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¼ cup olive oil
2 medium onions finely chopped
1 carrot finely chopped
4 celery stalks finely chopped
5 garlic cloves, sliced
1 ½ lb. ground veal
1½ lb. ground beef
1 lb. ground pork
6 ounces pancetta, chopped
1 ½ cans tomato paste
2 cups milk
¾ cup red wine
5 tbs. butter
¼ cup flour
3 cups heated milk
1 tsp. nutmeg
¾ cup parmesan cheese, grated
1 box lasagna noodles
salt, to taste
freshly ground pepper, to taste
Preheat oven to 350°.
Heat olive oil in a sauté pan and add the carrots, celery and onion.
Saute until translucent. Add the garlic and cook for 1 minute more.
Add the ground meats and pancetta.
Cook until the meat is browned.
Add the tomato paste stir for 2 minutes.
Add the red wine and cook down for 2 minutes.
Add the milk and simmer for 11/2 hours
To make the béchamel place the butter in a saucepan and melt.
Add the flour and stir to make a roux cook for 5 minutes
Add the milk 1 cup at a time while whisking.
Cook until thickened.
Add the nutmeg and pepper, to taste. Add 1tsp. salt.
In a 13.5 by 9.5- inch lasagna baking dish spread enough béchamel sauce to cover the bottom.
Boil lasagna sheets according to the package direction.
Drain and allow noodles to cool.
Place enough sauce to cover the bottom of a lasagna pan.
Add lasagna noodles to form a single layer.
Spread some of the sauce over noodles (about 1 cup).
Sprinkle ¼ cup of grated cheese over sauce.
Cover with another layer of noodles.
Spread 1 cup of the béchamel over noodles.
Sprinkle with ¼ cup of grated cheese.
Repeat the process until you have 3-4 layers, finishing with the béchamel layer.
Top the lasagna with the remaining grated cheese.
Bake for 45-50 minutes.
Remove and let set for 20 minutes before serving.
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