Wisconsin
Lasagna Bolognese
Bolognese:
1 onion, diced
1 carrot, peeled diced fine
1 celery stalk, diced fine
1 tsp garlic
2 Tbsp olive oil
1 1/2 lbs ground chuck
4oz pancetta
1 cup red wine
1/2 cup heavy cream
1 cup whole milk
3 Tbsp tomato paste
3 cups beef broth
Brown the pancetta, and ground chuck and remove. Saute the vegetables, add tomato paste. Add beef broth, cook on medium heat for 15 minutes. Add the milk/cream mixture slowly, over and hour. Return pancetta to pot.
Bechamel:
5 tsp butter
1/4 cup flour
4 cups whole milk
pinch nutmeg
8 pasta sheets
2 cups grated fresh Parmesan
Making 8 layers, starting with a little Bechamel on the bottom, pasta sheet, bolognese, parm. Repeat. Bake in a buttered 9/13 backing pan in 350 oven for 60 minutes. Let it rest for at least 10 minutes before serving.
Matthew Theroux
February 5, 2016 at 4:06 am
hi great post
Stuart Aiava
February 5, 2016 at 2:56 pm
I just find the whole thing frustrating.