'Ultimate' Lasagne with Beef & Barolo Ragu, Parmigiano Reggiano Béchamel & 30-Month Aged Parmigiano Reggiano Crust
'Ultimate' Lasagne with Beef & Barolo Ragu, Parmigiano Reggiano Béchamel & 30-Month Aged Parmigiano Reggiano Crust

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'Ultimate' Lasagne with Beef & Barolo Ragu, Parmigiano Reggiano Béchamel & 30-Month Aged Parmigiano Reggiano Crust

Although Bolognese is named after the town of Bologna, the first documented recipe of a meat-based sauce originated in a town called Imola, near Bologna, in the late 1700s.

The first official bolognese recipe appears in Pellegrino Artusi’s cookbook, L’Arte di Mangiare Bene (''The Art of Eating Well") in 1891. Artusi even suggested enhancing the flavour with parmigiano cheese, a suggestion we duly indulge. Bolognese has evolved significantly since the time Artusi first recorded it, but unlike many Italian dishes, there seems to be little formal agreement as to the proper way to prepare it, leaving much open for the discretion of individual chefs.

Some variations, including ours, include using beef instead of pork or veal (which we have adopted), the form of tomato to use (fresh, canned, or paste), and which liquid and/or spices to include. We layer our bolognese with lasagne sheets, which catch the rich beef ragù perfectly, and, of course, garnish the entire dish with Parmigiano cheese.

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Story

Although Bolognese is named after the town of Bologna, the first documented recipe of a meat-based sauce originated in a town called Imola, near Bologna, in the late 1700s.

The first official bolognese recipe appears in Pellegrino Artusi’s cookbook, L’Arte di Mangiare Bene (''The Art of Eating Well") in 1891. Artusi even suggested enhancing the flavour with parmigiano cheese, a suggestion we duly indulge. Bolognese has evolved significantly since the time Artusi first recorded it, but unlike many Italian dishes, there seems to be little formal agreement as to the proper way to prepare it, leaving much open for the discretion of individual chefs.

Some variations, including ours, include using beef instead of pork or veal (which we have adopted), the form of tomato to use (fresh, canned, or paste), and which liquid and/or spices to include. We layer our bolognese with lasagne sheets, which catch the rich beef ragù perfectly, and, of course, garnish the entire dish with Parmigiano cheese.

Ingredients

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Menu Card

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Nutrition

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