Lasagna Bolognese Recipe
"This recipe includes the makings of bolognese, fresh pasta sheets and bechamel sauce. To make a lasagna bolognese that feeds 12, the bolognese and the bechamel can be doubled easily, for the pasta for a larger lasagna, use 5 eggs and 3 3/4 cups flour. The instructions for this recipe are in three distinct parts. Make the bolognese first, while it cooks you can make the pasta, and then the bechameljust before you are ready to assemble the lasagna. And of course, if you don't have a pasta machine or you'd rather not take the time to make the pasta from scratch, dried lasagna noodles cooked to the box's specifications will work just fine...."
INGREDIENTS
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2 tablespoons olive oil
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7 tablespoons unsalted butter, divided
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1 large onion, diced
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1 stalk celery, peeled and diced
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1 large carrot, peeled and diced
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2 cloves garlics, peeled and minced
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1/2 pound ground beef
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1/2 pound ground pork
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1/2 pound ground veal
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5 ounces tomato paste
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6 fluid ounces white table wine
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30 fluid ounces whole milk, divided
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1 dried thyme
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2 1/4 cups all-purpose flour, plus 6 tbsp, divided
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3 eggs
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1 ounce parmesan cheese
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kosher salt, to taste
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black pepper, to taste
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