Lasagna with Sausage Ragù

Name: Lasagna with Sausage Ragù
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 8 servings Freshly ground black pepper; 454 grams bulk sweet Italian sausage (or 1 lb. sausage links removed from their casings); 7 Tbsps About butter; 794 grams can whole tomatoes, including juices, finely chopped or crushed with your hands; 118 milliliters carrots, cut into 1/4-in. dice; 118 milliliters celery, cut into 1/4-in. dice; 118 milliliters dry white wine; 59 milliliters flour; 340 grams lasagna noodles (see Notes); 0 teaspoons freshly grated nutmeg; 118 milliliters onion, cut into 1/4-in. dice; 237 milliliters good-quality grated parmesan; 2 teaspoons About salt; 1 Tbsp vegetable oil; 946 milliliters whole milk

The recipe Lasagna with Sausage Ragù could satisfy your Mediterranean craving in approximately 3 hours. This recipe serves 8. This main course has 625 calories, 25g of protein, and 35g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, wine, butter, and a few other things to make it today.

Instructions

In a large, heavy-bottomed saucepan, melt 2 tbsp. butter in oil over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Sauce Pan

Add onion and cook until golden, about 5 minutes.

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Onion

Add carrots and celery and cook 5 more minutes.

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Carrot

Celery

Add sausage and 1/2 tsp. salt, breaking up meat with a wooden spoon, and cook until meat loses its raw color.

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Sausage

Meat

Salt

Equipment you will use

Wooden Spoon

Add 1 cup milk and cook over medium heat, stirring, until completely absorbed, 10 to 12 minutes. (The milk will appear quite curdled at this point; don't be alarmed.)

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Milk

Add wine and cook until reduced by half, about 3 minutes.

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Wine

Add tomatoes, bring to a boil, lower heat, and gently simmer, uncovered, 2 hours. Season with salt and pepper to taste.

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Salt And Pepper

Tomato

After the rag has cooked for 1 1/2 hours, make the bchamel by melting remaining 5 tbsp. butter in a heavy-bottomed saucepan over medium heat.

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Butter

Equipment you will use

Sauce Pan

Add flour and cook, stirring constantly, until it turns light golden brown, about 5 minutes. Slowly drizzle in remaining 3 cups milk, whisking constantly. Bring to a simmer and continue to cook, whisking, until thickened, about 10 minutes. Season with remaining 1 tsp. salt, nutmeg, and pepper to taste.

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Nutmeg

Pepper

All Purpose Flour

Milk

Salt

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Whisk

Preheat oven to 37

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Oven

Cook lasagna noodles according to package directions, being careful not to overcook.

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Lasagne Noodles

Drain and lay flat on dish towels, making sure the noodles do not overlap. Butter the bottom of a 9- by 13-in. baking dish and coat with about 1/2 cup of rag.

Ingredients you will need

Pasta

Butter

Equipment you will use

Baking Pan

Kitchen Towels

Add a single layer of noodles (for most brands this is 4 sheets per layer).

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Pasta

Spread on 1/3 of the bchamel; top bchamel with 1/4 of the remaining rag, then 1/4 of the parmesan. Repeat layering two more times, covering final layer with remaining rag and parmesan.

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Parmesan

Spread

Cover lasagna with buttered aluminum foil and bake 20 minutes. Uncover and bake an additional 10 minutes, or until the top browns slightly.

Equipment you will use

Aluminum Foil

Oven

Let sit 15 minutes before serving.

Equipment

Ingredients

Servings:

8servings

Freshly ground black pepper 454grams

bulk sweet Italian sausage (or 1 lb. sausage links removed from their casings)7Tbsps

About butter 794grams

can whole tomatoes, including juices, finely chopped or crushed with your hands 118milliliters

carrots, cut into 1/4-in. dice 118milliliters

celery, cut into 1/4-in. dice 118milliliters

dry white wine 59milliliters

flour 340grams

lasagna noodles (see Notes)0teaspoons

freshly grated nutmeg 118milliliters

onion, cut into 1/4-in. dice 237milliliters

good-quality grated parmesan 2teaspoons

About salt 1Tbsp

vegetable oil 946milliliters

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.