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, La Scienza in Cucina e L’Arte di Mangiar Bene (Science in the Kitchen and the Art of Eating Well) in 1891. Artusi even suggested enhancing the flavour with Parmigiano Reggiano 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.
Variations include the type of meat, tomato, and spices used in forming the Bolognese. After much tasting and testing, we have fine-tuned our sauce to have a rich base of beef, a splash of Barolo wine, a tomato puree for concentrated flavour, and a hint of bay leaf. We then layer our Bolognese with lasagne sheets, which catch the decadent beef ragù perfectly. To finish, we top each lasagne with a wonderful Italian cheese crust.
Ingredients
Allergens in Bold and Underlined:
|
Item |
Weight* |
Ingredients |
|
Lasagne |
335g |
Bechamel Sauce (43%, Milk, Wheat Flour, Butter [Milk] , Salt, Nutmeg), Beef Shin Ragù (40%, Beef Shin [37%] , Onion, Barolo Wine [Sulphites] , Beef Stock [contains celery seeds] , Carrot, Olive Oil, Celery, Tomato Puree, Garlic, Salt, Black Pepper, Bay Leaf), Lasagne Pasta (Wheat Flour, Free Range Egg, Durum Wheat Flour, Salt), Tomato, Grana Padano Cheese (Milk, Salt, Rennet, Egg Lysozyme), Nutmeg, Italian Grated Cheese (Milk, Salt, Rennet) |
*Go Grande portions are 30% larger
Menu Card
Please find the recipe card for this dish here
Nutrition
|
Nutrition |
Per 100g |
|
Energy |
678kJ |
|
Calories |
162kCal |
|
Fat |
9.0g |
|
Of which saturates |
4.3g |
|
Carbohydrates |
10.8g |
|
Of which sugars |
3.5g |
|
Protein |
8.4g |
|
Salt |
1.4g |