- 2 tablespoons Butter
- 2 tablespoons Olive Oil
- 4 oz PancettaCan be substituted with Prosciutto or Bacon
- 1 pound Ground Beef
- 1 pound Sweet Italian Sausage
- 30 ounces Fire Roasted Diced Tomatos
- 2 medium - chopped Onion
- 2 large - finely diced Carrots
- 2 large - finely diced Celery
- 2 teaspoons - minced Garlic
- 1/2 cup Red Wine
- 1/2 cup Whole Milk
- 1/2 cup Heavy Whipping Cream
- 1 can Beef Stock
- to taste Salt and Pepper
- 1/2 cup Butter
- 1/2 cup Flour
- 4 cups Whole Milk
- to taste Salt
- to taste Fresh Ground Pepper
- to taste Fresh Nutmeg
Barilla Oven Ready Lasagne Noodles
Heat oil and butter up in a large sauce pan. Add chopped onion and diced carrots and celery. Cook over a medium heat until the onions are translucent. Add pancetta and let it all cook down until the fat has been rendered out, then add garlic and cook for another minute or so. Be sure that you stir constantly so that the garlic doesn't burn.
It's Wine Time!
Turn the heat up high, open up that bottle of red vino, pour some into a glass for you, but pour a half a cup into the pan. Stir it into the meat and vegetable mixture, being sure to deglaze (scrape the tasty bits from the bottom) the pan. Cook until the wine reduces in half.
** Don't worry, you're getting to a place where you can enjoy the wine and forget about the bolognese for awhile.
Just one more thing to do, then you can relax for a few hours!
1 hour or less
It's time to wrap up the Bolognese
When all the tastes have married and you're happy with how the bolognese tastes, remove it from the heat so it can cool down a bit. You want to cool it down because this next step can be hazardous to your health if you don't (spoken from experience). If you want a richer flavor, try adding 2-4 tablespoons of butter to the sauce now.
Add about a quarter to half of the bolognese into your immersion blender or food processor to break it down a bit, then add that back into the bolognese. I wrap a hand towel around the seam of the blender to limit the amount of spatter that escapes when I turn the contraption on. By doing this step with the immersion blender the sauce saucier (is that a word?)
Set everything to the side.
We're going to need a heavy bottomed sauce pan and a large, heavy bottomed skillet.
Add the milk into the sauce pan and heat until just short of boiling. Make sure you're paying attention because the milk can burn on the bottom of the pan. If this happens you'll want to start over because the bechamel will have a burnt flavor. When the milk is hot remove from the heat.
Melt the butter in the large skillet then add the flour all at once whisking constantly. Cook until you have a uniform blond roux. Do not let it brown!
Using a ladle slowly add the hot milk to the roux (one or two scoops at a time) stirring constantly. The roux will rapidly absorb the milk and will appear doughy at first, but as you add more milk it will eventually turn into a gorgeous, thick cream. If you've been stirring or whisking throughout this process there shouldn't be any lumps.
Season with salt, pepper and some freshly grated nutmeg.
From the double B's (Bolognese & Bechamel) to Lasagna
Add a ladle or two of the bolognese into the baking dish, then cover the with lasagna noodles.
Cook at 350F for 45-60 minutes.
*** Let stand for 30 or more minutes before serving the lasagna. This will allow for the lasagna to cool down, it will also cut easier and come out of the dish in cleaner slices.
You can make the lasagna a day or two ahead of time then just pull it out and pop it in the oven on 'D' day.
The bolognese can be frozen for up to 3 months.