Directions:
- Preheat the oven to 375 degrees F.
- Butter the lasagne pan well and add a very thin layer of meat sauce.
- Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
- When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
- Bake for about 30 minutes.
- Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
- Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
- Bolognese Sauce:.
- Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
- Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
- Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
- Besciamella:.
- Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 972.35 Kcal (4071 kJ) | ||
| Calories from fat | 705.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.38g | 121% | |
|---|---|---|---|
| Cholesterol | 179.97mg | 60% | |
| Sodium | 735.53mg | 31% | |
| Potassium | 1042.95mg | 22% | |
| Total Carbs | 19.2g | 6% | |
| Sugars | 10.6g | 42% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 41.4g | 83% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.9mg | 11% | |
| Calcium | 435.2mg | 44% | |
| Amount Per 100 g | |||
| Calories | 197.6 Kcal (827 kJ) | ||
| Calories from fat | 143.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.93g | 121% | |
|---|---|---|---|
| Cholesterol | 36.57mg | 60% | |
| Sodium | 149.47mg | 31% | |
| Potassium | 211.95mg | 22% | |
| Total Carbs | 3.9g | 6% | |
| Sugars | 2.15g | 42% | |
| Dietary Fiber | 0.27g | 5% | |
| Protein | 8.41g | 83% | |
| Vitamin C | 0.9mg | 7% | |
| Iron | 0.4mg | 11% | |
| Calcium | 88.4mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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