Lasagne all Bolognese
Ingredients:
1 package of Rossi Pasta Roasted Red Bell Pepper Lasagna
2 cups parmesan cheese
1 carrot
1 onion
1 celery stalk
4 oz pancetta
12 oz ground beef
12 oz ground pork
4 oz prosciutto
12 oz beef stock
6 oz red wine
salt and pepper
nutmeg
1 cup flour
5 cups milk
3/4 cup water
RAGU DIRECTIONS:
Melt 5 Tbsp unsalted butter in a large saucepan over medium heat.
Add 1 each: minced carrot, onion, celery stalk and 4 oz pancetta. Sauté 10-12 min.
Add 12 oz each ground beef, ground pork, and 4 oz chopped prosciutto. Cook 10 min.
Stir in 2 Tbsp tomato paste and mix well.
Add 12 oz beef stock, 6 oz red wine, bring to simmer.
Partially cover and cook, stirring occasionally for 1 hour.
Season to taste with salt, pepper and nutmeg.
BECHAMEL DIRECTIONS:
In a medium saucepan, melt ½ cup butter. When bubbling, sprinkle in 1 cup flour .
Turn to low, stir until thick, bubbling, and slightly golden.
Slowly add 5 cups of milk, whisking continually until smooth and thickened.
Season to taste with salt, pepper and nutmeg.
DIRECTIONS:
1. Preheat oven to 375°.
2. Cover a 9 x 13 x 2 pan with a thin layer of ragu. Add 3 noodles. Add another layer of ragu, béchamel and a handful of parmesan.
3. Continue until you have 3 layers.
4. Sprinkle remaining parmesan.
5. Pour ¾ cup water into one corner and tightly seal with foil.
6. Bake 45 minutes.
7. Uncover and bake 10-15 minutes longer.
Let rest 10 minutes before serving.
Serves 4
|