Wednesday, December 21, 2011

Lasagne Alla Bolognese

So we just finished class last Thursday and although I'm very thankful that I learned a ton of new culinary tricks and tips from the semester... I'm super relieved to have a break! This break is just going to allow me to unwind and hopefully cook even more food since I'll have time.


I found this recipe a couple of months ago when I was browsing  The Cooking Channel website. A couple that hosts a show called Extra Virgin has many Tuscan inspired recipes and this was one of them that really interested me. I have a love for bolognese, perhaps it's because of the wine... either way, it's one of my favorite sauces to cook and eat!


I made the bolognese on Sunday and let me just tell you, the flavors have melded together and it tastes even better!

 




Lasagne Alla Bolognese
Recipe adapted from Gabriele Corcos and Debi Mazar

butter, for the pan
fresh pasta
bolognese sauce {recipe below}
besciamella {recipe below}
3/4 cup parmesan





  • Preheat oven to 375 degrees.
  • Roll the pasta dough into sheets and cut to the size of the pan you're using.
  • Butter a baking pan well and add a very thin layer of bolognese sauce.
  • Add the first layer of noodles, cover with bolognese sauce, 3 ladles of besciamella, and a generous sprinkle of parmesan. Repeat the same process until you reach the top of the dish.
  • When done layering the ingredients, top the lasagna with a final ladle of meat sauce, some besciamella and finish with some parmesan.
  • Bake for about 30 minutes.
  • When the lasagna is cooked, give it a nice crisp top by broiling it for about 3 minutes.



Bolognese Sauce:

3 tablespoons olive oil
1/2
onion, chopped
2
carrots, chopped
2
celery stalks, chopped
3 strips of bacon, chopped

1/2
tablespoon red pepper flakes
1 cup
parsley {fresh}, chopped
1 1/2
lb ground beef
1 lb
ground pork
3/4
cup red wine
43 oz
diced tomatoes
1 15 oz can tomato sauce
salt and pepper, to taste
3/4
cup whole milk


  • In a dutch oven, saute the onion, carrots and celery until softened. Add the bacon and cook over medium-high heat for about 7-10 minutes.
  • Add the meat and cook until browned. Add the red pepper flakes and parsley, cook for about a minute. 
  • Add the wine, diced tomatoes and sauce and stir well. 
  • Season generously with salt and pepper, lower the heat to medium and cook for about 2 1/2 hours, stirring occasionally. 
  • Finish the sauce by adding the milk, stir well and set aside to cool off.




Besciamella:

1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
1/8 teaspoon nutmeg
salt, pepper and cayenne, to taste


  • In a pot over medium heat melt the butter. Add the flour and cook until it browns lightly.
  • Warm up the milk and gradually pour it into the pot, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes.
  • Season the sauce with the nutmeg, salt and pepper. 


Enjoy!


Ashley