As usual my lasagna was based on homemade ragù and bechamel, this time in combination with zucchini.
I never care so much about quantities and portions, if there's something left I usually find use for it in tomorrow's lunch so forgive me for being a bit vague.
- 1kg of minced beef
- small dices/slices of bacon (pancetta affumicata)
- 1 shallot, 1 small carrot, ½ a stalk of celery all chopped brunoise
- 2 big cloves of garlic sliced in half and squashed a bit
- 2 glasses of red wine
- 1/4 tube of concentrated tomato paste or 2 small tin cans
- 5-10dl of stock (chicken or beef) (depends on whether you want to add the tomato pulp)
- optional: 1-2 jars of tomato pulp (cubes) <<< THIS IS NOT REQUIRED IN RAGÙ
- melt the bacon slowly in a deep warm pan but don't fry it
- add some olive oil and let the garlic, shallot, carrot and celery sweat
- now heat up the fire and when it's hot add the minced beef, spice it up with S&P
- once the meat is fried and dry add 1 glass of wine
- once the wine is evaporated add the concentrated tomato paste (be careful not to use too much, better start with a bit less and something more next time) and mix it under the meat
- now it is time to add the stock, careful not to make a soup, it should remain a sauce, so if it's too liquid make it evaporate.
- OPTIONAL: add the tomato pulp (I do for the lasagna, I don't for pappardelle al ragù)
- put a cover on the pan and have it simmer on the lowest fire on your stove for at least an hour (2 hours is better). if it gets too concentrated add some more stock, or even a sip op milk (careful with the stock it might get too salty) - SO KEEP ON TASTING!
- the ragù is finished and can be used in today's lasagna or over spaghetti, tagliatelle, penne (almost any kind of pasta)
- 100g of butter (the real stuff, I don't know margarine)
- 100g of flour
- 10dl milk (1 litre)
- freshly grated nutmeg
- heat the butter in a saucepan over low heat until melted
- add the flour and stir until smooth. cook until it turns a light, golden sandy color (about 5 minutes)
- meanwhile, heat the milk in a separate pan
- add the hot milk to the butter mixture bit by bit, whisking continuously until very smooth
- bring to a boil. cook 10 minutes, stirring constantly, then remove from heat.
- add salt and nutmeg, that's all
- slice the courgette in thin slices
- oil your dish (I prefer one of 5-6cm high)
- add a layer of either one of the sauces (just remind which one)
- a layer of the zucchini
- a layer of the lasagna (I prefer the fresh lasagna from the supermarket fridge or better homemade)
- a layer of the other sauce
- a layer of zucchini
- a layer of lasagne
- GOTO Step 2. and repeat until the dish is full
- finish it off with some grated parmesan and put it in the oven (according to the instructions for the pasta)
Adding the zucchini to the lasagna were a test (first attempt), thinking of it I will probably try to replace the bechamel with a ricotta based sauce... keep you posted!