MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lasagna Alla Bolognese
Categories: Beef, Italian, Pasta, Pork
Yield: 1 Lasagna

125 g Dry lasagna noodles;
- up to 150 g -OR-

MMMMM--------------------------NOODLES-------------------------------
400 g All-purpose flour
2 Eggs
1 bn Spinach; boiled, minced

MMMMM----------------------------RAGU---------------------------------
1 Celery rib
1 md White onion
1 sm Carrot
2 tb Extra-virgin olive oil;
- up to 3 tb
400 g Lean beef
400 g Sausage (pork, pork fat,
- salt, and black or white
- pepper)
200 ml Milk; up to 400 ml,
- as needed
Salt
Freshly ground black or
- white pepper

MMMMM--------------------------BECHAMEL-------------------------------
75 g Butter
75 g All-purpose flour
500 ml Milk

MMMMM-----------------------FOR ASSEMBLING----------------------------
1 c Parmigiano reggiano;
- up to 2 c, grated

I have found that making your own lasagne isn't that expensive, maybe
the opposite. When I'm feel in the mood to knead I make my own
lasagne noodles with 2 eggs, 400 g flour, and a fistful of pressed
cooked spinach, and some water if necessary to knead it well. And a
pinch of salt, obviously. If I'm not in the mood to knead I go to the
"pasta fresca" shop and buy uncooked green lasagne, fresh ones, again
about 400 g. If I'm not in the mood to knead nor to go to the pasta
fresca shop, I go to the bearby stupidmarket and buy dry lasagne
sheets. Since these are dry, I'll be using just half of a 250 g
package instead of 400 g.

Ragu:

Finely mince a stalk of celery, a medium sized white onion, and a
carrot; saute' them in extra-virgin olive oil over low fire for at
least 10 minutes, then add 400 g of ground lean beef and 400 g of
shredded sausage (just pork salt and black/white pepper). Stir over
low fire until the meat gets browned, then add 250 g of tomato sauce
and a glass of white dry wine.

One could add the wine before the tomato and let is smoke away. Bring
to a slow boil and let uncovered for about 2 hours and covered for
another hour. Since it will soon dry-up, you'll need to keep up the
moisture: do this by adding milk. I used both whole and partly
defatted milk and I didn't feel much difference. So, the ragu must be
prepared in time to be ready for the assembly of the lasagne dish.
Check for the saltyness and add salti f necessari, it depends most on
the kind of sausage you have used. Add some freshly round white or
black pepper just a minute bifore removing the ragu from the fire. In
a true bolognese style ragu there would be some prosciutto, too. I do
sometimes use it, other times use mortadella, always varying
proportions of other ingredients accordingly.

Bechamel:

melt 75 g of butter and add 75 g of all purpose flour and mix them
well over medium-low fire for at least a couple of minutes, then
slowly add about 500 ml cold milk and mix slowly and mix it in well,
stir continuously for about 5 minutes always over medium-low fire. By
then, the mix should start to thicken and look silky, velutee: when
this starts to happen just remove from fire, making sure the
butter-flour mix has cooked for at least 7 minutes (2 without milk
and 5 with milk).

Meanwhile you should have readied a pot of boiling salted water: toss
the lasagne in and let them cook for 2 to 3 minutes if fresh or 6 to
10 minutes if dry. Line a oven dish with some bechamel.

Remove the lasagne from the boiling water and lay them over a dry
canvas to drain them well, then put a first layer of lasagne on the
oven sheet and thinly cover it with bechamel and garnish it with
ragu. Add some grated cheese and proceed with the next layer:
lasagne, bechamel, ragu, and grated cheese. Repeat until you run out
of ingredients.

Bake in a 375°F oven for about 25 minutes, and use the oven broiler
for some more minutes to get a crusty top. If you readied many layers
(circa: more than 2" thick), allow to cook for 30 to 35 minutes
before broiling the top.

Recipe FROM: <https://web.archive.org/web/20211017162848/
http://recfoodcooking.org/sigs/ViLco/
ViLco's Lasagne Alla Bolognese.html>

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