RAGU LASAGNA RECIPES
RAGU' ALLA BOLOGNESE - ITALIAN RECIPES BY GIALLOZAFFERANO
Bolognese sauce is a traditional italian dressing, typical of the Emilia Romagna region. Certainly one of the most popular Italian recipes even abroad.
Provided by GialloZafferano
Total Time 230 minutes
Prep Time 20 minutes
Cook Time 210 minutes
Yield 4
Number Of Ingredients 11
Steps:
- To prepare the Bolognese sauce , first take the pancetta. First cut into slices and then into strips 1 , without being too precise. Then with a knife chop it well 2 . In a pre-heated saucepan pour a drizzle of oil and add the pancetta 3 .
- Shell it well 4 and let it brown. In the meantime, take care of the vegetables. Peel the carrot and chop it finely 5 . Then clean the celery and chop it too of the same size as your carrots 6 .
- Finally, peel the onion and chop it 7 . As soon as the pancetta is well browned 8 , add the chopped vegetables 9 .
- Stir 10 and let simmer for 5-6 minutes 11 . Add the ground beef 12 ,
- stir 13 and raise the heat. Let it brown without haste, the meat must seal well. Deglaze with red wine 14 and mix again. As soon as the alcohol has evaporated, add the tomato puree 15 .
- Stir and incorporate it 16 17 . Add a couple of ladles of hot vegetable broth 18 .
- Cover with the lid, but do not close completely 19 . At this point the Bolognese sauce must cook for at least 2 hours. Check it every 20 minutes and add more broth as needed. After two hours, taste the sauce and season with salt and pepper 20 . Stir again and your sauce will be ready 21 .
LASAGNA WITH MUSHROOM RAGù AND PROSCIUTTO COTTO | FOOD & …
This 24-layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta. "The pasta sheets are like silk—it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at once. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning of, make the pasta." When rolling out the pasta, be sure to use flour very sparingly. If you use too much it can dry the dough out very quickly, and the dough will become very hard to work with. Be sure to let the lasagna rest for 30 minutes before cutting into it. The ragù and the béchamel can be made up to 3 days ahead, and the pasta can be made 1 day ahead.
Provided by Danielle Glantz
Categories Lasagna
Total Time 4 hours 45 minutes
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boilover high. Fill a large bowl with ice water; place clean kitchen towels on work surface. Hold each pasta sheet at 1 end with both hands, and slowly lower into boiling water. Repeat with 4 pasta sheets; cook, stirring gently, until al dente, about 30 seconds. (If using dried pasta, cook according to package directions for al dente.) Remove from water using a spider or kitchen tongs, and submerge in ice water 30 seconds. Remove from ice water, and lay flat on kitchen towels. (Do not stack.) Smooth out pasta using your hands. Repeat with remaining pasta sheets.
- Preheat oven to 375°F. Grease inside of a deep 13- x 9-inch baking dish with butter. Spread 3/4 cup béchamel on bottom of prepared dish.
- Top with 2 pasta sheets, covering bottom of dish completely, pushing any overlap up sides. Spread with 1 cup béchamel; top with 1 2/3 cups ragù. Sprinkle with 1/3 cup grated Parmesan. Top with 2 pasta sheets. Spread with 1 cup béchamel. Top evenly with half of prosciutto. Sprinkle with 1 1/3 cups fontina and 1/3 cup grated Parmesan.
- Top with 2 pasta sheets. Spread with 1 cup béchamel; top with 1 2/3 cups ragù. Sprinkle with 1/3 cup grated Parmesan. Top with 2 pasta sheets. Spread with 1 cup béchamel. Top with remaining prosciutto. Sprinkle with 1 1/3 cups fontina and 1/3 cup grated Parmesan. Top with 2 pasta sheets. Spread with 1 cup béchamel; top with 1 2/3 cups ragù. Sprinkle with 1/3 cup grated Parmesan. Top with 2 pasta sheets. Spread with remaining béchamel, and sprinkle with remaining fontina and remaining Parmesan.
- Cover lasagna with aluminum foil. Bake on a rimmed baking sheet on middle rack in preheated oven 55 minutes. Remove foil; bake until top is golden brown, about 35 minutes. Remove from oven; let rest at least 30 minutes before serving.
