Directions: |
Directions:RAGU:
1. Chop carrots, celery, onion and saute with 4 tbs mazola oil and 1/2 stick of butte.r
2. Add meat, when browned, ADD 2 tsp of salt (OR TO TASTE), add 3/4 C of dry wine, 1 tsp pepper, add Tomato Paste (CENTO Brand). 2 cans of water per can of paste used.
3. Add white wine, cook for 2 hours and let boil… then SIMMER.
PASTA:
1. Mix until like dough, run thru pasta machine (start at 10 and go down to 2) until the right thickness, not too thin.
2. Cut into 6" pieces and place on waxed paper and layer - when you have a nice bunch, wrap in foil and place in ziplock- FREEZE
BESCIAMELLA:
3/4 gal of milk
300 grams of flour
3 sticks of butter
nutmeg
100 grams of parmigiano
salt/pepper to taste
3 tsp of salt (TO TASTE)
Melt butter, when melted add flour and whisk, mix until pasty and let cook in a little while and remove from stove. Add milk slowly a little bit at a time.
Add espresso spoon of nutmeg, 3 tsp of salt, put back on stove and stir continuously so it doesn't stick to the bottom. when it starts to boil add 200 grams of parmigiano
and take of stove.
Butter bottom of pans nicely - take pasta out of freezer 10-15 minutes, cook pasta - place in boiling water, when it comes to top, take out lay on towel, pat dry!
Layer Pasta, Ragu, Besciamella, Parmigiano & Repeat - make 4-5 layers
Bake at 400 for 15 min, then 350 for 1 hour or so when top is crunchy and brownish.
With leftover Besciamella Sauce:
1. With Pasta:
Cook pasta and fix with butter & parmigiano. Add besciamella, add more
parmigiano ~ stick in pan, put in oven. Bake until crusty and golden
2. 1/2 butter & 1/2 oil, cook scallopini (lightly floured). Add dry porcini (soaked in water, dry off and saute). Add 1/2 tsp parsley, 2 cloves garlic, add porcini, 1/2 glass of wine. Add tbsp of tomatoe sauce OR 1/2 tsp paste. Add one cup of water until it evaporates. Put bescicamella on veal, add mushroomsb& parmigiano, if you have truffles, grate on top, Place butter all around & bake in oven until golden & crusty |
This recipe for MOMMY'S BOLOGNESE LASAGNA is from