Lasagna with Grappa-based bolognaise
Prepare a dough in the traditional way using 500 g flour and eggs. Cut it out squares of about 15 cm and let it dry for about half an hour.
Meanwhile, prepare a sauce with half oil and half butter, onion, salt and pepper. Once golden, add the minced meat and begin to fry all with the addition of a glass of aged Grappa, the tomato paste and let it simmer on low heat for about three hours.
In the meanwhile, prepare 1 litre of thick béchamel sauce using the remaining flour, milk, salt and nutmeg.
Cook lasagna for 1 minute in boiling salted water and lay them in a baking dish starting to spread a layer of meat sauce on the bottom. Alternate states of lasagna with meat sauce and bechamel sauce, covering each layer with grated Parmesan cheese until all ingredients are used.
Place in the oven at medium heat and, when a golden crust is built on the top, remove from the oven and serve hot.
Recommended Grappa:
Sarpa Oro di Poli
- Ingredients:
650 g all-purpose flour
4 fresh eggs
150 g butter
Half cup of oil
Half onion
1 shot glass of aged Grappa
300 g minced meat
1 tablespoon of tomato paste
Half a litre milk
1 pinch of nutmeg
100 g grated Parmesan cheese
Salt q.s.Pepper q.s. - Author:
- Gina Manna - Genova
- Typology:
- First Courses
- Preparation time:
- About 80 minutes
- Notes:
