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Lazy Bolognese Lasagna Recipe

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This recipe for Lazy Bolognese Lasagna, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelley Radcliffe


Salt and pepper
1 lb ruffle-edge lasagna noodles, broken into irregular pieces
2 tbsps EVOO
1 1/2 lbs ground beef
1 onion, chopped
2 or 3 large cloves garlic, finely chopped
1 small carrot, finely chopped or grated
2 tbsps mixed chopped fresh herbs (rosemary, oregano, marjoram and thyme)
A sprinkle of ground cloves
1/4 cup tomato paste
1 cup white wine
2 cups beef stock
3 tbsps butter
2 rounded tbsps flour
2 cups whole milk
Freshly grated nutmeg
Freshly grated Parmigiano-Reggiano cheese

1. Bring a large pot of water to boil. Salt the water and cook the pasta to about 2 mins shy of al dente. Drain the pasta.
2. In a Dutch oven, heat the EVOO (2 turns of the pan) over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, herbs, cloves, and lots of salt and pepper and cook until tender, 7 to 8 mins. Stir in the tomato paste for 1 min, then stir in the wine for 1 min. Stir in the stock and simmer for a few mins longer.
3. Preheat the broiler and position a rack in the center of the oven. In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let the white sauce thicken enough to coat a spoon; season with salt, pepper, and nutmeg.
4. Toss the pasta with the meat sauce and arrange in a 9 by 13-inch baking pan. Pour the white sauce over the top in an even layer. Top with a layer of Parm and broil to brown the top.

Number Of Servings:
Number Of Servings:




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