Susan's Delicious Lasagna Bolognese
- Ready In:
- 3hrs 15mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 4 garlic cloves, finely chopped
- 3 links hot Italian sausage or 3 links hot Italian turkey sausage
- 1 lb lean ground beef
- 4 ounces ground lean pork (can be omitted to use all ground beef)
- 1⁄2 cup dry white wine
- 28 ounces crushed plum tomatoes
- 3 -4 cups beef stock
- 1⁄4 cup heavy cream (or 1/2 & 1/2)
- 12 no-boil lasagna noodles
- 3⁄4 cup fresh parmesan cheese
- 1⁄4 cup butter
- 1⁄2 cup all-purpose flour
- 3 3⁄4 cups milk, heated
- salt
- pepper
directions
-
First make the Bolognese Sauce:
- Brown and drain grease from the ground beef, ground pork and sausage in a large saute pan. Break up all lumps with spoon.
- Add in 2 T butter and 1 T olive oil and saute the onions, garlic, carrots and celery until softened. Add salt and pepper to taste.
- Add the wine and stir and then simmer for 5 minutes, or until reduced.
- Add the tomatoes and 1 cup of beef stock and bring to a boil. Stir the sauce well, then lower heat and half cover pan with lid and simmer gently for 2 hours. Stir occasionally during this time and add more stock as it becomes absorbed.
- Pour the cream into the sauce, stir well to mix, then simmer without lid for 30 minutes, stirring frequently.
- AT THIS STAGE -- YOU CAN SERVE THIS OVER THICK PASTA. FOR LASAGNA BOLOGNESE -- CONTINUE WITH RECIPE.
- Preheat oven to 375. If the bolognese sauce is cold, reheat it. Stir in enough stock to make it runny, if necessary.
- Make the white sauce by melting 1/4 cup butter in a medium saucepan. Add the flour and cook, stirring for 1-2 minutes. Add the hot milk a little at a time, whisking vigorously after each addition. Bring to a boil and cook, stirring until the sauce is smooth and thick. Add salt and pepper to taste, whisk well, then remove from heat.
- Spread 1/3 of Bolognese sauce over the bottom of a 9x13 baking dish.
- Cover the Bolognese sauce in the base of the dish with 1/4 white sauce, followed by 4 sheets of lasagna. Repeat the layers twice more, then cover the top layer of lasagna with the remaining white sauce and sprinkle the grated Parmesan over the top.
- Bake for 40-45 minutes or until the pasta feels tender when pierced with a fork. Let stand for 20 minutes before serving.
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Reviews
-
I made just the bolognese sauce to serve over pasta. I was feeding a big crowd so I used 1 pound of ground beef and 1 1/2 pounds of ground Italian sausage. To compensate for the extra meat, I added a 6 ounce can of tomato paste, a little more than 1/2 cup of wine, and all 4 cups of beef broth. I also tossed in 2 teaspoons of Italian seasonings. It turned out great! I really liked the richness from the beef broth. This is a definite winner. Thank you for posting! Reviewed for PAC - Fall '08.
RECIPE SUBMITTED BY
RedVinoGirl
United States
I love to try new recipes and often try so many new recipes that I forget about all the great ones I've already made. My focus in cooking is to cook healthy and lower in fat without compromising the taste of the food.