The typical Sunday with the family is made up of the scents of the grandmother's kitchen. Among the most delicious dishes that can be made, Sunday lasagna is the one that most makes us lick our lips. We cannot call it such if it is not rich and heavy. Whether it is with meat, ragù, mozzarella and meatballs, the difference is small: every grandmother has her very faithful secret. So we just have to analyze one of the most classic recipes ever.
The ingredients
Let's start with the analysis of the ingredients needed for the preparation of the typical grandma's lasagna. You will need:
- Half a kilo of Emilian Lasagna
- 200 grams of grated cheese
- 700 grams of peeled tomatoes
- 700 grams of mixed minced beef and pork
- 2 sausages
- 1 tablespoon of tomato paste
- 1 glass of sparkling wine or white wine
- Celery
- Garlic
- Carrot
- Onion
- Laurel
- Rosemary
- A few cloves
- Oil and salt to taste
- Milk, flour and butter for the bechamel
Method
For the preparation of Sunday lasagna obviously you have to start with the preparation of the Bolognese sauce. In a pan, pour oil, chopped onion, carrot and celery. Fry then add the rosemary, then brown the crumbled sausages as well. So set aside. In a nice high pot, sauté the remaining vegetables, the spices with oil and brown the minced meat again, add the sausage and cook everything together for a few minutes. Rosemary, bay leaf and cloves you then have to raise them and throw them away, so as not to alter the flavor of the tomato too much. At this point blend with white wine, add peeled tomatoes and tomato paste, salt and cook over low heat with the lid off. Add some water, and bring to a gentle simmer over low heat for at least a couple of hours. Halfway through cooking, add more water and cook again. Remember that it will be ready when it is dry and full-bodied.
Meanwhile, dedicated to preparation of the bechamel. Take a saucepan, melt the butter, then add the flour slowly and start turning. When it seems that the color has turned golden, add the milk slowly and continue to stir, obviously to make sure that no lumps form. Add a pinch of salt and a pinch of pepper, and if you like it, scratch some nutmeg too. The béchamel is prepared over low heat, to obtain a thick, smooth cream without pieces. Turn off and allow to cool completely.
As a last step in preparation, you must compose your lasagna, obviously when the meat sauce is finished. Take a pan or a baking dish. Dirty on the bottom with a mix of sauce and bechamel. Create a layer of lasagna, pour plenty of ragù over it, then the béchamel, and the grated cheese. If you like, you can also add mozzarella. Continue like this, until you have finished the lasagna sheets and until the space in the pan is full. The last layer must have abundant sauce, bechamel and parmesan. So proceed to cooking.
cooking
For cooking, you must first preheat the oven, to 200 degrees. The lasagna, on the other hand, has cooking times for at least 35 minutes. You can consider it ready when you make a crust on the surface of the lasagna. Open the oven door, and let it dry for at least ten minutes. Take out, maybe cut a first slice and let it harden. At this point you can also enjoy it with your entire following of guests. The flavor will captivate you and will be a real delicacy for the palate. You can eat lasagna on Sundays even at Easter, if you want, or you can take inspiration for the occasion from the recipes you find on https://www.lettoquotidiano.it.
