Lasagna Bolognese

Lasagna Bolognese - This kind of lasagna seems simple enough; pasta sheets, 2 sauces, and some Parmigiano-Reggiano cheese.


Bolognese sauce*
2 tablespoons butter
2 tablespoons olive oil
3-4 oz pancetta or prosciutto di parma, chopped
2 lbs ground beef, OR a combo or ground veal, pork and beef, or two of the three, equaling 2 lbs.
28 ounces canned San Marzano tomatoes,- drained and the juice and seeds squeezed from each tomato and discarded
2 medium onions, chopped
2 large carrots, finely diced
2 large celery stalks, finely diced
3 cloves of garlic, minced
½ cup dry red or white wine (your preference)
½ cup whole milk, heated with cream prior to adding
¼ cup heavy cream, heated with milk prior to adding
1 cup chicken stock, or beef stock, or veal stock, or a combo of beef stock and chicken stock to make one cup, heated prior to adding.
salt and fresh ground pepper to taste
2 to 4 tablespoons of butter to finish (optional)

Pasta Dough**
3¼ to 3½ cups 00 or All-Purpose flour.
4 whole eggs
1 egg yolk

Bechamel Sauce***
1 stick of unsalted butter (1/2 cup)
½ cup of All-Purpose flour
4 cups of whole milk
fresh ground pepper,
freshly grated nutmeg
2 cups grated Parmigiano-Reggiano cheese (Not part of Bechamel sauce ingredients. Part of lasagna assembly)

Visit Lasagna Bolognese Recipe By Lisa @ www.parsleysagesweet.com for instructions

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