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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
1 quantity of basic pasta (see recipe on page 126)For the ragoût:200g onions100g celery100g carrot200g tomatoes300g pancetta600g beef (preferably from the skirt)100ml tomato purée100ml red wine200ml milk
SeasoningParmesan cheese, to sprinkleFor the lasagne recipe, add:¼ litre of Béchamel sauce (see the recipe on page 148 / SAUCES section)
This recipe will work with any meat, but beef or lamb will give particularly good results. You can safely use cheaper cuts, and adjust the spices to suit your taste. Remember, the secret with braising is to cook your meat gently.
Preparation time: 45 minutesCooking time: 3 hoursServes: 4 to 6
Attachments: Stirring Tool, Food Processor, Flexi Beater
Cook's note: The use of the Food Grinder isn't essential, as the ingredients can be chopped in batches using the Food Processor, however, the end texture will not be as consistent.
Lasagne all Bolognese
Shred some cheese before adding veg, to use for later. Add a little oil when frying pancetta, so it doesn’t stick so much to the bottom. I have a large family to feed, so I double the recipe ( bowl is plenty big enough) whatever is left ove I freeze for future convenience.
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