Best Traditional Lasagna Bolognese Recipes

Traditional Lasagna Bolognese image

Provided by Martha Stewart

Number Of Ingredients 11

Bolognese Sauce for Traditional Lasagna Bolognese
3 pounds fresh ricotta cheese
3 large egg yolks
1 cup grated Parmesan cheese
1 tablespoon plus 1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Pinch of ground cayenne pepper
2 tablespoons extra-virgin olive oil
1 pound uncooked lasagna noodles
1 pound fresh mozzarella cheese, sliced into 1/4-inch rounds

Steps:

Bring sauce to room temperature. In a large bowl, whisk together ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper. Chill filling until ready to assemble lasagna.
Preheat oven to 400 degrees. Butter an 11-by-14-by-3-inch lasagna baking pan. Bring a large pot of water to a boil. Add olive oil and remaining tablespoon of salt. One at a time, add lasagna noodles; cook until very al dente, 2 to 3 minutes less than the manufacturer's instructions. Remove noodles with tongs; drain in a colander.
Spread about 3 cups of sauce on the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the sauce, overlapping them slightly. Spread about 2 cups sauce over the noodles and about half the ricotta filling mixture over the sauce.
Top with a layer of lasagna noodles, again slightly overlapping them. Repeat with more sauce and remaining ricotta filling mixture. Top with a final layer of lasagna noodles. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
Bake until the sauce is bubbling and the cheese is melted, at least 1 hour. Cover with aluminum foil if the cheese starts to brown too early. Let the lasagna stand 10 to 15 minutes before serving.

Bolognese Sauce for Traditional Lasagna Bolognese image

Provided by Martha Stewart

Yield Makes about 3 quarts

Number Of Ingredients 13

3 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 onions, cut into 1/4-inch dice
3 stalks celery, cut into 1/4-inch dice
3 carrots, cut into 1/4-inch dice
2 pounds ground sirloin
2 pounds ground veal
1 quart whole milk
2 cups dry red wine
1 quart Homemade Beef Stock, or two 14 1/2-ounce cans
1 cup tomato paste
1 1/2 teaspoons coarse salt
3/4 teaspoon freshly ground pepper

Steps:

In a large cast-iron or enamel pot, heat butter and olive oil over medium heat.
Add onions, and cook until they begin to soften, about 5 minutes. Add celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes. Add ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink. Add milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
Add wine, and simmer until liquid is reduced by half again, about 40 minutes.
Add beef stock, tomato paste, salt, and pepper; simmer gently until sauce thickens, 40 to 45 minutes. If using for lasagna, set aside to cool slightly before assembling. The sauce can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for 2 months.