Ingredients: |
Ingredients: 2 lbs curly edge lasagna noodles Salt 2 tbsp extra virgin olive oil (EVOO) 2 lbs ground beef, pork and veal mix 1 medium onion, finely chopped 1 small carrot, grated or finely chopped 3-4 cloves garlic, finely chopped or grated 2 fresh bay leaves Freshly ground black pepper 2 pinches ground cinnamon 3 tbsp tomato paste 1 c white wine 1 can San Marzano tomatoes (28 ounces) A handful basil leaves, torn 4 tbsp butter 4 tbsp all-purpose flour 2-2 1/2 c milk, (eyeball the amount) Freshly grated nutmeg, to taste 1 1/2 c grated ParmigianoReggiano 2 c fresh ricotta cheese
|
Directions: |
Directions:Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
1. Heat the EVOO in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3-4 minutes before moving. Turn the meat and add the onions and grated carrot. 2. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. 3. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. 4. Reduce the heat to a simmer and add the basil.
While the sauce simmers:
5. In a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, 6. Whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, 7. Stir in 1/2 cup of the grated cheese and turn off the heat.
Heat a broiler.
8. Add the meat sauce to the bowl with the pasta and toss. 9. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. 10. Top with remaining pasta. 11. Pour the white sauce over the pasta 12. Scatter the remaining 1 cup of the grated cheese over the top. 13. Put under the broiler to brown and bubble.
Remove from the broiler and serve. |