Lasagne Bolognese

Ingredients

• Hide ingredients for 4 cups Bolognese Sauce 1 4 cups Bolognese Sauce (opens in new tab) 4 cups Bolognese Sauce
  • 3 tablespoons olive oil
  • 1 ounce pancetta or bacon, finely chopped
  • 1 large carrot, minced
  • 2 small celery ribs, minced
  • ½ medium onion, minced
  • 1 ¼ pounds coarsely ground beef chuck, ground pork shoulder, or a combination
  • ¾ cup chicken or beef stock or broth
  • ⅔ cup dry white wine
  • 2 tablespoons tomato paste
  • 1 ½ cups whole milk

  Sub-recipe steps

  1. Heat in a large saucepan over medium-low heat: 3 tablespoons olive oil; 1 ounce pancetta or bacon, finely chopped
  2. Cook, stirring, until the pancetta or bacon releases its fat but is not browned, about 8 minutes. Increase the heat to medium and add: 1 large carrot, minced; 2 small celery ribs, minced; ½ medium onion, minced
  3. Cook, stirring, until the onions are translucent, about 5 minutes. Add and brown: 1 ¼ pounds coarsely ground beef chuck, ground pork shoulder, or a combination
  4. Stir in: ¾ cup chicken or beef stock or broth; ⅔ cup dry white wine; 2 tablespoons tomato paste
  5. Reduce the heat to low and simmer gently, partially covered, skimming off the fat occasionally. From time to time as the sauce simmers, add 2 tablespoons at a time: 1 ½ cups whole milk
  6. Cook until the sauce is the consistency of thick soup, about 2 hours. Remove from the heat and let cool. Cover and refrigerate for up to 24 hours.
  7. Skim the fat off the top before reheating. Serve over wide noodles like tagliatelle, with Tortellini, or in Lasagne Bolognese.
• Hide ingredients for 3 cups White Sauce I 1 3 cups White Sauce I (opens in new tab) 3 cups White Sauce I
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • Salt and black or white pepper
  • Grated or ground nutmeg

  Sub-recipe steps

  1. Melt in a medium saucepan over medium-low heat: 2 tablespoons butter
  2. Whisk in until well blended and smooth, about 1 ½ minutes: 2 tablespoons all-purpose flour
  3. Remove the pan from the heat and slowly whisk in: 1 cup milk
  4. Return the pan to the heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes. If you are using this sauce as is, season to taste with: Salt and black or white pepper; Grated or ground nutmeg
  5. Prepare White Sauce I, using 3 tablespoons butter, 3 tablespoons all-purpose flour, and 1 cup milk.
• 1 cup grated Parmesan, Romano, Asiago, or dry Jack (4 ounces)
• Hide ingredients for 12 ounces dried lasagna noodles or 1 pound Spinach Pasta Dough, rolled and cut into 4 × 12-inch sheets. 1 12 ounces dried lasagna noodles or 1 pound Spinach Pasta Dough, rolled and cut into 4 × 12-inch sheets. (opens in new tab) 12 ounces dried lasagna noodles or 1 pound Spinach Pasta Dough, rolled and cut into 4 × 12-inch sheets.