Nuova Roma's Lasagne Verdi alla Bolognese
Patrizia Nanni serves her classic "by the books" lasagne alla bolognese at her restaurant Nuova Roma outside of Bologna—this is her recipe.
Chef Patrizia Nanni
- 2 kg Skirt Steak Minced Raw
- 600 g Pork Collar (Coppa di Maiale) Minced Raw
- 400 g Pancetta Minced Raw
- 80 g Onion Diced
- 80 g Carrot Diced
- 80 g Celery Diced
- 200 g Double Concentrated Red Datterino Tomato Paste
- 400 g Tomato Passata
- ~400 g 30 Month Aged Parmigiano Reggiano Freshly Grated
- ~300 ml Dry White Wine
- ~500 ml Hot Water
- 20 g Salt
- 10 g Pepper
- Extra Virgin Olive Oil
- 2 L Whole Milk Warmed
- 150 g Butter
- 150 g Flour
- Nutmeg Freshly Grated
- In a large stock pot, heat the extra virgin olive oil and, once hot, prepare the soffritto adding the onions, carrots, and celery.
- Once the vegetables are wilted, add the minced pancetta and cook for 5–10 minutes.
- Add the minced pork collar, cook for several minutes until browned, then add the minced skirt steak and continue cooking for ~10 minutes.
- Deglaze with the white wine. Once the wine reduces, add the tomato puree, the double concentrated tomato paste, salt, pepper, and ~150 ml of hot water. Adjust salt to taste.
- Cook boiling for 3—4 hours, adding the remaining hot water gradually throughout the cooking process.
Pasta for the Lasange
- Sprinkly to coat the work surface with 00 flour, create a well using the 00 flour and add the beaten eggs and spinach—mixing the eggs and spinach together with hands inside the well.
- Knead for 20 minutes and then leave to rest for 10 minutes.
- Roll out the dough with a rolling pin or pasta machine and then cut the dough into roughly equal rectangles.
- In a non-stick pot, melt the butter over medium heat and slowly add the flour while stirring quickly with a whisk.
- Then slowly add the warmed milk while stirring and avoid clumping.
- Add the salt and pepper to taste, grate a small amount of nutmeg into the pot, and boil for several minutes. Set aside and keep warm.
- Bring a pot of water to a rolling boil, then salt. Add the pasta and cook for ~2 minutes. Remove the pasta from the water and spread the pasta out on a clean towel or cloth to absorb the excess water.
- Preheat the oven to 180 °C/350 °F.
- Coat a baking tray with a thin layer of extra virgin olive oil and then spread a spoonful of the ragù along the bottom of the tray.
- Assemble the first layer of pasta by placing the pasta strips on the bottom of the tray so that the pasta is fully covering the bottom of the tray, overlapping sheets of pasta as necessary.
- Add a sparse layer of ragù, cover with besciamella, and then cover again with grated parmigiano reggiano.
- Repeat 5–6 times, making at least 6 layers. (The top layer should be uncovered ragù, besciamella, and grated parmigiano reggiano)
- Bake for 30–35 minutes at 180 °C/350 °F.
- Remove from oven and let cool for 10 minutes.
- Slice into 12 squares and serve on warm plates.
Watch Patrizia Nanni prepare this recipe. Milk, up to ~250 ml, can also be added to the ragù towards the end of cooking, if desired. In the past, milk was used to dampen the gamey taste of meats during cooking, but it is something that is not as commonly done today.