B ig Mamma never ceases to delight our taste buds and to share with us his famous recipes nothing better than the book "La Cucina di Big Mamma" published by Phaidon.

Here are the famous Bolognese lasagna, to be made from the recipe book

For the Bolognese:

- 7 Oz of ground pork

- 7  Oz of ground beef

- 3.5 Oz of ground veal

- 5 tablespoons of olive oil

- 1 finely chopped yellow onion

- 3 celery stalks diced 1 carrot cut into thin slices

- 3.3 fl oz of red wine

- 2.2 Livre of tomato sauce

- 2 sprigs of rosemary

- The leaves of a bouquet of sage, some bay leaves, for decoration, salt and freshly ground pepper

For the béchamel:

- 3.5 Oz of butter

- 3.5 Oz of flour type 00

- 50 fl of hot milk

- 1 tablespoon grated nutmeg

- 2.2 Livre of pasta dough

- 7 Oz of grated parmesan


Prepare the bolognese:

in a large skillet, sear the meat in 2 tablespoons of olive oil for 10 minutes over high heat. Reserve. In a saucepan, heat 3 tablespoons of olive oil over medium heat and brown the onion for 5 minutes. Add the celery and carrot and continue cooking for 8 minutes. Add the meat and mix well.

Deglaze with the red wine and cook for 5 minutes on high heat, until the liquid has completely evaporated. Add the tomato sauce, salt and pepper. Add the rosemary sprigs and sage leaves and simmer for about 2 hours over low heat. Remove the branches of rosemary and the sage leaves.

Prepare the béchamel: in a saucepan, melt the butter for 5 minutes over low heat, then add the flour. Mix well to obtain a roux. Add the milk and nutmeg, then continue cooking for 15 minutes over low heat, continuing to mix. Reserve.

Preheat the oven to 300 ° F (th. 5). Take the dough out of the fridge. On a floured work surface, spread the dough 1mm thick and cut it into sheets the size of the baking dish.

In a rectangular baking dish, place a layer of dough, add a layer of bolognese, a layer of béchamel and sprinkle with parmesan. Repeat this step 5 times. Keep 8 tablespoons of béchamel for dressing. Bake for 45 minutes.

Arrange on individual plates by adding 2 tablespoons of béchamel and 2 bay leaves on each part.

Marie-Chantal de Verneuil for DayNewsWorld