Prep 45 mins
Cook 2 hrs 30 mins
This is an authentic tasting "ragu" sauce that is super rich and super flavorful. The bolognese portion of this recipe can be served over any thick pasta, as well as, be the primary component of this lasagna. I happen to LOVE this lasagna and have been tweaking it for years. I'm not a fan of ricotta cheese based lasagna's and as you'll see from this recipe...this is coupled with a beschemel type sauce rather than ricotta or cottage cheese. You can spice this one up further (I sure do!) with crushed red peppers in your sauce. You can also tone it down with mild italian sausage or turkey italian sausage. The Bolognese sauce can be made up to 3 days in advance and warmed up to make for the lasagna. This lasagna is also best baked right after assembling or the pasta will absorb the sauces and dry out. Enjoy!!
- 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
- 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.
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.