Lasagne Emiliane with Rich Beef Ragù
Lasagne Emiliane with Rich Beef Ragù

/ serving

Lasagne Emiliane with Rich Beef Ragù

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” in 1891. Artusi even suggested enhancing the flavour with parmigiano cheese, which we agree really compliments the sauce. 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 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: Fresh pasta (Wheat flour, Egg), Beef, Tomatoes, Onion, Celery, Carrot, Garlic, Olive oil, Mozzarella, Grana Padano, MilkButter, Wheat flour

Garnish: Parmesan

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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” in 1891. Artusi even suggested enhancing the flavour with parmigiano cheese, which we agree really compliments the sauce. 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 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: Fresh pasta (Wheat flour, Egg), Beef, Tomatoes, Onion, Celery, Carrot, Garlic, Olive oil, Mozzarella, Grana Padano, MilkButter, Wheat flour

Garnish: Parmesan

Recipe Card

Download the recipe card