This is a very Italian recipe that can be fully prepared at home for special occasions. In the north of Italy, Veneto, it is known as pasticcio, try it, you will love it.
FOR THE PASTA:
In a mound of flour, add the eggs in the center. Start mixing until combined, adding a little white wine at a time to prevent it from becoming too sticky; if it does get sticky, add more flour, but not too much to avoid making it too tough.
Knead well until you achieve a smooth and elastic consistency, then form a ball.
Start rolling out the pasta; you can do this with a wooden rolling pin or, if possible, with the Italian “pasta machine.”
Flour your work surface, roll the ball of pasta in the flour, and then begin rolling it out from the center toward the edges. You should roll it out evenly until the thickness is less than a millimeter. Once done, use a knife to cut it into rectangles of about 5 x 10 cm. (these would be the “lasagne”) or whatever size fits the mold you will use to bake the “pasticcio.”
If you are using a pasta machine, make small balls and roll out a little at a time to the thinnest setting, then cut into rectangles.
Place all your “lasagne” on a floured surface while you begin to cook them.
To cook them, bring salted water to a boil in a pot, once boiling, submerge 4 to 5 “lasagne” and wait a few seconds until they rise to the surface, then remove them and plunge them into a bowl of cold water to stop the cooking, then let them rest on a cloth napkin, and proceed with all your “lasagne.”
PREPARATION OF THE “BESCIAMELLA”
Melt the butter in a fairly large pan or small pot, when melted, add the sifted flour a little at a time and mix until it takes on a golden color. Gradually add the milk, mixing to prevent lumps from forming; if lumps do form, dissolve them with the help of a whisk. Let it cook for about half an hour, stirring to prevent sticking, when it thickens, add salt, nutmeg to taste, and turn off the heat.
FOR THE PREPARATION OF THE RAGÙ
Wash the tomatoes and cook them in water, when soft, drain and blend them with salt. If you want, you can add chili, garlic, onion, or any spices you like.
Heat the oil, sauté the finely chopped onion, carrot, and celery. Add the meat and let it cook for a few minutes over medium heat until it changes color, mix and add your tomato preparation, lower the heat, add salt, pepper to taste, and cook slowly for about an hour.
Preheat the oven to 120°C.
PREPARATION OF THE “PASTICCIO”
Grease a baking dish with olive oil, place a layer of “lasagne,” then a layer of “ragù,” then a layer of fresh cheese, and continue in this order until all ingredients are used. The last layer will be “ragù” slightly mixed with “besciamella,” on top, add some very thin layers of fresh cheese and, above all, place a good layer of grated dry cheese. Bake for about an hour.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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