- 4
Ingredients
- For the Ragu Bolognese:
- 4 SERVINGS
- 2 1/2 pounds green pasta dough (see below)
- 2 tablespoons extra virgin olive oil
- Ragu Bolognese (see below)
- 8 ounces Parmigiano-Reggiano, grated
- 3 cups besciamella (see below)
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 2 medium onions, finely chopped
- 4 stalks celery, finely chopped
- 1 carrot, scraped and finely chopped
- 5 cloves garlic, sliced
- 1 pound veal, ground
- 1 pound pork, ground
- 1/2 pound beef, ground
- 1/4 pound pancetta, ground
- 1 16-ounce can whole peeled tomatoes, crushed by hand with the juices remaining
- 1/2 cup milk
- 1 cup dry white wine
- 2 cups brodo (broth)
- salt and freshly ground black pepper, to taste
- For the Besciamella Sauce:
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- For the Green Pasta Dough:
- 3 1/2 cups all-purpose flour
- 1 cup fresh spinach, packed tightly
- 3 quarts water
- 1 tablespoon salt (for water)
- 1 egg
Preparation
Step 1
For the Green Pasta Dough:
Bring 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt. Set up an ice bath next to the stove.
Blanch one cup packed spinach leaves in the boiling water for 45 seconds, then remove with tongs or a slotted spoon and immediately plunge into the ice bath to cool for two minutes. Drain the spinach and squeeze dry in a kitchen towel, removing as much moisture as possible.
Mound 3-1/2 cups of the flour in the center of a large wooden cutting board.
Make a well in the middle of the flour and add the egg and spinach mixture. Using a fork, begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
Lightly re-flour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
For the Ragu Bolognese:
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
Add the onion, celery, carrot and garlic and sweat over medium heat until vegetables are translucent.
Add the veal, pork, beef and pancetta and stir into vegetables. Brown over high heat, stirring to keep meat from sticking together. This should take 15-20 minutes.
Add the tomatoes and simmer 15 minutes.
Add the milk and simmer until reduced to nothing, about 10 minutes.
Add the wine and brodo (broth), bring to a boil, lower the heat and simmer over for 2 to 2-1/2 hours. Season with salt and pepper to taste and remove from heat.
For the Besciamella Sauce:
In a medium saucepan, melt the butter over medium heat. Add flour and stir until smooth. Cook, stirring, until lightly golden brown, about 6 to 7 minutes.
Meanwhile, in another medium saucepan, heat the milk until just under a boil.
Add the milk to butter mixture 1 cup at a time, whisking constantly until very smooth and bring to a boil.
Cook, whisking, until thickened, about 10 minutes; remove from heat. Season with salt and nutmeg, transfer to a bowl and let cool, then cover and refrigerate until l ready to use.
To Prepare Pasta and to Assemble:
Divide the pasta dough into 8 portions.
Roll each one through the thinnest setting on a pasta machine and lay the sheets on a lightly floured surface to dry for 10 minutes.
Cut the pasta into 5-inch squares and cover with a damp kitchen towel.
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
Set up an ice bath next to the stovetop, and add the oil.
Drop the pasta into the boiling water, 6 or 7 pieces at a time, and cook until tender, about 1 minute. Transfer to an ice bath to cool, then drain on kitchen towels, laying the pasta flat.
Preheat the oven to 375 degrees F.
Assemble the lasagne in a 10 by 20 inch lasagne pan (or use two 9 by 12 inch pans)
Spread a layer of ragu over the bottom and top with a sprinkling of Parmigiano, a layer of pasta, a layer of besciamella, another layer of ragu, a sprinkling of Parmigiano, and pasta.
Repeat until all the ingredients are used up, finishing with a layer of pasta topped with besciamella and a sprinkling of Parmigiano.
Bake for 45 minutes, or until the edges are browned and the sauces are bubbling, let stand for 10 minutes before serving.