Recommendations · Beer and food

Lasagne bolognese with Palm

A bolognese sauce simmering for two hours, stacked with béchamel and lasagne sheets and gratinated in the oven. Alongside an amber-coloured beer.

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From the shelf

The bottle

Palm comes from Palm in Belgium and is at 5.2 percent by volume. The bottle holds 25 centilitres. It is an amber-coloured beer: the colour and the caramel note come from the malt, the hop bitterness stays moderate and the finish is slightly sweet and short.

Palm

The combination

Why this works together

A sauce that reduces for hours becomes sweeter and darker; the caramel in the amber malt sits right next to that. At the same time, a plate of lasagne is rich from the mince, the cheese and the béchamel, and the carbonation helps against that. Because this beer stays just above five percent and finishes short, it does not push the dish aside the way a heavy beer would.

At the table

The dish

Before 4 people
Ready in 2 hours and 45 minutes
Type main course

What you need

12 lasagne sheets
600 grams of minced beef
2 onions, finely chopped
2 winter carrots, in small cubes
2 sticks of celery, diced small
3 cloves of garlic, finely chopped
800 grams canned diced tomatoes
2 tablespoons tomato purée
3 tablespoons of olive oil
60 grams of butter
60 grams flour
700 milliliters whole milk
150 grams grated cheese
1 pinch of nutmeg
salt and freshly ground black pepper

How to make it

Heat the oil in a casserole and fry the onion, the carrot and the celery for 10 minutes over medium heat, until everything is soft.
Add the garlic, fry it for 1 minute and then add the mince. Fry it crumbly and let the moisture evaporate.
Stir in the tomato purée, fry it for 2 minutes and pour in the diced tomatoes.
Let the sauce simmer for 2 hours on the lowest heat with the lid slightly ajar on the pan. Season with salt and pepper.
Melt the butter in a saucepan, stir in the flour and pour in the milk in splashes to a smooth béchamel. Grate the nutmeg over it.
Preheat the oven to 190 degrees.
Alternate layers of sauce, lasagne sheets and béchamel in an ovenproof dish and finish with béchamel.
Sprinkle the cheese over it and bake the lasagne for 40 minutes, until the top is golden brown. Let it stand for 10 minutes before you cut it.

In the glass

Serving

Serve at 6 to 8 degrees in a stemmed glass with a head of one finger. This is a beer to eat with and to top up; keep the glass twice half full rather than once to the brim.

All about Palm Back to Recommendations from ’t Bockje

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