Lasagna Bolognese

Instructions

• 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.