3/4 cup red wine 43 oz diced tomatoes 1 15 oz can tomato sauce salt and pepper, to taste
3/4 cup whole milk
Instructions
Preheat oven to 375 degrees.
Roll the pasta dough into sheets and cut to the size of the pan
you're using.
Butter a baking pan well and add a very thin layer of bolognese
sauce.
Add the first layer of noodles, cover with bolognese sauce, 3 ladles
of besciamella, and a generous sprinkle of parmesan. Repeat the
same process until you reach the top of the dish.
When done layering the ingredients, top the lasagna with a final
ladle of meat sauce, some besciamella and finish with some
parmesan.
Bake for about 30 minutes.
When the lasagna is cooked, give it a nice crisp top by broiling it
for about 3 minutes.
Besciamella-
In a pot over medium heat melt the butter. Add the flour and cook
until it browns lightly.
Warm up the milk and gradually pour it into the pot, whisking
constantly while bringing the mixture to a boil. Reduce the heat,
and simmer for about 15 minutes.
Season the sauce with the nutmeg, salt and pepper.
Bolognese Sauce-
In a dutch oven, saute the onion, carrots and celery until softened.
Add the bacon and cook over medium-high heat for about 7-10
minutes.
Add the meat and cook until browned. Add the red pepper flakes
and parsley, cook for about a minute.
Add the wine, diced tomatoes and sauce and stir well.
Season generously with salt and pepper, lower the heat to medium
and cook for about 2 1/2 hours, stirring occasionally.
Finish the sauce by adding the milk, stir well and set aside to cool
off.
Originally Submitted
1/5/2013
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