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Thursday, April 9, 2015

Bolognese Lasagna

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1 3/4 cups flour
  • 1 pinch salt
  • 3 eggs
  • 3 tablespoons olive oil
  • 2 onions, finely chopped
  • 1 1/2 lbs lean ground beef
  • 1 small italian spicy sausage, casing removed
  • 2 garlic cloves, chopped
  • 2 small carrots, finely diced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 (28 ounce) can plum tomatoes with juice, chopped
  • coarse salt
  • freshly cracked black pepper
  • 1 bunch fresh basil, washed, stemmed, and chopped
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 tablespoon flour
  • 4 cups milk
  • freshly grated nutmeg
  • coarse salt
  • freshly cracked black pepper
  • 2 tablespoons pecorino romano cheese
  • 2 tablespoons parmesan cheese
  • oil, for baking dish
  • 1/3 cup freshly grated parmesan cheese
  • coarse salt
  • freshly cracked black pepper

Recipe

  • 1 pasta: in a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.
  • 2 with mixer on low speed, add 1 egg at a time until incorporated.
  • 3 continue to mix for 3 to 4 minutes until the dough starts to come together.
  • 4 remove dough from mixer and knead to form a ball.
  • 5 cover and let rest for 1 hour.
  • 6 roll out pasta.
  • 7 cut dough into 12 pieces.
  • 8 roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.
  • 9 cook pasta in boiling salted water for about 4 minutes or until just al dente.
  • 10 transfer to bowl with cold water to prevent sticking.
  • 11 drain on towel.
  • 12 bolognese sauce:in a large skillet, heat the olive oil on medium heat.
  • 13 add the onion and saute 3 to 4 minutes or until soft.
  • 14 add the beef and italian sausage and cook for 5 to 7 minutes or until browned.
  • 15 add the garlic and carrots and saute for 3 minutes just to soften.
  • 16 add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
  • 17 reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking.
  • 18 add the fresh basil and adjust seasoning.
  • 19 bechamel sauce: in a medium saucepan on medium heat, melt butter.
  • 20 add the flour and stir with wooden spoon until a paste forms.
  • 21 remove from heat and add the cold milk a little at a time while stirring well between each addition.
  • 22 return to heat once all the milk is added and mixture is smooth.
  • 23 continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.
  • 24 add a pinch of nutmeg and season with salt and pepper to taste.
  • 25 add the pecorino and parmesan cheese and stir.
  • 26 assembly: preheat oven to 350 degrees f.
  • 27 oil the bottom of a 13- by 9- by 2-inch baking dish.
  • 28 reserve a quarter of the bechamel sauce for the top layer.
  • 29 layer lasagna, starting with pasta and alternating bolognese sauce, grated cheese and bechamel sauce.
  • 30 season well between each layer.
  • 31 finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).
  • 32 bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

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