This is a sponsored post, written on behalf of La Cucina Italiana.
As soon as the temperatures start to cool down I crave comfort foods. Warm, stick to your ribs, slow cooked foods made with love. At the top of that list is lasagna. Not just any lasagna. My hands down favorite is Lasagna Bolognese. It’s decadent, delicious and worth ever minute it takes to prepare. I first learned about and fell in love with this dish while I lived in Italy. To date, I haven’t found another lasagna that comes even close. I’m excited just thinking about it. Do you know what else I am excited about? The launch of La Cucina Italiana’s NEW WEBSITE.
If you love Italian food and culture like I do, I’m sure you’re familiar with La Cucina Italiana. For 90 years, LA CUCINA ITALIANA has been telling stories offering recipes, revealing trends and exploring the country.
“Ours is a universe where tradition combines with a desire to explore and to gather around the table, experiencing conviviality as a normal yet ever special moment. We have a strong, characteristic, distinctive identity: from the first to the last word or picture, you find yourself breathing in Italy and our way of seeing the world. We love beauty in all its forms, and we love our Italian lifestyle – just as much as Americans do. La Cucina Italiana in the USA”
On the NEW WEBSITE , you’ll find classic and modern recipes to tempt your taste buds. Enlightened tutorials, compelling videos, inspiring stories, and fascinating culinary itineraries.
You’ll basically want to cook everything you see and book a trip to Italy to experience firsthand the culture, architecture, people, language and most definitely the food.
AND if that wasn’t enough, LA CUCINA ITALIANA International will be available quarterly in a luxurious print version distributed in all Eataly stores in the United States OR via digital subscription. The first issue will be available on October 10th, just two days before the anniversary of Columbus’ discovery of America. Coincidence? I think not.
Go ahead and make this Lasagna Bolognese, while the ragu is simmering and then while the lasagna is baking away you’ll have PLENTY of time to explore the NEW WEBSITE and make plans for what you’ll be making next. If you need a travel partner for the Italy trip just let me know.
PS Y’all … It really makes our day when you make our recipes. IF you do, please SHARE & TAG us on Instagram #Bellalimento
- 1/4 pound diced pancetta
- 1/2 cup minced carrot
- 1/2 cup minced onion
- 1/2 cup minced celery
- 3/4 pounds ground beef
- 1/2 cup dry white wine
- 1 1/4 cup tomato puree
- 2 cups beef broth
- 1/2 cup whole milk
- kosher salt
- black pepper
- 3 tablespoons salted butter - divided
- fresh pasta sheets (enough for 3 layers)
- 1 cup grated Italian cheese
- 1. Heat a large Dutch oven over medium-high heat. Add pancetta and cook until browned. Remove pancetta and transfer to a bowl. Set aside.
- Add carrots, onion and celery and cook until softened. Stirring as necessary.
- Add beef. Cook until browned. Stirring as necessary. When browned, return pancetta to Dutch oven.
- Add wine and cook until wine has evaporated.
- Add tomato puree and reduce to a simmer. Add broth as necessary until all liquid has been used. Stirring as necessary.
- Add milk, season with salt and pepper to taste, continue cooking for approximatey 15 minutes.
- Once milk has been added Prepare BECHAMEL sauce.
- Use 1 tablespoon of butter to grease deep sided oven proof baking dish.
- TO ASSEMBLE LASAGNA: Preheat oven to 325 degrees.
- Place enough pasta sheets into baking dish to cover bottom. Layer 1/2 of meat sauce followed by 1/3 of bechamel sauce and 1/2 grated cheese. Continue process with additional layer.
- Top final pasta sheets with remaining bechamel sauce. Spread as evenly as possible. Distribute pats of remaining 2 tablespoons of butter. Cover dish with aluminum foil.
- Bake for 25 minutes. Carefully remove foil. Continue baking for additional 5-10 minutes OR until bubbly and golden.
- Allow lasagna to rest for at least 30 minutes prior to slicing.