Lasagne Bolognese with Rich Beef Ragù & Parmesan
Lasagne Bolognese with Rich Beef Ragù & Parmesan
Lasagne Bolognese with Rich Beef Ragù & Parmesan

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Lasagne Bolognese with Rich Beef Ragù & Parmesan

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 sauce perfectly, and of course, garnish the entire dish with parmigiano cheese.

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg), Beef, Tomatoes, Onion,
Celery, Carrot, Garlic, Olive oil, Mozzarella, Grana Padano, Milk, Butter, Wheat flour


GARNISH INGREDIENTS: Parmesan cheese, Breadcrumbs (Wheat), Olive oil, Salt, Black
pepper


Keep refrigerated, use within 3 days of delivery


FREEZING


The product can be frozen (ideally on day of delivery) and keeps for 2 months in the freezer. The lasagne needs to be defrosted overnight in the fridge. This food has been prepared in a kitchen that also prepares molluscs, mustard, nuts, gluten, fish, crustaceans, and therefore may contain traces of these.

Download the recipe card

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 sauce perfectly, and of course, garnish the entire dish with parmigiano cheese.

Ingredients

INGREDIENTS (allergens in bold): Fresh pasta (Wheat flour, Egg), Beef, Tomatoes, Onion,
Celery, Carrot, Garlic, Olive oil, Mozzarella, Grana Padano, Milk, Butter, Wheat flour


GARNISH INGREDIENTS: Parmesan cheese, Breadcrumbs (Wheat), Olive oil, Salt, Black
pepper


Keep refrigerated, use within 3 days of delivery


FREEZING


The product can be frozen (ideally on day of delivery) and keeps for 2 months in the freezer. The lasagne needs to be defrosted overnight in the fridge. This food has been prepared in a kitchen that also prepares molluscs, mustard, nuts, gluten, fish, crustaceans, and therefore may contain traces of these.

Recipe Card

Download the recipe card

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