| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Lifetime tv, Life3 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
oz |
Pancetta |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Stalk celery; with leaves, finely |
|
|
; chopped |
| 1 |
sm |
Carrot; finely chopped |
| 4 |
oz |
Ground veal |
| 4 |
oz |
Ground pork |
| 4 |
oz |
Ground beef |
| 1/2 |
c |
Dry red wine |
| 2 |
c |
Chicken or beef stock |
| 1 |
c |
Milk |
| 3 |
|
Canned plum tomatoes; drained and chopped |
|
|
Salt and pepper; to taste |
| 4 |
tb |
Unsalted butter |
| 4 |
tb |
All-purpose flour |
| 2 1/2 |
c |
Milk |
|
|
Salt and pepper; to taste |
| 1/8 |
ts |
Freshly grated nutmeg |
| 1 |
c |
Freshly grated parmigiano-reggiano |
| 1 |
lb |
Spinach lasagna noodles |
INSTRUCTIONS
INGREDIENTS FOR BOLOGNESE SA
INGREDIENTS FOR B.CHAMEL
How to Prepare Bolognese Sauce:
Heat the oil in a 4-to-5-quart saucepan over medium-high heat.
Add the pancetta, onion, celery and carrot and saut. until the onions just
begin to color.
Add the meat and brown over medium heat. Drain off the fat, add the wine,
and reduce by half.
Add the stock and let bubble until almost evaporated. Lower the heat, add
the milk and cook for one hour with the pot partially covered.
Add the tomatoes and cook uncovered for 45 minutes or until the sauce
resembles a thick, meaty stew.
Season with salt and pepper.
How to Prepare B.chamel:
Melt the butter in a 3-to-4-quart saucepan over medium-low heat. Sprinkle
with flour and whisk until smooth. Continue whisking for about two minutes.
Whisk in the milk a little at a time, keeping the mixture smooth. Bring to
a slow boil, and stir three to four minutes or until the sauce thickens.
Cook for five minutes or until the raw flour taste has disappeared. Season
with salt, pepper and nutmeg.
Bring a large pot of salted water to a boil. Add the pasta and cook until
the pasta is barely tender, drain, and rinse under cold water to stop
cooking.
Spread a thin layer of B.chamel sauce (milk sauce) in the bottom of a
lasagna dish. Arrange a layer of four overlapping sheets of pasta over the
B.chamel. Spread a thin layer of B.chamel over the pasta and then an
equally thin layer of the Bolognese sauce. Sprinkle with one to two
tablespoons of the grated Parmigiano, and repeat the process with the
remaining ingredients. Reserve about 1/3 cup of B.chamel and 1/3 cup of the
cheese for the top of the lasagna. Spread the sauce to completely cover the
last layer of pasta. Then top with a generous dusting of cheese. Bake the
lasagna, covered with foil, for 40 minutes at 350 F. Remove the foil and
continue cooking an additional 10 minutes or until hot in the center. Let
rest for 10 minutes before cutting.
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