Lasagna Bolognese
italianchef has cooked this
"Lasagna Bolognese should be made using an authentic slow cooked Ragu alla Bolognese (Bolognese Sauce). Marinara sauce mixed with browned ground beef just won't do here." - italianchef
8
Italian
Main course
- For the Bolognese Sauce:
- 1/4 cup olive oil
- 1 small onion, chopped fine
- 1 carrot, chopped fine
- 1 celery stalk, chopped fine
- 1/4 pound pancetta, chopped coarsely
- 3 pounds ground beef, preferably chuck
- 1 35 ounce can imported Italian plum tomatoes
- 2 tablespoons tomato paste
- 1 cup meat broth, hot
- salt and pepper to taste
- For the Béchamel Sauce:
- 6 tablespoons butter
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- To assemble the lasagna:
- 1-1/2 pounds fresh green lasagna noodles
- 2/3 cup freshly grated Parmagiano-Reggiano cheese
beef
Attachments
- coupon
Ended Sun, Oct 31 2010 - couponOops! We accidentally sent you this alert... Sorry about that!Ended Sun, Aug 15 2010
