Lasagne alla Bolognese
Who’s ready for some LASAGNE? Me, me me! As soon as the weather turns frightful (& well, hello … old man winter has indeed arrived) I feel the urge for Lasagne!
Well to be completely up front with you, this is not a quick Lasagne Recipe. So if you’re looking for QUICK, you’re going to be disappointed. You’ll be better off going & picking up a box of Lasagne from the freezer section of your grocery. Oh it’s not going to be very good, but it will be quick.
NOW, if what you do want is an authentic, DELICIOUS, comforting food to warm your toes & feed your soul then you are in the right place *wink wink*
I don’t make this very often, because, as I implied earlier, it’s quite time consuming, but it’s oh so worth it when I do! Plus, it makes it all that more special. It’s not a Lasagne that you might be used to. A true Italian Lasagne is expected to stand up on the plate & hold it’s shape, not slosh all over the plate as if it’s been out to it’s 21st birthday party & woke up wondering where it was. No, it behaves itself. It’s made up of a meat sauce — a ragu — and in this case Ragu alla Bolognese and a bechamel sauce. Ah, the glorious, creamy bechamel sauce! Yep, that’s count them … two from-scratch sauces. Don’t be afraid, it will all be worth it in the end.
Because it does take a while, you might consider doubling the recipe and freezing one for the next time you have a hankering for Lasagne. Just a thought…See how I’m always looking out for ya!
Baci e’ Buon Natale
Lasagne alla Bolognese
What you’ll need:
2 carrots – minced
2 ribs of celery – minced
1 onion – minced
1 clove of garlic
2 tablespoons extra virgin olive oil
1/2 bottle Red Wine
6 ounce tomato paste
1 pound ground beef
1 pound ground veal
2 cups Parmigiano Reggiano – Grated
12 sheets Lasagne Noodles
-For the Bechamel Sauce:
4 tablespoons unsalted butter
1/2 cup all purpose flour
1 1/2 cups whole milk
What to do:
1. Make your Ragu alla Bolognese. When ragu is nearing completion place a large pot of heavily salted water onto boil. When boiling, add Lasagne noodles, cook until al dente. Drain & set aside.
2. WHILE the noodles are cooking make your bechamel sauce: Into a saucepan, heat butter until melted. When melted add flour and stir with a wooden spoon until a paste forms. Once your paste has formed, add in a smidge of milk. Stir together until mixture loosens. Gradually add in small amounts of milk and continue stirring. At this point, change over to a whisk and continue to whisk the remainder of milk in. Stirring constantly, let the sauce cook over LOW heat until it thickens.
3. Preheat oven to 350 degrees. To assemble Lasagne: Into a large deep sized ovenproof casserole dish, ladle a small amount of Ragu onto the bottom and a small amount of bechamel sauce on top of that and then sprinkle the Parmigiano Reggiano. Layer with 3 Lasagna noodles. Continue with the same pattern until your dish is complete. Top final layer with only ragu, bechamel sauce and grated Parmigiano Reggiano.
4. Bake for approx 35 minutes or until golden brown and bubbling. Allow to rest/cool for at least 15 minutes prior to slicing, serving.