TRADITIONAL LASAGNA BOLOGNESE
In this hearty lasagna, an herbed ricotta mixture and Bolognese sauce, thick with ground sirloin and veal, are layered with noodles and baked. This lasagna was designed for a deep-dish baking pan. You can use a standard nine-by-thirteen-inch baking pan, but you will have extra sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Bring sauce to room temperature. In a large bowl, whisk together ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.
- Preheat oven to 400 degrees. Butter an 11-by-14-by-3-inch lasagna baking pan. Bring a large pot of water to a boil. Add olive oil and remaining tablespoon of salt. One at a time, add lasagna noodles; cook until very al dente, 2 to 3 minutes less than the manufacturer's instructions. Remove noodles with tongs; drain in a colander.
- Spread about 3 cups of sauce on the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half the ricotta filling mixture over the sauce.
- Top with a layer of lasagna noodles, again slightly overlapping them. Repeat with more sauce and remaining ricotta filling mixture. Top with a final layer of lasagna noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
- Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagna stand 10 to 15 minutes before serving.
PERFECT LASAGNA BOLOGNESE
Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce. This is the best and only lasagna recipe you will ever want. For better results, always use the highest quality ingredients available, from the salt to the meat and wine.
Provided by gem
Categories World Cuisine Recipes European Italian
Time 6h43m
Yield 12
Number Of Ingredients 24
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.
Nutrition Facts : Calories 648.1 calories, Carbohydrate 46.1 g, Cholesterol 120.9 mg, Fat 33.8 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 689.2 mg, Sugar 8.3 g
BOLOGNESE SAUCE FOR TRADITIONAL LASAGNA BOLOGNESE
Use this Bolognese sauce to make our Traditional Lasagna Bolognese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 3 quarts
Number Of Ingredients 13
Steps:
- In a large cast-iron or enamel pot, heat butter and olive oil over medium heat.
- Add onions, and cook until they begin to soften, about 5 minutes. Add celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
- Add wine, and simmer until liquid is reduced by half again, about 40 minutes.
- Add beef stock, tomato paste, salt, and pepper; simmer gently until sauce thickens, 40 to 45 minutes. If using for lasagna, set aside to cool slightly before assembling. The sauce can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for 2 months.
TRADITIONAL LASAGNE BOLOGNESE
This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.
Yield serves 10 to 12
Number Of Ingredients 25
Steps:
- Bring the sauce to room temperature. In a large bowl, whisk the ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill the filling until ready to assemble the lasagne.
- Preheat the oven to 400°F. Butter an 11 × 14 × 3-inch lasagne baking pan. Bring a large pot of water to a boil. Add the olive oil and the remaining tablespoon salt. One at a time, add the lasagne noodles; cook until al dente, 2 to 3 minutes less than the manufacturer's instructions. Remove the noodles with tongs; drain in a colander.
- Spread about 3 cups sauce on the bottom of the baking dish. Place a single layer of lasagne noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half of the ricotta filling mixture over the sauce.
- Top with a layer of lasagne noodles, again slightly overlapping them. Repeat with more sauce and the remaining ricotta filling mixture. Top with a final layer of lasagne noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
- Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagne stand 10 to 15 minutes before serving.
- Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.
- Add the onions, and cook until they begin to soften, about 5 minutes. Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
- Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.
- Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes. If using for lasagne, set aside to cool slightly before assembling.
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- Bolognese: Add the onions, carrots, celery and garlic to a food processor and pulse on high speed until it is finely minced.
- Next, add the olive oil to a large pot over medium heat and add in the minced vegetables and sweat for 4 to 6 minutes.
- Add in the ground pork and ground been and cook until browned and cooked through out, about 15 minutes.
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- First cut the carrot, celery and onion in very tiny pieces and set aside. Then cut the pancetta as finely as possible with a sharp knife or a food processor. Now place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
- Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef.
- Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
- Finally add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper. Bolognese Sauce is ready when you can see an oily, creamy sauce on the surface.
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- Begin by preparing the ragù (meat sauce). First, cut the pancetta into 1/4" cubes, then chop the cubes and sauté them in a pan. In another pan, add 3 Tbsp. oil or butter, the celery, carrot, and onion, and cook until soft. Add the ground beef and cook until well browned, 25-30 minutes. Add the wine and stir until it evaporates.
- Add the tomato purée, cover, and simmer slowly for around two hours, adding broth as needed. When nearly done, add the milk to cut the acidity of the tomatoes and season with salt and pepper to taste.
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- Finely grate the Parmigiano Reggiano. Prepare the Ragu Bolognese. Prepare the béchamel sauce. Prepare the spinach pasta using our recipes. Then…
- Roll out the pasta dough to a bit less than 1mm in thickness. You should be able to barely see your hand through it if you hold the noodle in front of the light.
- Boil all the pasta one noodle at a time in boiling water for about one minute. Transfer the pre-cooked noodles to a non-fuzzy towel to cool, laying them flat.
- Cover the bottom of the lasagna pan with béchamel sauce. Add a layer of lasagna noodles, side by side, completely covering the pan and overlapping the noodles just a bit lengthwise.
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