Lasagna Bolognese
Ingredients
Bolognese Sauce
-
1
large
onion, coarsely chopped
-
1
medium
carrot, peeled, coarsely chopped
-
1
stalk
celery, coarsely chopped
-
2
tablespoons
olive oil
-
1
pound
ground beef chuck
-
1
pound
ground pork
-
4
oz.
pancetta, finely chopped
-
1
cup
dry white wine
-
1
cup
whole milk
-
1
14.5-oz.
can crushed tomatoes
-
3
cups
low-sodium chicken broth
-
Kosher salt and freshly ground black pepper
Fresh Pasta Dough and Noodles
-
½
teaspoon
kosher salt
-
3
cups
all-purpose flour plus more
-
4
large
eggs, room temperature
Béchamel
-
5
tablespoons
unsalted butter
-
¼
cup
all-purpose flour
-
4
cups
whole milk, warmed
-
pinch
freshly ground nutmeg
-
Kosher salt
Assembly
-
Kosher salt
-
Unsalted butter, room temperature
(for dish)
-
2
cups
finely grated Parmesan
Instructions
- Prepare the Bolognese sauce by pulsing onion, carrot, and celery in a food processor, then cooking the mixture with meats and vegetables until browned.
- Add wine and boil, then add milk and simmer until reduced, followed by tomatoes and broth, simmering for several hours.
- Cool and chill the sauce for at least 12 hours.
- Make the fresh pasta dough by mixing flour and salt, adding eggs, and kneading until smooth, then resting.
- Roll out the pasta dough using a pasta maker and cut into noodles.
- Prepare the béchamel sauce by cooking butter and flour, then whisking in warmed milk until thickened.
- Reheat the Bolognese and béchamel sauces.
- Cook the fresh lasagna noodles briefly in boiling water, then cool in ice water.
- Preheat the oven and prepare a baking dish with butter.
- Layer the lasagna with béchamel, Bolognese, noodles, and Parmesan, repeating for 8 layers.
- Bake until bubbling and browned, then let sit before serving.
Nutrition Facts (estimated)
Servings
8
Calories
870
Total fat
48g
Total carbohydrates
50g
Total protein
48g
Sodium
1320mg
Cholesterol
255mg
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