INGREDIENTS

INSTRUCTIONS

PREPARATION:  Make the Egg Pasta dough.  Roll as thin as possible and cut
into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan
cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince
the garlic. Melt butter in saucepan over medium heat; add the pork and cook
until it just loses its pink color, about 3 minutes. Add onion, carrot, and
celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add
wine, stirring with wooden spoon to deglaze pan; simmer until reduced by
1/2, about 15 minutes.  Add heavy cream and nutmeg; simmer until thickened,
about 5 minutes.  Stir in tomatoes and their juice, breaking up with a
wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2
hours.  Season with salt and pepper. For The Bechamel Sauce, melt butter on
low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually
whisk in the milk and bring to a boil, stirring constantly. Reduce heat;
season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a
large pot of boiling, salted water until tender, about 3 minutes for fresh
pasta.  Drain and refresh under cold water. Pour a thin layer of Bolognese
Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour 1/3
of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle 1/4 cup
Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese.
NOTE:  Lasagne can be made to this point a day ahead (OR can be frozen).
COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagne with foil and
bake until warmed through, about 20 minutes. Remove foil and put lasagne
under broiler until golden brown, about 5 minutes. Let lasagne sit for 10
minutes before serving.
Makes 4 servings.
[COOKS  March-April 1988]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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