Real Recipes From Real Home Cooks ®
Lasagna Bolognese
"Maybe you're not a nonna. And you didn't inherit a faded recipe for lasagna Bolognese from one, either. Not to worry. What matters is that this version of the Italian classic tastes as though it's been perfected over generations. The dish's complex sauce, rich béchamel, and—here's the secret—eight impossibly thin pasta layers (yes, homemade) create a brilliantly balanced bite. Time and dedication to each and every element turn this recipe into one that your grandkids (and friends) will be begging for...."
INGREDIENTS
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1 large onion, coarsely chopped
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1 medium carrot, peeled, coarsely chopped
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1 celery stalk, coarsely chopped
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2 tablespoons olive oil
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1 pound ground beef chuck
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1 pound ground pork
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4 ounces pancetta (Italian bacon), finely chopped
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Kosher salt, freshly ground pepper
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1 cup dry white wine
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1 cup whole milk
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1 14.5-ounce can crushed tomatoes
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1 16 oz can tomato sauce
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3 cups low-sodium chicken broth, divided
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1/2 teaspoons kosher salt
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3 cups all-purpose flour, plus more
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4 large eggs, room temperature
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5 tablespoons unsalted butter
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1/4 cup all-purpose flour
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4 cups whole milk, warmed
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Pinch of freshly ground nutmeg
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Kosher salt
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Kosher salt
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Unsalted butter, room temperature (for dish)
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2 cups finely grated Parmesan
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Special equipment: A pasta maker
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Make a double batch of the Bolognese (one for the freezer)
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