Lasagne
Source of Recipe
Unknown
Recipe Introduction
Preheat oven to 350 degrees F
List of Ingredients
1 onion, coarsely chopped
1 medium carrot, coarsely chopped
2 T olive oil
1 lb ground chuck
1 lb ground pork
1 lb finely chopped pancetta
salt
pepper
1 C dry white wine
1 C whole milk
14.5 oz can crushed tomatoes
2 C chicken broth + 1 C chicken broth
4 C Parmesan cheese
4 egg pasta dough
1 recipe Bechmel sauce for the topRecipe
Saute the onion in a little oil. Add carrot and celery and cook 2-3 minutes. Remove to a stock pot. Brown the meats.Add to the stock pot with the remaining ingredients listed. Cook this for 3 hours or more, adding liquid as needed. Chill up to 2 days at this point.This is a Bolognese Sauce.
Make 4 egg pasta dough.
1/2 tsp kosher salt
3 C flour
4 eggs
Make a well in the flour add the eggs and salt and blend together and knead the dough. Roll out to size desired.
Bechemel sauce;
5 T unsalted butter
1/4 C flour
4 C whole milk
pinch fresh nutmeg
salt
Melt the butter, add the flour and cook to combine well. When it is a little puffy and white, add the milk, nutmeg and salt. Stir to thicken sauce.
Combine the Bolognese sauce and the 1 C chicken broth. Heat.
Preheated the oven.
In a 13x9 inch pan, spread 1/4 C bechemel sauce in the bottom of the pan. Add 1 layer of noodles, 3/4 C bolognese sauce, 1/2 C bechemel sauce and top with 1/4 C Parmesan cheese. Repeat seven times for 8 layers.
Bake 50-60 minutes and let set 45 minutes before serving. This can be made 12 hours ahead and brought to room temperature 2 hours before baking.
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