INGREDIENTS
Bolognese Sauce:
● 56,7 gr Diced pancetta,
finely chopped
● 1 Medium Spanish onion or
yellow onion, finely chopped
● 1 Stalk celery, finely
chopped
● 1 Carrot, finely chopped
● 4 Tbsp unsalted butter
● 311.8 gr Ground beef
● 113.4 gr Ground pork
● 113.4 grGround Italian
sausage
● 1 freshly ground clove
● Dash of freshly ground
cinnamon
● 1 tsp freshly ground black
pepper
● 1 kg peeled and chopped
tomatoes
● 1 cup whole milk
● 1/2 teaspoon sea salt
Béchamel Sauce:
● 2 cups whole milk
● 1/4 cup unsalted butter
● 1/4 cup flour
Lasagna:
● 1 cup freshly grated
Parmesan cheese
METHOD
Prepare the Bolognese Meat Sauce
1 Make the soffritto. Combine
pancetta, onion, celery, and carrot in saute pan with butter and cook over
medium heat until onion turns pale gold.
2 Add the beef, pork, sausage to
the soffritto, and increase the heat to high; cook until browned. Sprinkle with
the clove, cinnamon, and pepper.
3 Stir in tomatoes, bring to a
simmer and reduce the heat to medium. Cook over medium heat for 15 minutes. If
you are using whole canned tomatoes, break them up as you add them to the
sauce.
4 Add milk and season with sea
salt. Then turn down the heat and let simmer for 2 and 1/2 hours. Stir at least
every 20 minutes. Whenever the sauce simmers down to the point that it is
sticking to the bottom of the pan, just add 1/4 cup of water and scrape up the
browned bits from the bottom and continue to cook.
Make the Béchamel sauce.
5 Heat the milk until almost
boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted
butter with the flour over low heat. Stir rapidly with a spoon. Cook this for 1
minute and then remove from the heat.
6 Slowly add half the hot milk to
your butter and flour mixture. During this process stir constantly.
7 Return the milk, butter, flour
mixture to low heat until the sauce begins to thicken. Add the remaining milk
slowly while stirring working it into the thickened sauce. Continue to stir
until it comes to a boil.
8 Season with some sea salt, and
continue stirring until the right consistency has developed. If any lumps form,
beat them out rapidly with a whisk until they dissolve. Remove from heat.
Prepare the Lasagna
9 Preheat oven
to 200°C. Cook the lasagna according to instructions. About 8 minutes in 6
quarts of boiling salted water. Drain, rinse with cold water. Lay the
individual lasagna noodles out on kitchen towels, not touching, so they do not
stick together while you layer the casserole.
10 Spread a little olive oil
around the inside of a 13x9 baking pan.Put a layer of lasagna noodles down
first. Layer on a third of the bolognese sauce, then a third of the bechamel
sauce. Sprinkle with grated Parmesan. Repeat two more times. Top with a final
layer of noodles and sprinkle with grated Parmesan.
11 Tent the casserole with
aluminum foil. Put lasagna into the middle rack of a pre-heated 200ºC oven.
Bake for 20-30 minutes, until the top begins to get lightly browned. Remove
from oven and let cool 5-10 minutes before serving.
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