More about "ragu lasagna recipes"
QUICK RAGù WITH RICOTTA AND LEMON RECIPE - NYT COOKING
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey — though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
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QUICK RAGù WITH RICOTTA AND LEMON RECIPE - NYT COOKING
Meat ragù traditionally requires a long simmer over low heat, but this 45-minute version owes its slow-cooked flavor to a hefty dose of red-pepper or chile paste, which yields a complex, hearty sauce. (This recipe calls for sambal oelek, which is easy to find, but Calabrian chile or Hungarian paprika paste would work well, too.) Spoon the ragù over cooked, broken lasagna noodles and top it with a dollop of creamy ricotta, a sprinkle of toasted fennel and a few curls of lemon zest. This recipe uses beef, but you could also prepare it with spicy Italian sausage, or ground pork or turkey — though you may want to amplify the flavor by tossing in a little fennel seed and red-pepper flakes with the onion and garlic in Step 1.
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine italian
- Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.
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HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES
Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving
- Strip and finely chop the rosemary leaves and finely chop the bacon.
- Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
- Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
- Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
- Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
- Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
- Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
- While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
- Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
- Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
- Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
- Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
- Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
- To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
- Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
- Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
- Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.
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HOMEMADE RAGU SAUCE RECIPE: HOW TO MAKE IT
My family loves homemade spaghetti sauce and this one is a big hit. I always make sure to serve this ragu sauce recipe with plenty of garlic bread. —Kate Gaul, Dubuque, IA
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 308 calories per serving
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 308 calories per serving
- In a Dutch oven, cook the beef, pork, bacon, onions, celery and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook until liquid is reduced by half, 4-5 minutes., Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1-1/2 to 2 hours. , Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta.
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SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE RECIPE: HOW TO ...
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta.
Short ribs are my crowd-pleaser weekend meal for all occasions. —Missy Raho, Morristown, New Jersey
From tasteofhome.com
Reviews 3.4
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving
From tasteofhome.com
Reviews 3.4
Total Time 07 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 302 calories per serving
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
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PORK RAGU RECIPE | RACHAEL RAY | FOOD NETWORK
From foodnetwork.com
Reviews 3.3
Total Time 1 hours 0 minutes
Reviews 3.3
Total Time 1 hours 0 minutes
- Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.
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LASAGNA BOLOGNESE RECIPE | FOOD NETWORK KITCHEN | FOOD N…
From foodnetwork.com
Reviews 4.9
Total Time 5 hours 10 minutes
Cuisine italian
Reviews 4.9
Total Time 5 hours 10 minutes
Cuisine italian
- Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.
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RAGÚ® NO BOILING LASAGNA | ALLRECIPES
These healthy stew recipes have it all. They're top-rated favorites. They're easy to prep. And they're all under 300 calories. Simply add your ingredients to the slow cooker in the morning, and come home to so much deliciousness! Take a peek at our best slow cooker recipes …
From allrecipes.com
From allrecipes.com
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3 CHEESE BEEF LASAGNA RECIPE - RAGÚ® - SAUCES, RECIPES ...
Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top …
From ragu.com
From ragu.com
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NO-BOIL BAKED LASAGNA RECIPE - RAGÚ® - SAUCES, RECIPES ...
This no-boil baked lasagna recipe from RAGÚ® combines Ricotta, Mozzarella, and Parmesan with a jar of RAGÚ® Roasted Garlic Parmesan Sauce to …
From ragu.com
From ragu.com
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10 BEST LASAGNA RICOTTA CHEESE RECIPES | YUMMLY
20/1/2022 · The Best Lasagna Ricotta Cheese Recipes on Yummly | Lasagna With Pork Ragu Bolognese, Ricotta Fondue, And Parmigiano-reggiano, Easy Beef Lasagna, Lasagna
From yummly.com
From yummly.com
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10 BEST GROUND BEEF LASAGNA RECIPES | YUMMLY
17/1/2022 · The Best Ground Beef Lasagna Recipes on Yummly | Classic Ground Beef Lasagna, Slow Cooker Ground Beef Lasagna Soup, Eggplant And Ground Beef Lasagna. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Smart Thermometer. ... Easy Beef Lasagna (featuring Ragu …
From yummly.com
From yummly.com
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30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS ...
