| This recipe is liked by 0 person(s). |
Lasagna Bolognese
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Bolognese sauce | |
| 1 large | onion chopped |
| 1 medium | carrot chopped |
| 1 stalk | celery chopped |
| 2 tbsp | olive oil |
| 1 lb | ground beef chunk |
| 1 lb | ground pork |
| 4 oz | pancetta finely chopped |
| Salt | |
| Pepper | |
| 1 cup | white wine |
| 1 cup | whole milk |
| 1 can 14.5 oz | crushed tomatoes |
| 3 cups | chicken broth divided |
| Fresh pasta dough | |
| 1/2 tsp | salt |
| 3 cups | all-purpose flour plus more |
| 4 large | eggs room temp |
| Bechamel | |
| 5 tbsp | butter |
| 1/4 cup | flour |
| 4 cups | whole milk warmed |
| Pinch | nutmeg |
| Salt | |
| Assembly | |
| Salt | |
| Butter for buttering dish | |
| 2 cups | grated Parmesan |
Special equipment
Pasta maker
Up to 2 days ahead
Make the Bolognese sauce
1. Pulse onion, carrot and celery in a food processor until finely chopped.
2. Heat olive oil in a large heavy pot over med heat. Add ground beef, ground pork, pancetta and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 20-30 min. Season with salt and pepper.
3. Add wine to pot and bring to a boil, scraping up brown bits from bottom of pot, about 2 min. Add milk; bring to a boil, reduce, heat and simmer until moisture is almost completely evaporated, 8-10 min. Add tomatoes and 2 cups broth; bring to a boil, reduce heat and simmer, add water 1/2 cupfuls if looks dry, until flavours meld sauce thickens. 2 1/2-3 hours.
4. Let sauce cool, then cover and chill at least 12 hours or up to 2 days. Letting the sauce sit will give it a deeper richer flavour.
Up to one day ahead
Make the fresh pasta dough
1. Whisk salt and 3 cups flour in a bowl. Make a well in the centre and crack eggs into well. A. Mix eggs with a fork. B. Then slowly mix in flour until shaggy dough forms. C. Turn out dough onto a lightly floured surface and knead. D. Dust lightly with flour if needed until smooth, about 5 minutes. Will be fairly stiff. Wrap in plastic and let it sit until dough holds an indentation when pressed 1-2 hours.
2. Chill dough if you are not using it right away. Bring to room temp before rolling about 1 hour.
Make the noodles
1. Set pasta maker to thickest size. Dust with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough in plastic as you work., flattening dough into a narrow rectangle. No wider than the mouth of the machine. E. Pass through rollers. F. Fold dough as needed to fit and run through again. Repeat without folding , adjusting machine to thinner settings after every pass and dust with if sticky, until pasta is 1/16 inch thick. Setting 8 on most machines. Place pasta sheet on a lightly floured surface and cut crosswise into 16-8 inch long noodles.
2. If making noodles ahead, stack on baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap, chill.
Note can use fresh store bough pasta about 1 1/2 lbs or dried pasta cooked about 24 noodles about 1 1/2 boxes divide evenly between 6 layers. Trim as needed.
Up to one day ahead
Make the bechamel
1. Heat butter in med sauce pan over med heat until foaming. Add flour and cook, whisking constantly for 1 min. A. Whisk in warm milk 1/2 cup at a time. Bring sauce to boil, reduce heat and simmer, whisking often until the consistency of cream 8-10 min. B. Add nutmeg and season with salt. Remove from heat, transfer to med bowl and press plastic wrap directly onto surface. Let cool slightly. Chill if not using right away
Day of
Reheat the sauces
1. Combine Bolognese and remaining 1 cup of broth in a large saucepan over med heat until warmed through.
2. Meanwhile if you make the bechamel ahead of time, heat in med saucepan over low heat until warmed through. You don't want to let it boil
Cook the noodles
1. Working in batches, cook fresh lasagna noodles in large pot of boiling water until just softened, about 10 sec. Remove carefully with tongs and transfer to large bowl of ice water, let cool. Drain noodles and stack on a baking sheet, with paper towel between each layer, making sure noodles don't touch, they'll stick together.
Assemble the lasagna
1. Preheat oven to 350. Coat a 13x9 baking dish with butter. Spread 1/4 cup bechamel in prepared baking dish. Top with a layer of noodles, spread over scant 3/4 cup Bolognese sauce, then 1/2 cup bechamel and top with 1/4 cup parm. Repeat 7 more times, starting with noodles and ending with parm, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown on top, 50-60 min. Let lasagna sit 45 min before serving.
2. Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temp 2 hours before baking. Cook covered with foil until the last 20 min then finish cooking uncovered.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe