Lasagne à la bolognaise and tagliatelle with ragù: two Italian classics to savor here

You'll find it even more comforting when you have a good plate of bien gratinées lasagne or a general table of tagliatelle and ragù sauce. These are two emblematic recipes of Italian cuisine starting from the same base: a slowly blended Bolognaise sauce, rich in taste and souvenirs.

🍅 The secrets, there's the ragù

Tout commence with a good ragù maison . On your induction plate , you will find a few minutes (5 or 6 levels) a finely blended mixture of carrots, oignon and pepper in a filet of olive oil. Une fois les legumes foundants, ajoutez la viande hachée et faites-la dorer à feu vif (niveau 7).

Deglaze with a bit of red wine, let it evaporate, then add the tomato pulp, a bit of concentrate, the laurier and a pincée of black muscade. Ensuite, lower the temperature (niveau 3) et laissez mijoter tout doucement pendant plus d'une heure. Your cuisine must be felt in Italy!

🥘 Pour des lasagnes homemade

On a plate with four, alternate a slice of sauce, a slice of prepared lasagne, a bit of béchamel and parmesan. Reply to the correct ingredients. Finish with a general table of béchamel and fromage râpé.

Cook :

• If you use a four combined induction/heater heater , heat at 180°C for 25 to 30 minutes.

• Sinon, with a deep saucepan on the induction (level 4, then level 7 for gratiner), it is all too easy.

🍝 Pour les tagliatelles

Bring a large saucepan of salted water to maximum boiling. Add tagliatelle (fraîches or dried), then boil them and mix them with your steaming ragù. Serve with freshly chopped parmesan and a filet of olive oil if you like.