Are you ready to cook with us? This week, we celebrate two icons of Italian cuisine: today, November 15th, National Bolognese Ragù Day, and tomorrow, November 16th, National Baked Lasagna Day
Our chefs Nicola and Pier reimagine this classic with a fun, innovative twist, creating a Lasagna 2.0 that highlights crispiness and celebrates tradition with a modern touch.
🎥 “Tradition 2.0” takes place in our Academy, a cutting-edge space for multimedia content creation dedicated to our customers and food professionals. It’s a place where culinary passion is turned into engaging, creative content. contact us to create content that showcases your products

#ragu #LasagnaDay #lasagna #ChefInspiration #IFBacademy #recipeoftheday #pasta #pastalover

Ingredients for the Ragù

300 g mixed minced meat (beef and pork)
1 onion
1 carrot
1 celery stalk
400 g tomato purée
1 glass of red or white wine
1 glass of milk

Ingredients for the Piermigiano Béchamel

90 g butter
90 g flour
1 l hot milk
100 g grated Parmesan cheese

Ingredients for the Lasagna

3 eggs
300 g flour

Preparation

Cook the ragù by sautéing finely chopped onion, carrot, and celery. Add the minced meat and deglaze with wine. Add the tomato purée and milk, then cook until a dense sauce forms. Prepare the béchamel by melting the butter, adding the flour, and gradually pouring in the hot milk while stirring until smooth. Add the Piermigiano (Parmesan) and transfer it to a siphon. Make the pasta dough, let it rest for 30 minutes, roll it out, and cook it briefly in boiling water. Dry the sheets, brush them with a little oil, and bake in the oven at 180°C (356°F) for about 10 minutes. Combine all the ingredients and assemble the lasagna