Old Post 2: Lasagne alla Bolognese

This is a very authentic Bolognese lasagne, not an Italian-American lasagne swimming in way too much mozzarella and red sauce

Ingredients:
3tbsp olive oil
1 carrot, chopped
1 onion, chopped
2 and 3/4 cups ground meat (we used italian sausage and ground beef, about 50/50)
1/2 cup dry white wine (Ruffino “lumina”pinot grigio 2003)
1 cup strained tomatos (at 1 cup, you’ll barely notice they’re even there.)
2tbsp butter (plus some to grease the pan)
Lasagne noodles, 1 box worth

1 recipe bechamel sauce
1 cup parmesan cheest, grated
Salt/pepper

Cook veggies in olive oil, add meat, brown. Add wine, cook until evaporated. Add tomatoes, season, simmer about 30 minutes. Cook pasta during this time.

Assemble: layer of noodles, layer of meat mixture, layer of bechamel, sprinkle parmesan and dot with butter – repeat until you run out. I think we had something like 4 layers of pasta in ours. Bake 30 minutes at 400.

Bechamel
1/4 cup butter
1/4 cup flour
2 and 1/4 cup milk
pinch nutmeg
salt/pepper
(make roux, add milk, bring to boil, reduce, cover let simmer for 20 minutes (stirring occassionally), season).

For some reason, the bottom layer of noodles ended up rather crispy – I think the butter made its way to the bottom of the dish and fried them. Otherwise, its really quite a good recipe. Don’t prepare it expecting a typical lasagne though.

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