Lasagne Alla Bolognese

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READY IN: 3hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees F.
  • Butter the lasagne pan well and add a very thin layer of meat sauce.
  • Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
  • When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
  • Bake for about 30 minutes.
  • Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
  • Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
  • Bolognese Sauce:
  • Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
  • Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
  • Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
  • Besciamella:
  • Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
  • Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
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