Lasagne Verdi Alla Bolognese Recipes

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LASAGNE VERDI ALLA BOLOGNESE



Lasagne Verdi alla Bolognese image

This is an adaptation of the official lasagne from the Bolognese Chamber of Commerce. I've made a couple of changes suggested to me by people from the area, such as which meat and wine to use or if there should be milk added or not. One thing never in question, though, is the green lasagne sheets. These are a must. The ragu is an authentic sauce, simple without garlic or herbs and spices. Using fresh pasta keeps you from having to pre-boil it.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 4h

Yield 10

Number Of Ingredients 23

1 (3 ounce) package pancetta, minced
½ cup diced carrot
½ cup diced celery
½ cup diced yellow onion
1 tablespoon olive oil
7 ounces ground beef
6 ounces ground pork
½ cup dry red wine
1 ½ cups plain tomato sauce
2 cups vegetable broth, or more as needed
¼ cup water
1 pinch salt
½ (8 ounce) package frozen spinach
½ (16 ounce) package gluten-free all-purpose baking flour
2 medium eggs, at room temperature
salt to taste
½ cup whole milk
⅓ cup unsalted butter
⅓ cup gluten-free all-purpose baking flour
2 cups whole milk
¼ teaspoon ground nutmeg
⅛ teaspoon salt
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • Saute pancetta in a large stockpot over medium-high heat until fat has rendered, 1 to 2 minutes. Add carrot, celery, onion, and oil. Cook and stir until vegetables have softened and onion is translucent, about 5 minutes. Add beef and pork. Cook, stirring and mashing meat into small crumbles, until browned, 5 to 7 minutes more.
  • Stir wine into the stockpot and bring to a boil. Add tomato sauce and stir; pour in 1 cup broth. Reduce heat to low and partially cover the pot to allow steam to escape. Simmer sauce for 1 hour, stirring occasionally.
  • Pour 1 more cup of broth into the sauce. Continue simmering until thick, 1 to 1 1/2 hours. Add more broth only if absolutely necessary; ragu should drop, not run, off a spoon.
  • Start preparing pasta after sauce has been cooking for 1 1/2 hours. Bring water and salt to a boil in a small saucepan. Add spinach and cover until it returns to a boil. Stir gently and cook until spinach is heated through. Remove from heat, leave covered, and let cool.
  • Drain spinach in a mesh strainer set over a bowl, pressing it down with a fork to squeeze out as much water and possible; reserve the liquid. Puree spinach in a blender until smooth.
  • Sift flour into a bowl. Make a well in the center; add eggs, spinach, and about 1 tablespoon of the reserved liquid. Mix together by hand or using the dough hook of a stand mixer, adding more liquid if needed. Knead until dough becomes a smooth ball. Cover with plastic wrap and let sit at room temperature for 30 minutes.
  • Taste the ragu and adjust salt. Remove from heat and add milk; stir well and set aside to cool.
  • Divide pasta dough into 4 equal sections. Use a pasta machine, or rolling pin, dusted with flour, to roll pasta into 1/16-inch thick sheets. Lay sheets on clean dish towels to help them dry. Let rest for 20 minutes.
  • Meanwhile, melt butter in a saucepan over medium heat. Do not allow it to brown or burn. Add flour and whisk constantly until golden. Add 1/2 cup milk, whisking constantly. Repeat with remaining milk. Simmer until bechamel is thickened, about 10 minutes. Season with nutmeg and salt.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread a bit of the ragu sauce over the base of a 9x13-inch baking dish. Add a layer of pasta. Top with a spoonful of sauce and bechamel. Add a spoonful of grated Parmigiano-Reggiano. Top with another layer of pasta. Add more sauce, bechamel, and cheese. Repeat layers until you reach the top; finish with a layer of pasta, bechamel, and cheese.
  • Bake in the preheated oven until the sauce is bubbling and the cheese on top has browned, 25 to 30 minutes. Let lasagne rest for 10 or 15 minutes at room temperature before slicing.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 28.3 g, Cholesterol 95.2 mg, Fat 23.1 g, Fiber 4.1 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 612.4 mg, Sugar 6.8 g

LASAGNE ALLA BOLOGNESE



Lasagne Alla Bolognese image

Provided by Food Network

Time 3h45m

Yield 8 servings

Number Of Ingredients 25

Butter, for the pan
1/2 batch Bolognese Sauce, recipe follows
1 1/2 (9-ounce) boxes no-boil lasagne noodles
Besciamella, recipe follows
3/4 cup grated Parmesan, plus more for serving
Extra-virgin olive oil, for serving
1 pound ground pork
1 pound ground veal
5 tablespoons olive oil
1 cup red wine
1 red onion, medium chop
3 (28-ounce) cans pelati tomatoes* (See Cook's Notes)
3 carrots, medium chop
3 celery stalks, medium chop
5 ounces pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef
Kosher salt and freshly ground black pepper
1 cup whole milk
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

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.

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