Green Lasagne Bolognese

Name: Green Lasagne Bolognese (Lasagne Verde alla Bolognese)
Yield: Serves 6
Cuisine: Italy
Ingredients: 4 oz (100 g) beef steak, boned; 4 oz (100 g) pork loin, boned; 2 oz (50 g) pancetta or bacon, finely chopped; 1 heaped tablespoon tomato purée diluted with 1 glass hot water; salt and pepper; 1 onion, finely chopped; 4 oz (100 g) unsalted butter; 4 oz (100 g) prosciutto crudo; 1 carrot, finely chopped; 1 stick celery, finely chopped; 4 oz (100 g) chicken livers, washed, trimmed and finely chopped; 6 tablespoons double or single cream; 1½ ladles hot broth or water; 12 oz (350 g) plain white flour; 2 large eggs; 11 oz (300 g) cooked spinach; 1 small truffle, cleaned and thinly sliced (optional); 1 quantity Besciamella; 4 oz (100 g) Parmesan cheese, grated; salt

Lasagne Verde alla Bolognese

Preparation info

Serves
6

Difficulty
Complex

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This is the most original and most traditional version of the quintessential Bolognese dish which has become so popular (and has been so bastardised) all over the world. Starting from this basic recipe, many other traditional versions of the dish have since evolved. If lasagne verde (green lasagne) is not your favourite, the white, plain variety works equally well.

Because of its lengthy preparation, this dish is reserved for special occasions.

Ingredients

Europe
Italy
Pasta
Mediterranean

Ingredients

Method