Meat Lasagna Bolognese

Meat Lasagna Bolognese Ingredients

For the Bolognese sauce:	4 cups dry red wine
6 tablespoons unsalted butter	Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil	For the white sauce
1 pound ground beef	1/2 cup unsalted butter
4 ounces prosciutto (se Note No. 2 below)	1/2 cup all-purpose flour
4 ounces pancetta	4 cups light cream heated
2 celery stalked trimmed and chopped	Salt and freshly ground black pepper
2 large carrots peeled, trimmed and chopped	Freshly grated nutmeg
2 onions, peeled trimmed and chopped	Unsalted butter for baking dish
2 to 3 tablespoons tomato paste diluted in a little water	2 to 3 cups grated Parmigiano-Reggiano cheese
1/2 cup tomato puree	About 1 pound cooked and drained lasagna noodles

Instructions for Meat Lasagna Bolognese

To make the Bolognese sauce, melt the butter with the olive oil in a large saut? pan over medium heat. Add the ground beef, prosciutto, pancetta, celery, carrot and onion and saut?, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Stir in the tomato paste diluted with water, the tomato puree and the wine. Reduce the heat to low, cover and simmer for 1/2 to 1 hours. The sauce should be very thick and richly condensed after the long simmering. check from time to time if it needs more liquids and add wine or water as needed. Season with salt and pepper.

To make the white sauce, melt the butter in a sauce pan over medium heat. Add the flour and cook, stirring, until it is well incorporated, about 3 minutes. Slowly and gradually stir in the hot cream and cook, stirring often, until quite thick and the flour has lost all of its raw taste, about 8 minutes. Season with salt, pepper and a mere pinch of nutmeg. Remove from heat.

Heat the oven to 400 degrees F.

To assemble the lasagna, spoon a thin layer of Bolognese sauce at the bottom of a 9 x 12 x 3-inch baking dish that has been lightly buttered with unsalted butter. Add a layer of cooked lasagna noodles. Top with Bolognese, then a layer of white sauce, then a sprinkling of Parmigiano-Reggiano. Repeat this layering process, beginning with the noodles and ending with the cheese. Dot the top with bits of unsalted butter. Bake until heated through, about 25 minutes. Remove from oven and let rest for 10 minutes, then cut into 8 or 12 portions.

Serves 8 to 12.


Main Ingredient: PastaCuisine: Italian

More like this...

Bolognese Meat Sauce - Ragu Alla Bolognese

Lasagna with Bolognese Meat Sauce

Lasagna Bolognese

Lasagna Bolognese

Classic Lasagna Bolognese Pt 1

Ingredient Insight - look inside this recipe