Lasagna Bolognese

Fresh Pasta

300 g all purpose flour
3 eggs
drops of water if needed

Using food processor cut egg and flour together until tiny balls are formed. Gather dough and place on floured surface for kneading. work dough until smooth and not tacky. Form into a smooth ball. Add drops of water if the ball is dry.

Allow to rest for 30 minutes before shaping or refrigerate and chill until ready to use.

Roll pasta out until very thin and cut into large lasagne pieces. Store sheets on damp paper towels while working the dough.

Bring a large pot of water to a boil and add salt. Drop in pasta sheets and cook until they float, about 10 seconds. Put pasta in ice bath and then drain on paper towels.

Bolognese Sauce (ragu)

3-4 tbl olive oil
1 Onion, chopped
5 cloves garlic, chopped
1 carrot, peeled and diced
1 rib celery, diced
1 pound Tink’s grassfed ground beef
3 tsp italian seasoning
2 dash onion powder
2 dash garlic powder
½ cup red wine
1 28oz can San Marzano Tomatoes
½ cup Mountain Fresh whole milk
1 tsp fresh thyme leaves
salt and pepper

Heat olive oil in saucepan. add onion, garlic, carrot, and celery and saute until translucent but not browned. Turn heat to high and add beef and cook to brown meat. Add a little salt along with the dry seasonings and stir, sauteing for another couple of minutes until fragrant. Add the wine, tomatoes, milk, and thyme. Bring sauce to boil then reduce to simmer for at least 2 hours until the sauce is well reduced. Adjust seasonings. Set aside to cool slightly.

Bechamel Sauce

4 tbl butter

3 tbl flour

2 cups milk

pinch of nutmeg

salt and white pepper

Heat butter over medium heat and then whisk in flour, stirring constantly until the roux is light golden brown. Meanwhile, in a separate pan heat milk to just under a boil. Add milk to roux, stirring vigorously until thickened and smooth. Season with nutmeg, salt and white pepper. set aside to cool

To assemble

Preheat oven to 375 degrees. Place a layer of ragu on the bottom of the pan. Sprinkle with parmesan add a layer of pasta. Spoon over a layer of ragu then sprinkle with parmesan. Drizzle bechamel across the layer and add a few dabs of fresh mozzarella. top with another later of pasta and repeat until full. Top in the same manner, with both sauces, then parm, then add enough pieces of mozzarella to coat the top evenly. Bake for 40 minutes to an hour, until bubbling and cheese is melted. Allow to cool for 10 minutes before serving.

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