Lasagne Petroniane 

Sasso Restaurant opened in 1998. It is a restaurant aimed at providing authentic italian cuisine and has a strong Bolognese orientation due to the chef, Stefano Lancellotti, being from Sasso Marconi, just outside Bologna. Bologna is the central city in the region Emilia Romagna. This region is renowned for its Parmesan cheese, Proscuitto ham and most importantly, its fresh egg pasta.

In basic italian cuisine the primary factor is the quality of the ingredients: you choose the best eggs, flour etc for you.

Salt – as we feel to be subjective, we advise only a certain amount but would suggest each person adjust the amount to taste.

Lasagne Petroniane

Ragu

Ingredients

Vegetable oil
125g “brunoise” carrot, onion, celery (use approx. a third of each blended) 400 g minced beef
100 g bacon and/or minced pork
500 g peeled plum tomatoes (blended) 2 tablespoons of tomato concentrate
1 x glass 125ml. White wine

 Equipment

medium size non stick pan wooden spoon/spatula

  • Place the non stick pan on a low heat and pour in enough vegetable oil to cover the bottom. Heat lightly then add the miro poix of vegetables. Heat until the vegetables start to fry and then remove after 2 minutes (overcooking the oil is not advisable).

We use vegetable oil rather than olive oil because the flavour is more subtle.

  • Add the minced beef and the pork/bacon to
    The pan with the vegetables on the heat to brown
    (Try to keep the meat in larger pieces as this is traditional Bolognese style.) for approximately ten minutes.
  •  Add the white wine, reduce for 5 minutes.
  •  Add the tomatoes and the tomato concentrate.
  • Bring to the boil and leave to simmer for approximately an hour (or longer according to taste).

We have used peeled plum tomatoes rather than passata as the percentage of water in Peeled plum tomatoes is lower.

 

Pasta for the Lasagne

We feel that hand made pasta is better than machine made pasta as it is slightly rougher and therefore absorbs the sauce more.

Ingredients

300g Pastaflour(Spadoni“00”) 7 egg yolks
1 whole egg
25 g olive oil (weighed)

40g fresh spinach leaves (simply leave out for plain pasta!) 10 g salt
Extra flour for dusting when rolling out etc.

Equipment

Large mixing bowl

Freezer bag

Knife to test pasta

 

  • Lightly sauté the spinach and blend, add a little water if necessary.
  • Put the egg, egg yolks, flour, salt, spinach and Olive oil in a large mixing bowl.
  • Work the mixture with your hands drawing the mixture in from the sides until the bowl is clean and you have a ball of dough.
  • Dust your worktop with a little flour and start to work the dough using the heels of your hands rolling the dough away from you. Work the dough until your hands are clean and then cut the pasta in half to check that the texture of the ough is uniform throughout. If it is not work again.
  • Put the ball of dough into the freezer bag and put in the fridge.

Good pasta flour is now available in most supermarkets we have used flour available in Sainsburys (Spadoni “00”)

If you want you can dust your hands with flour before you knead to stop sticking.

 

Béchamel sauce for the Lasagne

Ingredients

50 g butter
50 g flour
500 ml. milk
100 ml. Single cream

Equipment

Whisk
Non stick pan
Small pan to melt butter wooden spatula

 

  • Melt the butter on a low heat
  • Add the flour to the butter on a low heat mixing continually with the wooden spatula until it becomes a loose, smooth paste.
  • Pour the milk into the non stick pan on the heat and slowly bring to the boil, using the whisk to keep the milk moving.
  • When the milk is hot add all the roux to the milk on a lowered heat and use the whisk to blend it all together (stir quickly) When it is thick and Shiny remove from the heat.

Normally in an Italian Bechamel sauce you would Add nutmeg or pepper. In this dish we do not because it would interfere with the flavour of the ragu.

 

Putting your lasagne together

Ingredients

120 g of grated parmesan Flour for the rolling out Single cream

Equipment

Scissors to cut the pasta Ladle for the sauce

Wooden rolling pin
Baking tray (disposable)

Pan of boiling water
Large bowl filled with cold water
Two clean tea towels to dry the pasta

 

  • Roll out the pasta
  • Cut the pasta into pieces the size of the tray (enough to make five layers)
  • Mix the bechamel and ragu together
  • Taste and salt the ragu to personal taste, add the single cream.
  • Put on the heat and bring to simmer to reduce and thicken slightly.
  • Take one piece of pasta at a time and place in the pan of boiling water, wait until it comes to the surface of the water (for pasta al dente) leave slightly longer for softer pasta.
  • Remove and place into the cold water
  • Whilst the pasta is cooking/cooling grease the baking tray.
  • Dry the pasta on (and under) the tea towels and place the first piece as the base.
  • Cover the pasta with the ragu (approx. two small ladles) and sprinkle parmesan liberally over the sauce.
  • The cold water should be salted you can also use ice In the water to speed up the cooling process
  • Repeat until all the pasta is used up.
  • Cover the top layer with grated parmesan and pieces of butter.
  • Cook in the oven at 200 Celsius for 30 – 40 minutes.