Pair with Reds
- For the Bolognese sauce:
- 2 Tbsp Olive oil
- ½ cup each; onion celery, carrot
- ½ lb each; ground pork, ground beef or veal
- ⅓ cup milk
- 1 bay leaf
- For the Besciamella:
- 3 cups milk
- 6 Tbsp (3/4 stick) unsalted butter
- 6 Tbsp all-purpose flour
- ½ tsp sea salt
- 18 oz fresh spinach pasta dough or pasta sheets
- 1½ cups grated Parmigiano Reggiano cheese
- Preheat an oven to 375°F.
- In a heavy bottomed pot, lightly cook onion, celery and carrots, season to taste.
- Add the meat and increase the heat, stirring occasionally to break up any lumps until brown, about 15 minutes.
- Add the wine and deglaze the pot, scraping up the browned bits from the pot.
- Reduce heat, add milk and bay leaf, and simmer for 1 an hour pot partially covered.
- To make the besciamella, in a saucepan over medium heat, heat the milk to a simmer and remove from heat.
- In a separate saucepan over medium heat, melt the butter and add the flour stirring constantly until a paste forms and thickens over 5 minutes, be careful not to burn.
- Reduce heat and slowly start incorporating the hot milk in to the flour mixture while whisking constantly to ensure the resulting liquid is thick and not lumpy - ¼ cup at a time.
- Lightly oil a 10-by-13-by-2-inch rimmed baking dish.
- Make the pasta dough according to the recipe, then divide and roll out each sheet 1/8-1/16 thick using a pasta roller, or rolling pin.
- Layer the sections loosely with meat sauce, Béchamel, pasta sheet, until finished.
- The top layer should be meat sauce and cheese.
- Bake the lasagna for 45 minutes, and then check it.
- If the top is browning too quickly, cover the pan loosely with aluminum foil.
- The dish is ready when a knife inserted into the center doesn’t offer any resistance and comes out clean.
- Serves 6-8 generously.
- Cooking time: 45 minutes.
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