Traditional, vegetarian and even as a dessert — no matter how you eat it, lasagna is a great dish to have in your arsenal. Find your new favorite with these delicious recipes …
From foodnetwork.com
From foodnetwork.com
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AUTHENTIC ITALIAN LASAGNA BOLOGNESE RECIPE - RECIPES FRO…
15/2/2021 · Lasagna with mozzarella is a VARIANT of this classic Lasagna recipe and you can find it mainly in southern Italy, often together with ricotta. The authentic traditional recipe of lasagna Bolognese is made up of three main preparations: fresh egg pasta (Lasagna Noodles), Bolognese Sauce (Ragu …
From recipesfromitaly.com
From recipesfromitaly.com
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BOLOGNESE SAUCE - WIKIPEDIA
Bolognese sauce (UK: / ˌ b ɒ l ə n eɪ z,- n ɛ z /, US: / ˌ b oʊ l ə n j eɪ z,- n i z /; known in Italian as ragù alla bolognese, pronounced [raɡu alla boloɲɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based …
From en.m.wikipedia.org
From en.m.wikipedia.org
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BASIC RAGù BOLOGNESE RECIPE - SERIOUS EATS
12/3/2021 · Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer …
From seriouseats.com
From seriouseats.com
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LASAGNA !! | RECIPETIN EATS
19/5/2017 · 6. Ragu Consistency & Making ahead: The Ragu shouldn't be watery and there shouldn't be an excessive amount of sauce. However, if you are using dried lasagna sheets, you do need to ensure that there is enough liquid to rehydrate the sheets. See video to see how saucy my ragu is - this is saucy enough for dried lasagna …
From recipetineats.com
From recipetineats.com
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CLASSIC BAKED LASAGNA BOLOGNESE (LASAGNE ALLA BOLOGNESE ...
5/3/2019 · A classic Bolognese lasagna is different from the version most common in the United States. Instead of thick layers of ricotta and mozzarella cheese, lasagne alla bolognese features delicate layers of fresh pasta …
From seriouseats.com
From seriouseats.com
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BEST LASAGNA RECIPE 2022 ️ - JOJO RECIPES
After hundreds of Lasagna recipes tested by our expert team, we chose the best Lasagna recipe of 2022! Learn how to make in 5 easy steps! The Best Classic Lasagna Recipe – Homemade lasagna full of pasta, …
From jojorecipes.com
From jojorecipes.com
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3 CHEESE BEEF LASAGNA RECIPE - RAGÚ® - SAUCES, RECIPES ...
Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish. Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top …
From ragu.com
From ragu.com
See details
30 BEST LASAGNA RECIPES | EASY LASAGNA RECIPE IDEAS ...
Traditional, vegetarian and even as a dessert — no matter how you eat it, lasagna is a great dish to have in your arsenal. Find your new favorite with these delicious recipes …
From foodnetwork.com
From foodnetwork.com
See details
BOLOGNESE SAUCE - WIKIPEDIA
Bolognese sauce (UK: / ˌ b ɒ l ə n eɪ z,- n ɛ z /, US: / ˌ b oʊ l ə n j eɪ z,- n i z /; known in Italian as ragù alla bolognese, pronounced [raɡu alla boloɲɲeːse, …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
LASAGNA !! | RECIPETIN EATS
19/5/2017 · 6. Ragu Consistency & Making ahead: The Ragu shouldn't be watery and there shouldn't be an excessive amount of sauce. However, if you are using dried lasagna sheets, you do need to ensure that there is enough liquid to rehydrate the sheets. See video to see how saucy my ragu is - this is saucy enough for dried lasagna …
From recipetineats.com
From recipetineats.com
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RAGù (BOLOGNESE SAUCE): THE PERFECT ITALIAN RECIPE - THE ...
14/7/2019 · 1 – Instead of using the sausage you can use the minced pork. To prepare a good ragù sauce it is essential to choose a cut of meat with fat to prevent the sauce …
From theitaliansauce.com
From theitaliansauce.com
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LASAGNA AL FORNO {NO BOIL RECIPE} - ITALIAN RECIPE BOOK
11/12/2021 · Lasagna Al Forno is one of the ultimate comfort foods. It’s also super easy to make! Filled with delicious Italian beef ragu, creamy Bechamel sauce and generously grated Parmesan cheese this homemade lasagna will leave the whole family asking for more.. You can make this lasagna with no boil lasagna …
From italianrecipebook.com
From italianrecipebook.com
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TUSCAN WILD BOAR RAGU WITH PAPPARDELLE PASTA – THE PASTA ...
8/12/2019 · Tuscan Wild Boar Ragu with Pappardelle Pasta Ribbons. This rich and hearty wild boar ragu recipe comes from Tuscany. However, wild boar ragu with …
From the-pasta-project.com
From the-pasta-project.com
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