LASAGNE BOLOGNESE

LASAGNE BOLOGNESE image

Yield 8 people

Number Of Ingredients 26

Ingredients

Ragu
5 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 carrot, finely chopped
1 medium onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, thinly sliced
1/4 lb sliced pancetta, cut into quarters
1lb. ground veal
1 lb ground pork (not lean)
1/4 cup tomato paste (2 1/2 oz)
1 cup whole milk
1 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
Fresh pasta (very thin)
For Besciamella
5 tablespoons unsalted butter
1/4 cup all purpose flour
3 cups whole milk
1-1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
For assembled lasagne
2 tablespoons salt
2 tablespoons extra-virgin olive oil
9 tablespoons finely grated Parmigiano-Reggiano

Steps:

Ragu: Heat oil and butter over moderate heat, add carrot, onion, celery and garlic stirring until tender, 10-15 minutes. Pulse pancetta in a food processor until finely chopped. Increase heat to high, stir in veal, pork and pancetta. Cook, stirring until meat starts to brown, 10-15 minutes. Add tomato paste, milk wine and gently simmer, uncovered, over low heat, stirring until almost all liquid has evaporated but still moist, 1-1/2 hours. Add salt and pepper and remove from heat. Besciamella: Melt butter over moderate heat. Whisk in flour and cook, whisking frequently, until golden brown, 6 minutes. Heat milk until about to boil. Add milk 1 cup at a time to butter mixture, whisking constantly until very smooth. Bring to a boil, whisking, then cook, 30 seconds. Remove from heat and add salt and nutmeg. Cover with a buttered round of wax paper and cool, stirring occasionally. Preheat oven to 375F. Bring water to boil and add 2 tbsps salt. Have ready bowl of ice and cold water, add oil. Cook 6 pieces of pasta for 1 minute. Transfer with a slotted spoon to ice bath, then pat dry with kitchen towel. Spread 1 cup ragu over bottom of lasagne pan (ragu will barely cover bottom) and sprinkle with 1-1/2 tablespoons Parmigiano, cover with cooked pasta (pieces can overlap slightly). Spread 1/2 cup besciamella over pasta (layer will be thin). Cook pasta 6 pieces at a time and layer 4 more times (ragu, cheese, pasta and besciamella; final layer of besciamella will be 1 cup). Sprinkle top with cheese. Bake, uncovered until top is golden and sauces are bubling about 45 minutes. Let stand 10 minutes before serving.