Lasagna Bolognese Recipe

Ingredients (17)

• pancetta2 oz
• spanish onion or yellow onion1
• stalk celery1
• carrot1
• unsalted butter4 tbsp
• beef11 oz
• pork4 oz
• italian sausage4 oz
• freshly clove1
• dash of freshly cinnamon
• freshly black pepper1 tsp
• and tomatoes2 lb
• whole milk1 cup
• sea salt0.5 tsp
• whole milk2 cup
• unsalted butter0.25 cup
• all-purpose unbleached flour0.25 cup

Method

1. 1

   Recommended 16 sheets of De Cecco brand Italian lasagna noodles.

2. 2

   Prepare the Bolognese Meat Sauce

3. 3

   1 Make the soffritto. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.

4. 4

   2 Add the beef, pork, sausage to the soffritto, and increase the heat to high; cook until browned. Sprinkle with the clove, cinnamon, and pepper.

5. 5

   3 Stir in tomatoes, bring to a simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.

6. 6

   Make the Béchamel sauce.

7. 7

   5 Heat the milk until almost boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1 minute and then remove from the heat. (See Wikipedia on Béchamel Sauce for more information on this sauce.)

8. 8

   6 Slowly add half the hot milk to your butter and flour mixture. During this process stir constantly.

9. 9

   7 Return the milk, butter, flour mixture to low heat until the sauce begins to thicken. Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.

10. 10

    8 Season with some sea salt, and continue stirring until the right consistency has developed. If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.

11. 11

    Prepare the Lasagna

12. 12

    10 Spread a little olive oil around the inside of a 13x9-inch baking pan.Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of the sauce and ruin the flavor. Put a layer of lasagna noodles down first. Layer on a third of the bolognese sauce, then a third of the bechamel sauce. Sprinkle with grated Parmesan. Repeat two more times. Top with a final layer of noodles and sprinkle with grated Parmesan.

13. 13

    11 Tent the casserole with aluminum foil. Put lasagna into the middle rack of a pre-heated 375°F oven. Bake for 20-30 minutes, until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving.