Lasagna Bolognese Recipe

Lasagna Bolognese Recipe

Bolognese sauce:

1/2 cup of tomato puree
6 tbsps. of butter, unsalted
2 – 3 tbsps. of tomato paste, already diluted in some water
6 tbsps. of extra-virgin olive oil
4 cups of dry red wine
4 ozs. of pancetta
1 lb. of ground beef
2 peeled, trimmed & chopped onions
4 ozs. of prosciutto (se Note No. 2 below)
2 stalked, trimmed & chopped celery
Freshly ground pepper & salt for taste

White sauce (Besciamella)

1 lb. of lasagna noodles, cooked & drained
1/2 cup of butter, unsalted
2 – 3 cups Parmigiano-Reggiano cheese, grated
4 cups of heated light cream
1/2 cup of flour (all-purpose)
Salt & freshly ground black pepper
Unsalted butter for baking dish
Nutmeg, grated freshly

To make Bolognese, melt butter with olive oil on medium flame inside a big pan for sauteing. Add in prosciutto, celery, pancetta, onions, carrots and beef and saute them stirring it often just until vegetables become tender and golden for 15 mins.

Add in tomato pasta that was diluted with the water, wine and pureed tomato.

Lower heat to around low then continue to cook simmering it covered for around 1.5-2 hrs. At this time, sauce thickens and becomes richly condensed after it has simmered for a while.

Check on it every now and then to see if sauce is in need of more liquid, you can then add water or wine as necessary then season it with pepper & salt.

To make Besciamella, In another saucepan on medium flame, melt butter then add in flour then cook it all the while stirring just until everything is blended thoroughly (3 mins.).

Gradually add in heated cream then continue to cook until mixture has thickened and flour’s raw flavor has disappeared (8 mins.). Season it with a dash of the nutmeg, pepper & salt then take it out off the heat.

Oven should then be preheated to around 400′ F. To make lasagna dish, spread out a very thin layer of Bolognese on the bottom of a pan measuring about 9×12x3-inches thas was already greased well with some butter.

Next, add in 1 layer of the cooked noodles. After which, spread another layer of Bolognese and a final layer of the Besciamella. Top it with grated Parmigiano-Reggiano.

Do the same process again, layering in the same order starting with noodles then ending with grated cheese. Place dots of butter on top and bake inside your oven for 25 mins. or just until everything is heated.

Take out of your oven then let it cool for about 10 mins. before slicing them up in 8-12 pieces.

Makes 8-12 servings.