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Lasagna Bolognese Recipe

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This recipe for Lasagna Bolognese is from The Genova 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Meat Sauce:
6 Tbsp. butter
2-1/2 Tbsp. olive oil
1 onion finely chopped
1 carrot finely chopped
1 stalk celery finely chopped
2/3 cup bacon finely chopped
1-1/2 cups ground beef
2/3 cup dry white wine
4 tsp. tomato paste
1-1/4 cup beef stock
4 Tbsp. light cream

Bechamel Sauce:
4 Tbsp. butter
4 Tbsp. flour
1 tsp. salt
4 cups hot milk

Directions:
Directions:
Meat Sauce:
Heat 1/2 butter and all oil in frying pan. Add onion, carrot, celery, onion and bacon. Fry over low heat until vegetables soften and begin to change color. Add ground beef and cook gently until it begins to brown. Crumble with fork and add wine. Cook until liquid evaporates. Add tomato paste and a little stock. Cover and simmer gradually, adding the rest of the stock. Cook for 1-1/2 hours. Stir in the cream until reduced. Add remaining butter until melted and stir into the sauce.

Bechamel Sauce:
Melt the butter in a heavy pan. Stir in the flour and the salt to make a roux. Cook for a few minutes without letting it brown. Gradually add the hot milk stirring constantly with a wire whisk. Continue to stir until it has thickened.

Lasagna:
Boil 1 lb. lasagna noodles. Grease a 9x12 baking dish with butter. Cover the bottom with a layer of lasagna. Spread it with bechamel sauce and the meat sauce and sprinkle with a Tbsp. grated parmesan. Continue until all the ingredients are used up. The top layer should be bechamel sauce sprinkled with grated cheese and dotted with butter. Bake in a preheated oven 375 for 1 hour or until a light golden crust has formed on top.

 

 

 

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