Bolognese Lasagne
This is a more intricate recipe to make, only because there are a few more steps, than our normal recipes. This comes from the cook Gesine Bullock-Prado (yes Sandra Bullocks sister). She is an incredible chef and this recipe is out of this world. Very rich and tender all at the same time. Worth the steps and time to make it.
Ingredients
Bolognese Ragu
- 2 tbsp unslated butter
- 8 ounces thick-cut bacon, cut into small pieces
- 5 cloves garlic, minced
- 2 ribs celery, finely chopped
- 2 large carrots, finely chopped
- 1 medium sweet onion, finely chopped
- 1 tbsp olive oil
- 3 lbs ground beef (80/20)
- 4 cups chicken stock
- 2 cups dry white wine
- 1 can 28 oz Pureed tomatoes
- 1 cup heavy cream
- 1/2 cup grated parmigiano-reggiano cheese
- salt
- pepper
Cheese Sauce
- 5 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, heated
- 2 cup heavy cream, heated
- salt
- pepper
- 1/2 cup grated fontina cheese
- pinch of nutmeg
Lasagne
- 1 tbsp butter, for the baking dish
- 2 1lb boxes of lasagne noodles, uncooked
- 1/2 cup parmigiano-reggiano cheese
Instructions
For the Bolognese Ragu
- Pre heat the oven to 300°. Smear 1 tbsp of softened butter in an even layer in dutch oven and set aside.
- In a large skillet over medium heat, render the bacon until cooked through but not crisp, 5-7 minutes. Transfer the bacon to a paper towel and pour off all but 1 tbsp of the bacon fat from the skillet.Add the remaining 1 tbsp butter and melt over medium heat. Add the garlic, celery, carrots and onion and saute until the onion is translucent and the vegetables are softened, about 8 minutes. Transfer the vegetables to the dutch oven.
- Add the oil to the skillet and add the beef. Cook the meat, breaking it apart with a spoon, until uniformly brown, about 15 minutes. Transfer the beef and bacon to the dutch oven and pour in the chicken stock, wine and tomato puree. Transfer to the oven and cook, stirring occasionally, for 3-4 hours.
- If there is a large amount of fat on top of the sauce, skim it off with. alrge spoon. Stir in the cream and parmigiano-reggiano. Taste for seasonings, adding salt and pepper if needed.
Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Add the flour, whisking for a minute. Add the milk and cream and cook, whisking until the mixture thickens, 5-10 minutes. (The process goes more quickly if you warm the milk and cream beforehand.) Add salt and pepper to taste.Remove from the heat, add the fontina and nutmeg and whisk to combine.
Lasagne
- Preheat oven to 375°. Butter a 9×13 inch baking dish along the bottom and sides.
- Spread a thin layer of the ragu sauce on the bottom of the baking dish and top with a single layer of the UNCOOKED lasagne noodles. Top with another layer of ragu sauce. Spoon a thin layer of the cheese sauce over the ragu in the baking dish. Kepp layering in this order until you have filled the baking dish. On top of the last layer sprinkle with parmigiano-reggiano. Bake until bubbling 30-35 minutes.
- This is a slow cook ragu. You can make it in slow cooker, though I prefer to do it in dutch oven in a 300° oven. You can make it a few days ahead of time and keep in it in the refrigerator. The cheese sauce can be made ahead of time too.HAPPY EATING!!
