Lasagna Bolognese might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 52g of protein, 90g of fat, and a total of 1129 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have concentrated tomato puree, butter, ground nutmeg, and a few other ingredients on hand, you can make it. Not a lot of people really liked this sauce. From preparation to the plate, this recipe takes around 8 hours and 30 minutes.
Instructions
1
Preheat the oven to 375 degrees F.
Equipment you will use
Oven
2
Butter a small (approximately 8-by-10-inch) baking dish.
Ingredients you will need
Butter
Equipment you will use
Baking Pan
3
Spread a thin film of the Besciamella Sauce on the bottom of the pan. Cover with a fresh pasta sheet, about 1 cup of the Ragu and about 1/2 cup more of the Besciamella. Lightly cover the surface with some of the grated cheese. Repeat this layering process until all of the pasta is used.
Ingredients you will need
Pasta
Cheese
Sauce
Equipment you will use
Frying Pan
4
Bake the lasagna uncovered, rotating once halfway through, 40 to 45 minutes. Allow to cool 1 hour, cut and serve.
Equipment you will use
Oven
5
Warm the milk and bay leaf over medium-high heat until just below a boil. Melt the butter over medium heat in another saucepot. When the butter is fully melted and begins to bubble rapidly, add the flour and whisk until fully incorporated. Continue to cook over medium heat until a smooth, blond-colored paste is formed, 4 to 5 minutes.
Ingredients you will need
Bay Leaves
Butter
All Purpose Flour
Milk
Equipment you will use
Pot
Whisk
6
Add about half of the scalded milk to the butter and flour paste, whisking constantly. Once it is fully incorporated, add the thickened milk mixture back into the remainder of the scalding milk, whisking continuously to avoid lumps. Reduce the heat to medium-low and cook until the sauce comes to gentle boil and is fully thickened. Season with the salt and nutmeg, whisk to combine and strain through a fine mesh strainer. Cover the surface of the besciamella with plastic wrap to prevent a skin from forming and allow to cool to room temperature.
Ingredients you will need
Butter
Nutmeg
All Purpose Flour
Sauce
Milk
Salt
Wrap
Equipment you will use
Sieve
Plastic Wrap
Whisk
7
Place the garlic, celery, onions and carrots in a food processor and process until very finely chopped.
Ingredients you will need
Carrot
Celery
Garlic
Onion
Equipment you will use
Food Processor
8
Add the oil and butter to a heavy-bottomed pot over medium heat. When the butter is melted, add the mortadella and pancetta and cook until the fat renders and the meats begin to brown slightly.
Ingredients you will need
Mortadella
Pancetta
Butter
Cooking Oil
Equipment you will use
Pot
9
Add the finely chopped vegetables, sprinkle with half of the salt, pepper and nutmeg and cook until softened and most of the liquid has evaporated.
Ingredients you will need
Vegetable
Nutmeg
Pepper
Salt
10
Add the ground beef and pork, breaking apart as much as possible.
Ingredients you will need
Ground Beef
Pork
11
Sprinkle with the remaining salt, pepper and nutmeg and cook, stirring frequently, until the meat looks fully cooked and begins to brown lightly on the bottom, about 30 minutes. Deglaze with the white wine and allow the liquid to reduce by half.
Ingredients you will need
White Wine
Nutmeg
Pepper
Meat
Salt
12
Add the broth, cream and tomato puree. Bring to a simmer and reduce the heat to maintain a gentle simmer.
Ingredients you will need
Tomato Puree
Broth
Cream
13
Let the ragu cook 3 to 4 hours, stirring occasionally. Taste for seasoning and adjust, if necessary. Allow to cool, ideally overnight, to allow the flavors to develop.