Lasagna Bolognese Recipe

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Type: Lasagna Bolognese Free Cooking Recipe – Pasta

All good!

Ingredients / Directions
For the Bolognese sauce
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
1 pound ground beef
4 ounces prosciutto (se Note No. 2 below)
4 ounces pancetta
2 celery stalked
trimmed and chopped
2 large carrots
trimmed and chopped
2 onions
trimmed and chopped
2 to 3 tablespoons tomato paste
diluted in a little water
1/2 cup(s) tomato puree
4 cup(s)s dry red wine
Salt and freshly ground black pepper

For the white sauce (besciamella)
1/2 cup(s) unsalted butter
1/2 cup(s) all-purpose flour
4 cup(s)s light cream
Salt and freshly ground black pepper
Freshly grated nutmeg
Unsalted butter for baking dish
2 to 3 cup(s)s grated Parmigiano-Reggiano cheese
About 1 pound cooked and drained lasagna noodles To make the Bolognese sauce
melt the butter with the olive oil in a large saut� pan over medium heat. Add the ground beef
carrot and onion and saut�
stirring often
until the vegetables are soft and lightly golden
about 15 minutes. Stir in the tomato paste diluted with water
the tomato puree and the wine. Reduce the heat to low
cover and simmer for 1 1/2 to 2 hour(s). the sauce should be very thick and richly condensed after the long simmering. check from time to time if it needs more liquids and add wine or water as needed. Season with salt and pepper.

To make the white sauce
melt the butter in a sauce pan over medium heat. Add the flour and cook
until it is well incorporated
about 3 minutes. Slowly and gradually stir in the hot cream and cook
stirring often
until quite thick and the flour has lost all of its raw taste
about 8 minutes. Season with salt
pepper and a mere pinch of nutmeg. Remove from heat.

Preheat the oven to 400 degrees F.

To assemble the lasagna
spoon a thin layer of Bolognese sauce at the bottom of a 9 x 12 x 3-inch baking dish that has been lightly buttered with unsalted butter. Add a layer of cooked lasagna noodles. Top with Bolognese
then a layer of white sauce
then a sprinkling of Parmigiano-Reggiano. Repeat this layering process
beginning with the noodles and ending with the cheese. Dot the top with bits of unsalted butter. Bake until heated through
about 25 minutes. Remove from oven and let rest for 10 minutes
then cut into 8 or 12 portions.

Serves 8 to 12.

Note No. 1: Since my lasagna was to be cooked well ahead and kept warm in the oven over several hour(s)
I made my last layering in the lasagna process a thin film of meat sauce. This kept the lasagna from drying out.

Note No. 2: I have to plug my favorite prosciutto here. San Daniele
from the town of the same name in Friuli Venezia-Giulia
is sweeter and earthier than regular prosciutto
and connoisseurs often prefer it to the celebrated Parma. San Daniele now is available in this country
and a good one is being sold at Wegmans in Manalapan. It”s what I used in this recipe.

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