Lasagna bolognese

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
2 ounces Pancetta
1 Onion; finely chopped
1 Stalk celery; with leaves, finely
; chopped
1 small Carrot; finely chopped
4 ounces Ground veal
4 ounces Ground pork
4 ounces Ground beef
½ cup Dry red wine
2 cups Chicken or beef stock
1 cup Milk
3 Canned plum tomatoes; drained and chopped
Salt and pepper; to taste
4 tablespoons Unsalted butter
4 tablespoons All-purpose flour
2½ cup Milk
Salt and pepper; to taste
⅛ teaspoon Freshly grated nutmeg
1 cup Freshly grated parmigiano-reggiano
1 pounds Spinach lasagna noodles



How to Prepare Bolognese Sauce: Heat the oil in a 4-to-5-quart saucepan over medium-high heat.

Add the pancetta, onion, celery and carrot and saut‚ until the onions just begin to color.

Add the meat and brown over medium heat. Drain off the fat, add the wine, and reduce by half.

Add the stock and let bubble until almost evaporated. Lower the heat, add the milk and cook for one hour with the pot partially covered.

Add the tomatoes and cook uncovered for 45 minutes or until the sauce resembles a thick, meaty stew.

Season with salt and pepper.

How to Prepare B‚chamel:

Melt the butter in a 3-to-4-quart saucepan over medium-low heat. Sprinkle with flour and whisk until smooth. Continue whisking for about two minutes.

Whisk in the milk a little at a time, keeping the mixture smooth. Bring to a slow boil, and stir three to four minutes or until the sauce thickens.

Cook for five minutes or until the raw flour taste has disappeared. Season with salt, pepper and nutmeg.

Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is barely tender, drain, and rinse under cold water to stop cooking.

Spread a thin layer of B‚chamel sauce (milk sauce) in the bottom of a lasagna dish. Arrange a layer of four overlapping sheets of pasta over the B‚chamel. Spread a thin layer of B‚chamel over the pasta and then an equally thin layer of the Bolognese sauce. Sprinkle with one to two tablespoons of the grated Parmigiano, and repeat the process with the remaining ingredients. Reserve about ⅓ cup of B‚chamel and ⅓ cup of the cheese for the top of the lasagna. Spread the sauce to completely cover the last layer of pasta. Then top with a generous dusting of cheese. Bake the lasagna, covered with foil, for 40 minutes at 350 F. Remove the foil and continue cooking an additional 10 minutes or until hot in the center. Let rest for 10 minutes before cutting.

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