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Lasagne Alla Bolognese Recipe

   
 

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     Lasagne Alla Bolognese

Category   Entrees - Maindishes
Sub Category   None

Ingredients
butter, for the pan
fresh pasta
Bolognese sauce
besciamella
3/4 cup parmesan
Besciamella-
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
 
1/8 teaspoon nutmeg
salt, pepper and cayenne, to taste
Bolognese Sauce-
3 tablespoons olive oil, 1/2 onion, chopped 2 carrots, chopped
2 celery stalks, chopped 3 strips of bacon, chopped 1/2 tablespoon red pepper flakes
1 cup parsley, chopped 1 1/2 lb ground beef 1 lb ground pork
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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