Lasagne Bolognese with black Kampot pepper

Ingredients

  • 1.5 kg beef
  • 350 g pancetta
  • 2 cans of tomatoes in their own juice
  • 1 large bottle of strained tomatoes
  • 3 carrots
  • 2 celery stalks
  • 1 onion
  • 2 garlic cloves
  • 300 ml Chianti red wine (or Primitivo)
  • 300 ml beef broth
  • olive oil
  • Kampot salt
  • black Kampot pepper
  • cloves
  • ½ teaspoon grated nutmeg
  • Italian lasagna pasta
  • 400 –500 g Parmesan
  • 500 ml whole milk
  • 50 g butter
  • 50 g plain flour

Instructions

1. Mince the lean beef.

2. Heat olive oil in a pan, or if you make a proper beef broth, you will have fat left over. Sauté pancetta and finely chopped onion along with carrots and celery. Fry until the vegetables soften and turn golden, about 15 minutes. Add garlic and sauté for 2 minutes.

3. Add the meat, salt and pepper with Kampot pepper, and cook until the juice forms. Pour in the red wine; at this point, you can add a sprig of rosemary for aroma, stir and cook for about 35 minutes until the alcohol evaporates.

4. Pour in the broth and add finely chopped tomatoes in lime juice and strained tomatoes. Cook on low heat for about 2 hours. If needed, add more broth to the mixture.

5. In a pot, melt the butter and add sifted flour. When the ingredients combine and form a paste, pour in the milk – the milk should ideally be boiled once together with an onion into which you have previously stuck cloves and pierced with a fork to release better aroma and juice. Then let the milk cool, pour it over the paste and sauté. If you forget or do not boil the milk, it will not be the same. Cook on low heat for about 20 minutes. When the sauce is glossy, add nutmeg and a handful or two of Parmesan.

6. Preheat the oven to 180 °C. Prepare the lasagna in boiling water. Soak them in several pieces, but not until completely soft, so they don't become too soggy after baking. Grease the bottom of the dish with olive oil and béchamel and layer – lasagna, béchamel, ragù, and Parmesan. The last layer will be lasagna, béchamel, and Parmesan.

7. Bake for about 45 minutes until the lasagna are beautifully golden – be careful not to burn them.

 

Enjoy your meal!

Author: Nemehlo in the kitchen

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