Recipe: Lasagna Bolognese
Summary: Who doesn’t love a thick, steaming hunk of perfectly textured pasta sheets, layered with a well seasoned combination of ricotta cheese, herbs and seasonings (with or without eggs to bind – and that’s another blog all on it’s own!!), lots of creamy, gooey mozzarella cheese, and a rich, meaty or just rich, perfectly seasoned tomato sauce? I know I do I do!!
- 2 T butter
- 4 T olive oil
- 3-4 oz pancetta or prosciutto di parma, chopped
- 2lbs ground beef, OR a combo or ground veal, pork and beef, or two of the three, equaling 2 lbs.
- 28 ounces San Marzano tomatoes, canned,- drained and the juice squeezed from each tomato and discarded
- 2 medium onions, chopped
- 2 large carrots, finely diced
- 2 large celery stalks, finely diced
- 3 cloves of garlic, minced
- 1/2 cup dry red or white wine (your preference)
- 1/2 cup whole milk, heated prior to adding
- 1 cup chicken stock, or veal stock, or a combo of beef stock and chicken stock to make one cup, heated prior to adding.
- Pasta dough
- Now, you may have a recipe you prefer, but here’s mine, which I think is ideal for this lasagna, as it’s basic..no salt, no oil, water etc – it doesn’t need it at all, since the sauces are so rich and flavorful. Also, you may have to double this recipe, or make another half of the recipe to get enough lasagna noodles for 5-6 layers. If you want a basic 3 layer lasagna, half the Bolognese and Bechamel recipes, and the below pasta dough recipe will make more than enough pasta sheets for 3 layers.
- 3 1/4 to 3 1/2 cups 00 or AP flour.
- 4 whole eggs
- 1 egg yolk
- Bechamel Sauce
- 1 stick of unsalted butter (1/2 cup)
- 1/2 cup of AP flour
- 4 cups of whole milk
- salt, pepper, freshly grated nutmeg