End the spaghetti or lasagna debate with a recipe combining both Italian classics
Italian cuisine garners wide recognition worldwide. Signature dishes such as spaghetti bolognese, lasagna with bechamel sauce or a classic pizza with assorted toppings are adored in every corner of the globe. And there's no doubt about why, they're indeed truly delightful.
When it comes to Italian pasta, the selection of a specific dish can be quite challenging, as both spaghetti and lasagna ooze unique charm in their own way. But what if the trouble of choosing between them could be avoided? In fact, how about you savour the exquisite taste of both dishes simultaneously? That's right, meld them together and formulate the optimal flavour fusion!
Resolve the perpetual debate — spaghetti or lasagne? With this recipe, you can enjoy both culinary delights at once
Ingredients:
Bolognese sauce:
- 4 tablespoons of olive oil
- 14 oz of ground beef
- 5 oz of raw bacon
- 1 large onion
- 3 celery stalks
- 3 carrots
- 4 cloves of garlic
- 5 oz of red wine
- 24 oz of tomato passata
- 6 oz of vegetable or meat broth
Additional elements:
- 10 oz of cooked spaghetti
- 17 oz of bechamel sauce
- 7 oz of grated mozzarella
Instructions:
Step 1. I begin with the preparation of homemade bolognese sauce. For this, I blend warmed olive oil, ground beef, and diced bacon slices in a pot on the stove.
I sauté the mixture for a few minutes, stirring the contents intermittently.
Step 2. After a few minutes, I introduce chopped vegetables into the blend. First, the onion goes in, succeeded by celery and carrots. And, of course, crushed garlic cloves find their way in too.
Step 3. I pour in red wine, tomato passata, and season with salt and pepper. The last ingredients to join the pot are fresh basil leaves and homemade broth.
Subsequently, I let this concoction simmer for 2 hours over a low flame, covered with a lid. I stir the mix every 20 minutes to prevent scorching.
Step 4. Meanwhile, I proceed to prepare the pivotal bechamel sauce and boil spaghetti al dente in salted water. The strained pasta is then transferred to a baking dish.
Step 5. I pour the velvety sauce over the pasta, and stir the two ingredients with a pasta spoon. But we're not done yet. The next layer in the baking dish integrates the meat and vegetable sauce.
Step 6. To finish the dish, I sprinkle a topping of shredded mozzarella and place the baking dish in a preheated oven for 10 minutes. The oven needs to be set at 392 degrees Fahrenheit for this duration.
Step 7. Finally, I serve the scrumptious result with a sprig of fresh basil. Bon appetit!
