Lasagne Bolognese al Forno

Name: Lasagne Bolognese al Forno
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps butter; 5 Tbsps butter; 1 carrot, finely, diced; 1 rib celery, finely diced; 237 milliliters dry white wine; 4 extra larges eggs; 4 Tbsps flour; 1 clove garlic, sliced; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters milk; 710 milliliters milk; 1 teaspoons freshly grated nutmeg; 1 teaspoons extra-virgin olive oil; 5 Tbsps extra-virgin olive oil; 1 medium onion, diced; 6 servings Parmigiano-Reggiano, for grating; 227 grams Parmigiano-Reggiano, for grating; 454 grams pork, ground; 2 teaspoons salt; 113 grams pancetta or slab bacon, ground; 170 grams frozen chopped spinach, defrosted and squeezed very dry and chopped very fine; 1 tubes tomato paste; 828 milliliters unbleached all-purpose flour, plus 1/2 cup for dusting the work surface; 454 grams veal, ground

Lasagne Bolognese al Forno might be a good recipe to expand your sauce recipe box. This recipe serves 6. One portion of this dish contains roughly 73g of protein, 83g of fat, and a total of 1368 calories. This recipe covers 50% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. It is a pretty expensive recipe for fans of Mediterranean food. If you have butter, parmigiano-reggiano, kosher salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

For the ragu bolognese: In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.

Ingredients you will need

Bolognese

Olive Oil

Butter

Equipment you will use

Sauce Pan

Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

Ingredients you will need

Vegetable

Celery

Garlic

Onion

Add the veal, pork, and pancetta and stir into the vegetables.

Ingredients you will need

Vegetable

Pancetta

Pork

Veal

Add the meat over high heat, stirring to keep the meat from sticking together until browned.

Ingredients you will need

Meat

Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Ingredients you will need

Salt And Pepper

Tomato Paste

Milk

Wine

Combine eggs and spinach. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the egg and spinach mixture and the olive oil. Using a fork, beat together the spinach, eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

Spinach

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.

Ingredients you will need

Dough

Pasta

Roll

Wrap

Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top.

Ingredients you will need

Water

Salt

Ice

Equipment you will use

Stove

Cut the pasta into 20 (5-inch) squares and drop into the boiling water. Cook 1 minute, until tender.

Ingredients you will need

Pasta

Water

Drain well and refresh in the ice bath.

Ingredients you will need

Ice

Drain on towels and set aside.

For the besciamella: In a medium saucepan, heat butter until melted.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Ingredients you will need

All Purpose Flour

Meanwhile, heat milk in separate pan until just about to boil.

Ingredients you will need

Milk

Equipment you will use

Frying Pan

Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.

Ingredients you will need

Butter

Nutmeg

Milk

Salt

Equipment you will use

Whisk

For assembly: Preheat the oven to 375 degrees F. In a brownie pan, assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, a layer of ragu, a sprinkling of grated Parmigiano etc. until all sauce and pasta are used up. The top layer should be pasta with bechamel over it. Top the lasagne with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling.

Ingredients you will need

Parmigiano Reggiano