4 clean dish towels to soak up the boiling water from the dough before assembling the lasagna.
- When the water reaches a boil, add 4 tablespoons of salt and immerse two sheets of pasta. If your pot is smaller or if you choose to roll out a larger rectangle of dough, cook the dough one sheet at a time to prevent sticking. Allow the dough to pre-cook for only 30 seconds, as it will finish cooking in the oven.
- Using a clamp (or squeezer), move the partially cooked dough into a bowl filled with ice water to halt the cooking process. Spread an open dish towel on the countertop and lay the pre-cooked dough sheets side by side on the cloth. Repeat this sequence, creating layers of pasta between towels: as one batch cooks, another rests in the ice water, and the previous one is placed on the cloth.
- To put together the lasagna: spread roughly 1 cup of acorn sauce on the bottom of the baking dish, then add a layer of about 1/3 cup of béchamel sauce. Over the sauces, lay down a layer of dough, covering the entire base of the dish.
- On the initial dough layer, evenly distribute 1 cup (tea) of the bologna and water along with 1/3 cup (tea) of the béchamel sauce. Continue this procedure until the baking dish is filled, resulting in a total of 6 dough layers.
- On the final dough layer, spread an additional cup of béchamel sauce and mix in one-third of a teaspoon of bologna to enhance the gratin lasagna.
- Sprinkle with grated Parmesan cheese and place in the preheated oven to bake for approximately 30 minutes until it begins to bubble. If your oven has a grill setting, use it for around 10 minutes. If not, raise the temperature to 220 °C (high heat) and continue baking for an additional 15 minutes, or until the lasagna turns a nice golden color.
- Take the lasagna out of the oven and let it sit for 10 minutes before serving, as it becomes easier to slice once it has set.
SUGGESTIONS FOR PLANNING
The optimal method to store the pre-cooked lasagna dough is to keep it in the refrigerator for up to 5 days or freeze it for up to a month. Once dried, stack the sheets separated by layers of plastic wrap or oiled film. Store it uncovered or rolled up, similar to how fair-style pastry dough is handled.
To use the dough, take it out of the refrigerator and assemble the lasagna.
To defrost: take the item out of the freezer and leave it at room temperature for approximately 45 minutes before use, or place it in the refrigerator overnight.
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Lasagna can be prepared by baking it or assembling it before baking.
Roast, to defrost: defrost in a preheated oven at 200 °C for 20 minutes or longer, depending on the size of the frozen piece. Alternatively, use the microwave on high power for 7 minutes, which is ideal for single servings.
Placed on the baking pan: transfer directly from the freezer to the preheated oven at 200 °C for 30 minutes, then raise the temperature to 220 °C for 15 minutes to brown.
