
How to make Homemade Cavatelli with the Demetra Cavatelli Pasta Maker
Demetra Premium Cavatelli Pasta Maker (Made in Italy) Take 2 on How To Make Cavatelli...
The best lasagna recipes always start off with a homemade bolognese sauce, and if anyone ever tells you otherwise, don’t believe them! Bolognese sauce is a meat based sauce that originated in Bologna, Italy - hence the name ‘bolognese’. The building blocks of a true bolognese include onion, garlic and carrots. One of my secret ingredients in Italian tomato based dishes is adding tomato paste at just the right time in the cooking process. This allows for a depth and richness in flavour to develop. In this recipe adding 2 tablespoons of tomato paste to the browned beef allows the tomato paste to cook and slightly caramelize. This is followed by the deglazing process allowing any stuck on bits of flavour to be incorporated in the overall sauce. I must say my ultimate favourite part of this recipe is assembling it. What could be better than layers of mozzarella and Parmigiano cheese, between homemade lasagna noodles, and bolognese that all complement each other once baked? It’s a saucey and cheesy delight.
Yield: 8-10 servings
Fresh Pasta Dough Ingredients:
Method:
3. Shape the dough into a ball and wrap in clear wrap, leave to rest at room temperature for 15 minutes.
Lasagna Bolognese Ingredients:
Method:
2. Next, add tomato puree (sauce), can of chopped tomatoes and piece of Parmesan rind (optional). Bring Bolognese sauce to a boil, turn down to a simmer and cook for 45 minutes to one hour, stirring occasionally. Season with remaining salt and pepper.
Getting ready to assemble lasagna:
4.Preheat oven to 400° F. By the time all the pasta is rolled out and ready the Bolognese sauce should be ready as well.
5.The final assembly: Add Bolognese sauce to the bottom of the lasagna pan. Add lasagna noodles, plenty of Bolognese sauce, mozzarella and Parmesan cheese. Note: Cooking the fresh noodles are not necessary in this recipe as it is freshly made and rolled out to the thinnest setting. Repeat until all ingredients have been used, ending off with Bolognese sauce, Parmesan and mozzarella on top.
6. Bake lasagna uncovered for 30 minutes and lightly golden on top. Let cool for 10 minutes before cutting and serving.
Chef's Tip: Freeze left over tomato paste in small silicone moulds and then pop them out into a freezer bag for easy access. No more wasted half full tomato paste tins!
Subscribe to our YouTube Channel for product demos, reviews, recipes and more!
Comments
Leave a comment