# Components:
→ Pasta Components
01 - 8 sheets fresh lasagna pasta (or dried, cooked al dente)
02 - Olive oil, for brushing pasta
→ Savory Meat Ragu Preparation
03 - 2 tablespoons olive oil
04 - 1 small onion, finely diced
05 - 2 garlic cloves, minced
06 - 1 medium carrot, finely diced
07 - 1 celery stalk, finely diced
08 - 350 grams ground beef
09 - 100 grams ground pork
10 - 2 tablespoons tomato paste
11 - 400 grams canned crushed tomatoes
12 - 100 milliliters dry red wine
13 - 1 teaspoon dried oregano
14 - 1 bay leaf
15 - Salt, to taste
16 - Freshly ground black pepper, to taste
→ Creamy Béchamel Emulsion
17 - 40 grams unsalted butter
18 - 40 grams all-purpose flour
19 - 500 milliliters whole milk
20 - Pinch of ground nutmeg
21 - Salt, to taste
22 - White pepper, to taste
→ Finishing Elements and Garnishes
23 - 80 grams Parmigiano Reggiano, finely grated
24 - 8 cherry tomatoes, halved
25 - 1 small zucchini, thinly sliced
26 - Fresh basil leaves
27 - Microgreens, for garnish (optional)
28 - Balsamic glaze, for drizzling
# Preparation Steps:
01 - In a saucepan over medium heat, warm 2 tablespoons of olive oil. Add finely diced onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened, approximately 5 minutes. Incorporate the ground beef and ground pork, cooking and breaking them apart until thoroughly browned. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with red wine, allowing it to simmer and reduce by half. Add the crushed tomatoes, dried oregano, bay leaf, salt, and black pepper. Allow the ragu to simmer uncovered for 40–45 minutes, stirring periodically, until it achieves a thickened consistency. Discard the bay leaf before proceeding.
02 - In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour to form a roux, cooking for 1–2 minutes. Gradually whisk in the whole milk in a slow, steady stream, ensuring constant stirring to prevent lump formation. Continue to cook, stirring continuously, until the sauce thickens to a desirable creamy consistency, about 5–7 minutes. Season the béchamel with nutmeg, salt, and white pepper to taste.
03 - If utilizing fresh lasagna pasta, briefly blanch the sheets in boiling salted water for 1 minute. Immediately transfer the blanched sheets to a tray lightly brushed with olive oil. If using dried lasagna pasta, prepare it according to the package directions until al dente. Drain thoroughly and toss with a light coating of olive oil to prevent sticking.
04 - In a nonstick skillet, sear the halved cherry tomatoes and thinly sliced zucchini in a small amount of olive oil over medium-high heat. Cook until they are just tender and exhibit a light caramelization.
05 - On each individual serving plate, artfully arrange two pasta sheets, which may be left whole or cut into decorative shapes. Carefully spoon separate elements of the meat ragu and béchamel sauce onto the plate, strategically placing them around or atop the pasta to create visual interest and negative space, embodying a contemporary aesthetic. Lightly sprinkle grated Parmigiano Reggiano over the designated areas of the meat ragu. Garnish each plate with the caramelized cherry tomatoes and zucchini slices, a scattering of fresh basil leaves, microgreens (if using), and a delicate drizzle of balsamic glaze. Serve immediately, inviting diners to savor each component both independently and in harmonious combination.
