LASAGNA BOLOGNESE

By

tHIS LASAGNA IS THE PERFECT BALANCE OF CREAM, CHEESE AND MEAT.YOU'LL NEED A PASTA MACHINE TO MAKE THE PASTA. IT'S A FAIRLY INVOLVED RECIPE BUT THE END RESULT MAKES IT ALL WARTHWHILE.I THINK YOU'LL AGREE.

View complete recipe

  • 6

Ingredients

  • Pasta:
  • 1 3/4 cups flour
  • pinch salt
  • 3 eggs
  • BOLOGNESE SAUCE:
  • 3 tbs olive oil
  • 2 onios,finely chopped
  • 1 1/2 ib. lean ground beef
  • 1 small Italian spicy sausage,casing removed
  • 2 cloves garlicc,chopped
  • 2 small carrots,finely diced
  • Several springs fresh thyme
  • 2 bay leaves
  • 2 tsp dried oregano,or fresh 2 tbs
  • 1 x28 oz can plum tomatoes with juice,chopped
  • coarse salt and freshly cracked black pepper
  • 1 bunch fresh basil,washed,stemmed,and chopped.
  • BECHAMEL SAUCE:
  • 1/3 cup butter
  • 1/3 cup plus 1 tbs.flour
  • 4 cups milk
  • pinch freshly grated nutmeg
  • course salt and freshly cracked black pepper
  • 2 tbs Pecorino Romano cheese
  • 2 tbs Parmesan cheese
  • ASSEMBLY:
  • oil,for baking dish
  • 1/3 cup fresly grated Parmesan
  • corse salt and freshly cacked black pepper

Preparation

Step 1

PASTA

1.In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.
2.With mixer on low sped,add 1 egg at a time until incorporated.
3.Contynue to mix for 3 to 4 mnutes until the dough starts to come together.
4.Remove dough from mixer and knead to form a ball.
5. Cover and let rest for 1 hour
6. Roll out pasta.
7. Cut dough into 12 pieces.
8. Roll doug into thick sheets on the pasta machine, starting at the thickest setting,reducing pasta setting one mark each time (run 2 times each pc.)you roll the dough through.
9. Cook pasta in boiling salted water for about 4 minutes or until just al dente.
10. Transfer to bowl with cold water to prevent sticking.
11. Drain on towel.

BOLONESE SAUCE
1. In a large skollet,heat the olive oil on medium.
2. Add the onion and saute 3 to 4 minutes or until soft.3. Add the beef and Italian sausage and cook for 5 to 7 minutes or until browed.
4. Add the garlic and carrots and saute for 3 minutes just to soften.
5. Add the thyme springs,bay leaves,oregano,tomatoes and salt and pepper and bring to boil.
6. Reduce heat to low and simmer,covered,for 55 to 60 minutes or until sauce is thickened and flavour has developed to your likink.
7. Add the fresh basil and adjust seasoning.

BECHAMEL SAUCE:

1. In a medium saucepan on medium heat,melt butter.
2. Add the flour and stir with wooden spoon until a pasta forms.
3. Remove from heat and add the cold milk a little at a time whil stirring well between each addition.
4. Return to heat once all the milk is added and mixture is smooth.
5. Continue stirring over medium heat until suce comes to a boil and thickens,about 5 minutes.
6. Add a pinch of nutmeg and season with sait and ppper to taste.
7. Add the pecorino and Parmesan cheese and stir.

ASSEMBLY:

1. Preheat oven to350 degrees F.
2. Layer lasagna as desired starting with pasta and alternting bolognese sauce,grated cheese and bechamel.
3. Season well between each layer.
4. Finish with a layer pasta,the reserved bechamel sauce and extra cheese on the top layer to finish (you shuld have 6 layers of lasagna).
5. Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.
6. Reserve a quarted of the bechamel sauce for the top layer.
7. Oil the bottom of a 13-by 2- inch baking dish.

View complete recipe