Lasagne With Bolognese Sauce Lasagne Alla Bolognese Recipes

Steps:

• Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
• Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
• Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
• Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
• Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
• Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

Steps:

• For Nonna's bolognese sauce: Heat the oil in a large skillet over medium heat. Add the ground beef, then add the carrots, celery, garlic and shallots. Continue to saute until the beef is fully cooked, about 10 minutes. Drain any excess fat and then add the wine. Bring to a boil then reduce to simmer for 5 minutes, stirring frequently. Add the marinara sauce and bring to a boil. Lower the heat to a medium simmer and continue to cook for another 5 minutes, stirring frequently. Season with salt. Remove from the heat, transfer to a dish and let cool for 1 hour in the refrigerator.
• Preheat the oven to 375 degrees F.
• For Nonna's signature ricotta: Put the ricotta, cream, garlic, shallots, dried basil, oregano, and chile flakes in a mixing bowl. Whisk to combine until there are no lumps. Season with salt. Set aside.
• For the lasagna bolognese: Prepare a 13-by-9-by-2-inch glass baking dish by coating the bottom with 1/2 cup of the marinara sauce, spreading it out evenly. Arrange a layer of the lasagna noodles to completely cover the sauce. Add a third of the ricotta mix and spread evenly. Add a quarter of the cooled bolognese sauce and spread evenly. Repeat this process layering two more layers of lasagna sheets, ricotta mix and bolognese sauce for a total of three layers.
• After finishing the third layer of sauce, arrange a fourth layer of lasagna sheets on top and cover it with the remaining 1/2 cup marinara. Then sprinkle with the Parmesan and lightly cover the entire top with the Italian cheese blend. Cover the pan with plastic wrap and then with aluminum foil.
• Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour. Remove the foil and plastic wrap and cook for an additional 15 minutes. Let set 10 minutes before serving.
• To serve: Cut into 6 servings and top each serving with the remaining bolognese sauce, Parmesan, Italian cheese blend and fresh basil.

Steps:

• Preheat the oven to 375 degrees F.
• Butter the lasagne pan well and add a very thin layer of meat sauce.
• Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
• When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
• Bake for about 30 minutes.
• Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
• Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
• Bolognese Sauce: Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
• Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
• Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
• Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

Steps:

• Preheat the oven to 350 degrees F.
• Tomato Sauce:
• In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning. Add more salt and pepper, if desired. Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
• Pasta: Bring the water to a boil over medium heat. Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
• Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
• Assemble the lasagna:
• Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
• Cover the dish tightly with aluminum foil and put it in the center of the oven. Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil. Bake until the top browns slightly, about 10 to 15 minutes. Remove the pan from the oven and let it cool for 15 minutes or so before serving.
• Make the Bolognese while the lasagna is baking:
• In a large wide pot over medium-high heat, add the olive oil. Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste. Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil. Add carrots, onion and celery. Cook until browned, about 5 minutes. Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.
• When done, finish with milk, taste, season and serve, spooned over the lasagna.

Steps:

• Preheat the oven to 375 degrees F.
• Butter the lasagne pan well and add a very thin layer of meat sauce.
• Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
• When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
• Bake for about 30 minutes.
• Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
• Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
• Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
• Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.;
• *Cook's Note: Pelati tomatoes are whole canned tomatoes.
• Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon.
• Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.