Lasagna Bolognese Recipe
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Category: |
Category: |
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Ragù Bolognese |
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Ingredients: |
Ingredients: 5 tablespoons olive oil
1 onion, chopped
3 carrots, medium chop
3 celery stalks, medium chop
5 ounces pancetta, salami, or other leftover Italian deli meat, pureed in food processor
1 pound ground beef
1 pound ground pork
1 pound ground veal
10 ounces mushrooms, chopped
1 cup wine
3 cans (28 ounce each)whole, peeled tomatoes
3 bay leaves
Salt
Freshly ground black pepper
1 Parmigiano-Reggiano rind (optional)
1 cup whole milk (optional)
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Directions: |
Directions:Pulse onion, carrot, and celery in a food processor until finely chopped. Sauté the onion, carrots, and celery in about 5 tablespoons olive oil in a large Dutch oven until soft. Add the pancetta or salami paste to the soffritto. Cook on a medium-high for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon or potato masher. Cook until all the ground meat is browned. Add the mushrooms and cook until the mushrooms release their liquid and pot is dry. Add the wine and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
Pulse the tomatoes smooth in a food processor and add to the meat, add the bay leaves, season generously with salt and pepper. Add Parmigiano-Reggiano rind if using. Reduce temperature to medium-low and cook for about 2 ½ hours, stirring occasionally. Remove bay leaves and Parmigiano-Reggiano rind. Finish the sauce by adding the milk, if using, stir well and set aside, to cool off. |
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Besciamella |
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Ingredients: |
Ingredients: 4 tablespoons unsalted butter, plus more for greasing baking dish
4 tablespoons flour
3 cups milk or evaporated milk
Salt
Freshly ground black pepper
Nutmeg
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Directions: |
Directions:In a small saucepan, melt butter over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.
Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is just thick enough to coat the back of a wooden spoon, about 3 minutes.
Season with salt and pepper. Whisk in nutmeg. If any lumps form, simply whisk thoroughly to remove them and smooth out sauce or use a hand blender if lumps are particularly large or tough. Use béchamel sauce right away or press a piece of plastic wrap over surface of sauce to prevent a skin from forming and keep warm until ready to use. (Béchamel sauce can be cooled and stored in a sealed container in the refrigerator for several days. Reheat very gently on the stove or in a microwave to use.) |
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Lasagna |
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Ingredients: |
Ingredients: 2 boxes dry no boil lasagna noodles
6 cups ragù bolognese
1 recipe besciamella
3 ounces Parmigiano-Reggiano cheese, grated
2 ounces mozzarella cheese, grated
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Directions: |
Directions:Soak noodles in warm water for 30 minutes to partially hydrate, then drain on paper towels or kitchen towels.
To assemble and bake lasagna, preheat oven to 375°F. Grease a 9 by 13-inch baking dish with butter. Spoon a thin, even layer of ragù on bottom of baking dish, then lay down a layer of lasagna noodles. Small gaps will fill in as the lasagna cooks.
Top pasta with at another thin layer of ragù. Drizzle a small amount of besciamella all over ragù, then top with a showering of grated Parmigiano-Reggiano and mozzarella. Repeat this layering process with pasta, ragù, besciamella, and grated cheese until baking dish is full; this should be about 6 layers. Finish with a top layer of pasta, then coat that with an even layer of the remaining béchamel sauce. Grate a final generous amount of cheese on top.
Bake lasagna until bubbling and browned on top, about 35 minutes (placing a rimmed baking sheet under the baking dish is good insurance in case anything bubbles over). Let rest 15 minutes, then serve. |
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Personal
Notes: |
Personal
Notes: I like milk in my bolognese, but taste it before adding and leave out if desired. You can use Italian sausage in place of the pork. Feel free to use the bologenes on other pasta instead of the lasagna. You can make a small lasagna for 1 to 2 people by using a loaf pan. Adjust the recipes as needed.
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