PERFECT LASAGNA BOLOGNESE
Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce. This is the best and only lasagna recipe you will ever want. For better results, always use the highest quality ingredients available, from the salt to the meat and wine.
Provided by gem
Categories World Cuisine Recipes European Italian
Time 6h43m
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
- Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
- Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
- Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
- Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
- Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
- Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
- Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.
Nutrition Facts : Calories 648.1 calories, Carbohydrate 46.1 g, Cholesterol 120.9 mg, Fat 33.8 g, Fiber 2.7 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 689.2 mg, Sugar 8.3 g
LASAGNE BOLOGNESE WITH SPINACH
Provided by Melissa Roberts
Categories Beef Bake Dinner Casserole/Gratin Ricotta Spinach Family Reunion Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make Sauce:
- Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes. Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.
- Make ricotta filling:
- Put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
- Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper. Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside. Whisk spinach into remaining filling with remaining 1/2 cup milk.
- Assemble and bake lasagne:
- Preheat oven to 375°F with rack in middle.
- Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).
- Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat. Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.
- Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes. Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.
PASTICIOTTI
This is an Italian pastry filled with a creamy pudding. I got the recipe from an Italian family I use to work for many years ago. Try different fillings if you desire, chocolate cream or ricotta.
Provided by WestCoastMom
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 20
Number Of Ingredients 15
Steps:
- In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
- Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
- In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
- Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
- Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 42.5 g, Cholesterol 65.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 3.1 g, Sodium 184.8 mg, Sugar 21.1 g
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
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THE BEST LASAGNA BOLOGNESE WITH SPINACH AND BéCHAMEL.
From the2spoons.com
Cuisine ItalianEstimated Reading Time 4 minsCategory Dinner, Lunch, Main Course
- For the Bolognese:" Add the olive oil and butter to a large saucepan. Add the carrots, celery and onions and sauté until the vegetables are tender. Add the ground beef and cook until browned, breaking up the meat. Add the jar of marinara along with salt and pepper to taste along with the red pepper flakes if adding and cook until the sauce has thickened, about 30 minutes. Add the heavy cream.
- For the Béchamel: Melt the butter in a heavy-bottom saucepan over medium low heat. Add the flour, whisking 2 to 3 minutes, not allowing to brown. Whisking constantly, add the milk and continue whisking until a smooth sauce forms. Add a pinch of nutmeg and salt and pepper to taste.
- For the Spinach: Add a little olive oil to the bottom of a skillet. When medium hot add the spinach and toss until the spinach has wilted completely. Season with a little salt and pepper. Drain, pressing down to release as much liquid as possible. You can dry in paper towels or a dish towel too.
- Preheat your oven to 350 degrees. This is a small recipe so I just just used an 8 x8 pan but you double or triple. Add a layer of the prepared marinara to the bottom of the pan. Top with 2 lasagna sheets side by side, then place 2 more going the opposite direction. You could just use 2 sheets, but I like a thicker layer of pasta. Ladle some of the Bolognese over the sheets, dot with some of the mozzarella and some of the spinach. Add some of the béchamel and a sprinkling of grated parmesan cheese. Continue layering, I think I had 3 layers, with the final layer being two sheets of pasta, then the Bolognese, dotted with some remaining mozzarella and parmesan cheese. Cover with foil and bake for 45 minutes, Take the foil off and cook an additional 15 minutes. To serve, I pour a little of the marinara sauce in a bowl, or on a plate, top with a piece of lasagna and have additional marinara for passing. Enjoy.
LASAGNA BOLOGNESE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (600)Estimated Reading Time 7 minsServings 8
- Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.
- Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.
- Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)
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