Lasagna With Bolognese Meat Sauce

Recipe By: Michael Lomonaco
Serving Size: 10
Categories: Pasta, Main Dish


Bechamel Sauce
3 cups Hot milk
6 tablespoon Butter
6 tablespoon Flour
1/2 teaspoon Salt
1/2 teaspoon Freshly-ground white pepper

Bolognese Sauce
2 tablespoon Olive oil
2 tablespoon Butter
1 small Onion; chopped
1/2 cup Chopped celery
1/2 cup Finely-chopped carrot
1 pound Ground beef
Salt; to taste
Freshly-ground black pepper; to taste
1/2 cup Dry white wine
2 cups Canned plum tomatoes; seeds removed and roughly chopped
1 cup Water

Pasta
2 pounds Fresh pasta sheets; cut 4" by 17" strips
12 quarts Water; in a large pot
2 tablespoon Salt
Water with ice cubes; to cool the pasta
1 cup Grated Parmigiano-Reggiano cheese; plus additional grated cheese

Gently heat the milk over a low flame but do not boil. While the
milk is heating put the butter into a sauce pot and slowly melt over
low heat. When the butter is melted whisk in the flour gradually to
avoid lumps and gently cook this roux. Using a wire whisk, very
slowly begin to pour the hot milk into the roux, a little at a time.
Avoid lumps by going very slowly. When all the milk has been added,
add the seasoning, turn the heat very low and cook for 20 minutes.
When finished allow to cool somewhat before using in the lasagna
recipe. For the Bolognese sauce: Heat the oil and butter together,
over low heat, in a heavy-bottomed pot. Add the onion, celery and
carrot and cook until wilted. Add the meat and, breaking up the meat
with a fork or spoon, cook gently and stirring frequently. Season the
meat with salt and pepper, add the wine and allow the wine to cook
completely down to almost dry before adding the tomatoes and water.
Adjust the heat to a slow simmer and, being careful not to cook too
rapidly, cook the meat and tomato sauce for between 3 to 4 hours.
Stir frequently to avoid scorching the bottom of the pot and keep an
eye on this simmering pot. When the sauce has cooked for several
hours and the excess water has cooked off, remove from the heat and
allow to cool before assembling the lasagna. For the pasta: Bring
the 12 quarts water to the boil. Before cooking the pasta have all
the equipment and ice water ready for the cooking and chilling
process. Add the salt to the pasta pot, re-boil and begin to blanch
or par-cook the pasta in batches. Cook each batch for 2 to 3 minutes
in rapidly boiling water before using a large wire strainer to scoop
out the cooked pasta, submerge in the ice water and then resume
cooking another batch of pasta using the same method. Small bathes
ensure uniform cooking and cooling. When the pasta sheets have cooled
in 1 or 2 minutes, remove them from the water and place them on paper
towels to dry. When all the pasta has been cooked in this manner the
lasagna may be assembled. Preheat the oven to 375 degrees. To
assemble and bake the lasagna: Spread some bechamel on the bottom of
the baking pan. Top with a layer of pasta sheets. Spread a thin
layer of meat sauce on top of the pasta, top with a layer of bechamel,
evenly sprinkle on some grated Parmigiano cheese and top with another
single layer of pasta. Do this layering process until all of the
ingredients have been used and making sure that the final and top
layer is bechamel sauce with Parmigiano sprinkled on. When the baking
dish is completely filled the lasagna is ready to be baked. Place
into the oven and bake for 45 minutes until the top has browned and
the edges are crispy. This recipe yields 10 to 12 servings using a
10- by 17-inch lasagna pan or baking dish

Recipe Source:MICHAEL'S PLACE with Michael LomonacoFrom the TV
FOOD NETWORK - - http://www.foodtv.com





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