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 shin, a splash of Barolo wine and fragrant bay. 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.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Preheat the oven to 190°C and place a baking tray in the oven.
- Remove the card sleeve from the oven pasta tray, as well as the plastic film. Once you have removed the sleeve and film lid, place the oven pasta, in its card box, directly onto the hot baking tray. Cover the pasta with tinfoil.
- Cook for 20 minutes until piping hot.Remove the pasta from the oven and check it's piping hot. Allow 2-3 additional minutes without the tin foil if you'd like it to crispen up.
- After removing your pasta from the oven, allow it to rest for 5 minutes before serving. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Bechamel Sauce (43%, MILK, WHEAT Flour, Butter (MILK), Salt, Nutmeg), Beef Shin Ragù (40%, Beef Shin (37%), Onion, Barolo Wine (contains 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)
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 543kcal
Following nutritional information is 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
RECIPE CARD
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