Lasagne Alla Bolognese Saporite Recipes

LASAGNE ALLA BOLOGNESE SAPORITE

Steps:

• Heat olive oil in a saucepan over medium heat; cook and stir onion, carrot, shallot, and prosciutto until onion is translucent and prosciutto releases some fat, about 10 minutes. Add pork and beef; season with 1 teaspoon nutmeg, cinnamon, and salt to taste. Cook and stir over medium-high heat until browned and crumbly, about 10 minutes.
• Pour red wine over meat mixture; increase heat and cook until wine evaporates, about 3 minutes. Add tomatoes and mix well; bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until tomatoes break down and flavors of Bolognese sauce have combined, 1 1/2 to 2 hours.
• Melt butter in a saucepan over medium-low heat; add flour. Whisk vigorously until mixture is smooth. Pour in milk and cook, stirring occasionally, over medium heat until white sauce thickens enough to cover the back of a spoon, about 10 minutes; season with 1/2 teaspoon nutmeg, salt, and pepper.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and run under cold water to stop the cooking process. Lay noodles on a clean towel and pat dry.
• Preheat oven to 350 degrees F (175 degrees C).
• Pour a ladleful of Bolognese sauce and a ladleful of white sauce over the bottom of a 9x13-inch baking dish; top with 3 or 4 lasagna noodles. Cover noodles with 1/3 of the white sauce and 1/3 of the Bolognese sauce. Sprinkle some of the Parmesan cheese on top; cover with lasagna noodles. Repeat layers, ending with white sauce and Parmesan cheese.
• Bake in the preheated oven until bubbling and top is golden brown, 30 to 40 minutes. Let stand 3 to 4 minutes before slicing.

LASAGNE ALLA BOLOGNESE

Steps:

• Preheat the oven to 375 degrees F.
• Butter the lasagne pan well and add a very thin layer of meat sauce.
• Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
• When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
• Bake for about 30 minutes.
• Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
• Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
• Bolognese Sauce: Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
• Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
• Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
• Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.