Grossi Lasagne


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Grossi Lasagne

This should probably say marissa’s lasagne.
My mothers recipe for an Italian classic and is always on our menu at cellar bar.
This dish is the embodiment of comfort and home

Servings


Ingredients
Bolognese
  • 100 ml olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 kg Union Station beef mince
  • 1 tsp finely chopped sage
  • 1 tsp chopped chilli
  • 1/4 bunch flat leaf parsley, chopped
  • 1 bay leaf
  • 2 cloves ground
  • nutmeg grated
  • Sea salt
  • Freshly ground black pepper
  • 300 g tomato paste
  • 200 ml red wine
  • 1 lit water

Pasta Dough
  • 6 60gm
  • whole eggs
  • 500 g Durum Semolina Salt

Béchamel
  • 1 lit milk
  • 1/2 small onion
  • 1 bay leaf
  • 1 clove
  • 80 g butter
  • 80 g flour
  • salt
  • white pepper
  • Nutmeg

Servings


Ingredients
Bolognese
  • 100 ml olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 kg Union Station beef mince
  • 1 tsp finely chopped sage
  • 1 tsp chopped chilli
  • 1/4 bunch flat leaf parsley, chopped
  • 1 bay leaf
  • 2 cloves ground
  • nutmeg grated
  • Sea salt
  • Freshly ground black pepper
  • 300 g tomato paste
  • 200 ml red wine
  • 1 lit water

Pasta Dough
  • 6 60gm
  • whole eggs
  • 500 g Durum Semolina Salt

Béchamel
  • 1 lit milk
  • 1/2 small onion
  • 1 bay leaf
  • 1 clove
  • 80 g butter
  • 80 g flour
  • salt
  • white pepper
  • Nutmeg


Instructions
For the Bolognese
  1. Heat olive oil in a large pot, sauté onion and garlic over a medium heat for 4-5 minutes until golden.

  2. Add all the meat and sauté stirring continuously until golden brown.

  3. Mix in the herbs and spices and season with salt and pep.

  4. Add the tomato paste and cook for 2 minutes.

  5. Pour in the wine and reduce by half. Add the water and mix well.

  6. Bring to the boil then reduce the heat and simmer gently for 60 minutes until rich in consistency.

For the Lasagne Sheets
  1. Place flour, eggs and salt in an electric mixer fitted with the dough hook.

  2. Mix on low speed for 6–8 minutes or until a dough has formed. Add a little water if required – the dough should be soft but not sticky. Wrap the dough in plastic film, then rest in the fridge for 2 hours.

  3. Divide the dough into 2 or 3 pieces. Roll out each piece by pushing through a pasta machine on the highest setting. Fold the dough and push it through the machine several times. This process is called laminating. You need to laminate the pasta until it is silky and smooth. Adjust the setting on the pasta machine each time until it is about 2mms thick. Cut the pasta into the shape of the tray required for baking the lasagne. Place the sheets of pasta onto a floured tray.

  4. Bring a pot of salted water to the boil, cook pasta sheets for 4 minutes. Take pasta sheets and refresh under cold water. Take out of cold water, drizzle with olive oil and set aside for later use.

For the Béchamel:
  1. Put the milk onion, bay leave and clove in a pot. Warm over a moderate heat until simmering. Remove from heat and rest for 15 minutes to allow flavours to infuse.

  2. Melt the butter in a saucepan, add flour and stir with a wooden spoon until the mixture forms a smooth past (roux). Cook stirring continuously for 2-3 minutes taking care not to colour the roux.

  3. Strain the milk and discard the other ingredients and stir it into the roux. Bring to a boil beating vigorously, reduce heat, season with salt pepper and nutmeg, simmer gently for 2 minutes stirring.

  4. Cover with a piece of greaseproof paper to avoid a skin forming.

To Assemble
  1. 250 gm Parmigiano grated. Pre heat a fan forced oven to 170c.

  2. Ladle a small amount of bolognese into an ovenproof tray. Cover with a layer of pasta.

  3. Ladle some more bolognese over the pasta and a ladle of béchamel sauce and sprinkle with Parmigiano. Continue to layer in this way until you reach the top of the tray finishing with the Bolognese and béchamel and sprinkling of Parmigiano.

  4. Bake for 35 minutes. Serve with a little extra sugo if necessary and grated Parmigiano.