Lasagna Bolognese
INGREDIENTS
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2 T butter
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2 T olive oil
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3-4 oz pancetta or prosciutto di parma, chopped
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2 lbs ground beef, OR a combo or ground veal, pork and beef, or two of the three, equaling 2 lbs.
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28 ounces canned San Marzano tomatoes,- drained and the juice and seeds squeezed from each tomato and discarded
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2 medium onions, chopped
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2 large carrots, finely diced
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2 large celery stalks, finely diced
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3 cloves of garlic, minced
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½ cup dry red or white wine (your preference)
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½ cup whole milk, heated with cream prior to adding
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¼ cup heavy cream, heated with milk prior to adding
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1 cup chicken stock, or beef stock, or veal stock, or a combo of beef stock and chicken stock to make one cup, heated prior to adding.
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salt and fresh ground pepper to taste
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3¼ to 3½ cups 00 or AP flour.
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4 whole eggs
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1 egg yolk
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1 stick of unsalted butter (1/2 cup)
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½ cup of AP flour
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4 cups of whole milk
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salt, pepper, freshly grated nutmeg2 cups grated Parmigiano-Reggiano cheese (Not part of Bechamel sauce ingredients. Part of lasagna assembly)
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