Lasagna Bolognese

Lasagna Bolognese

INGREDIENTS:

  • 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

METHOD:

  • 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.

Ingredients

Instructions

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.