Traditional lasagne

Yield: 4 servings

Measure Ingredient
⅔ \N Recipe Egg Pasta or use 2 eggs and 1 1/3 cups flour
\N \N OR 1/2 Lb dry lasagne noodles
1 \N Onion
½ \N Carrot
½ \N Rib celery
1 \N Clove garlic
2 tablespoons Butter
½ pounds Lean pork, ground
⅓ cup Dry white wine
⅓ cup Heavy cream
⅛ teaspoon Nutmeg, grated
6 \N Fresh Italian plum tomatoes (or 1 cup canned)
\N \N Salt
\N \N Pepper
3 tablespoons Butter
¼ cup Flour
2 cups Milk
\N \N Salt
\N \N Pepper
¾ cup Parmesan cheese, grated

PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by ½, about 15 minutes.

Add heavy cream and nutmeg; simmer until thickened, about 5 minutes.

Stir in tomatoes and their juice, breaking up with a wooden spoon.

Cover and simmer over low heat, stirring occasionally, for 2 hours.

Season with salt and pepper. For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute.

Gradually whisk in the milk and bring to a boil, stirring constantly.

Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour ⅓ of the Bolognese and then ⅓ of the Bechamel over pasta. Sprinkle ¼ cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagne with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagne under broiler until golden brown, about 5 minutes. Let lasagne sit for 10 minutes before serving.

Makes 4 servings.

[COOKS March-April 1988]

Similar recipes