Lasagna Bolognese is a delicious classic and is considered the queen of pasta. She loves the whole family and her preparation is a culinary masterpiece: takes time and patience. For a good lasagne according to the traditional recipe, minced beef and béchamel sauce are required, otherwise it will just be a sticky pasta dish. There are many variations of the popular dish: from the lasagna sheets to the sauce to the filling - whether vegetarian or with meat. Below we present a classic lasagna Bolognese recipe based on Jamie Oliver. There are also helpful cooking tips.
Lasagna Bolognese recipe according to Jamie Oliver: This is how the classic becomes perfect!
Ingredients for 6 servings:
- 350 g lasagna sheets
- 500 kg of good minced beef
- 500 kg of good minced pork
- 100g smoked bacon, diced
- 4 carrots, chopped small
- 2 onions, chopped small
- 4 x 400 g canned tomatoes, chopped
- 2 tbsp tomato paste
- 2 rosemary stalks
- 2 stalks of celery, chopped small
- oil
For the béchamel sauce:
- 1 liter milk
- 150 g cheddar cheese, grated
- 4 EL MEHL
- 2 fresh bay leaves
- 1 whole nutmeg, grated
- 2 leeks, cut into thin slices
- 2 El Kill
Preparation:
1. Pluck the rosemary, chop the leaves and put them together with the bacon in a deep pan with a little oil. Roast for about 2 minutes, stirring constantly.
2. Add all the minced meat and fry over medium heat for at least 10 minutes, stirring constantly until the liquid is reduced. Then add onion, carrots and celery and sauté for 15-20 minutes.
3. Add tomatoes and tomato paste, stir and simmer over low heat for about 2 hours. Stir occasionally and see if the sauce has thickened.
4. During this time prepare the béchamel sauce. Heat 2 tablespoons of oil in a small, deep non-stick pan and add the leek slices and bay leaves. Season with salt and pepper and simmer over medium heat with the lid closed until translucent, about 30 minutes. If necessary, add some water.
5. Add the flour and stir vigorously with a wooden spoon until there are no lumps. Then add the milk and bring to a boil. Simmer for 5-10 minutes, stirring constantly. When the sauce is a little thicker, let it cool down. Finally add the nutmeg, then put everything in a blender, puree finely and season to taste.
6. Preheat the oven to 190 °C and line a 25 cm x 30 cm baking dish. Before layering, divide the béchamel sauce and the tomato minced meat into four.
7.LasagneLayer: First spread a quarter of the tomato minced meat evenly on the bottom of the baking dish with a spoon, add a quarter of the bechamel sauce on top and then place a layer of lasagna sheets. Layer in this order 3 more times and finish with béchamel sauce. Finally, sprinkle with grated cheddar and bake for 45 minutes until golden brown. Let cool for 5-10 minutes and serve with fresh green salad.
Jamie Olivers Rezept with Crème fraîche
In another recipe, this one from the cookbook “Jamie's Cooking School”, in which the famous chef presents uncomplicated dishes without any fuss, he replaces the bechamel sauce with crème fraîche. He also uses grated Parmesan instead of cheddar (150 g in total), which he sprinkles on each layer of crème fraîche and finally distributes slices of fresh tomato on the lasagne. Here is also this version of Jamie Oliver's Lasagna Bolognese recipe for 4 people:
For the Bolognese:
- 2 slices of smoked bacon
- 500 g minced meat (50/50 beef and pork)
- 2 onions
- 2 cloves of garlic
- 2 carrots
- 2 stalks of celery
- 1 bunch of basil
- olive oil
- oregano, salt, pepper
- 800 g tomatoes, chopped
- 50 g Parmesan, grated
For the lasagna:
- 350 g dried lasagne sheets
- 500 g Crème fraîche
- 100 g Parmesan, grated
- 1 beefsteak tomato, sliced
