Lasagna with Traditional Ragù alla Bolognese
This lasagna is a spinoff of the classic Italian Lasagna Bolognese. In the original recipe for lasagna alla Bolognese the pasta sheets are made with spinach and it's traditionally served in terracotta dishes
Ingredients
- 4-5 Pasta sheets with cheese
- 1 lb beef meat (hand cut, finely)
- 1 lb lean pork meat (hand cut, finely)
- ½ lb veal (hand cut, finely)
- ½ lb pancetta (hand cut, finely)
- 4 cups mirepoix (fine diced)
- 6 ea garlic cloves (whole)
- 18 oz dbl concentrate tomato paste
- 2 qt of beef stock
- 2 quart béchamel sauce
- TT olive oil
- 4 cups Parmigiano Reggiano
- 4 lbs Mozzarella Cheese
- 1 cup Chianti wine
- TT fresh thyme leaves
- TT salt and pepper
Directions
In a heavy bottom pan, prepare ragù by browning the meats with garlic and olive oil. Deglaze with red wine then add tomato paste and cook on low for 5- 10 minutes. Combine sauté mirepoix, bay leaf, fresh thyme and beef stock (enough to create a dense sauce around meats). Simmer for a 3-4 hours replenishing with beef stock as needed then season. Meanwhile prepare béchamel recipe. Allow the sauces to cool slightly then layer them in a baking dish between thawed pasta sheets with Parmigiano and Mozzarella Cheeses. Top with more béchamel and bake covered at 400°F for 30 minutes then remove cover top with more cheese and bake until cheese has browned. Remove from oven and let rest a few minutes before slicing and serving.
