Pairing with Lasagna with ragout and ricotta cheese

A journey through Emilia Romagna and Sicily

Sunday, celebration, home and grandma… We associate lasagna with only wonderful memories, and every time we cook it, we create a new one. In this recipe, we make a little except to the rule: instead of sticking closely to the Emilian tradition, we add a little bit of Sicily, paving the way for a few local ingredients. And the wine? As always, we’ll take care of it!

Ingredients for Serves 6-8

  • 400 g egg pasta for lasagna
  • 700 g minced beef
  • 300 g minced pork
  • 750 g tinned tomatoes
  • 2 tablespoons of tomato concentrate
  • 100 g of aged caciocavallo cheese
  • 700 g of fresh ricotta cheese
  • Carrot, celery and onion to taste
  • 1 glass of dry white wine
  • Butter to taste
  • Oil, nutmeg, salt and pepper

Prepare the meat sauce: cook the chopped onion, celery and carrot in a saucepan with a little oil, until golden, add the meat and cook for a few minutes. Add the wine, let it evaporate and add the tinnned tomatoes, tomato paste and salt. Leave to cook over a low heat for about an hour, adding some vegetable stock if necessary. Season with salt and pepper.

Drain the ricotta, discard the excess liquid and stir in a little nutmeg.

Grease a baking dish with butter, then start making the layers: meat sauce, ricotta cheese, grated mature caciocavallo cheese and a sheet of egg pasta. Make at least five and top the last layer with grated caciocavallo cheese and small chunks of butter.

Bake at 180 °C for 25 minutes on the low shelf of the oven and for 5 minutes on the medium shelf. Finally, brown the lasagna under the grill.

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