Lasagna Bolognese
INGREDIENTS
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1 cup dried porcini mushrooms
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10 ounces white button mushrooms
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2 carrots, cut into 4 pieces
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2 stalks celery, cut into 4 pieces
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2 cloves garlic
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1 cup fresh parsley
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1 6-ounce piece prosciutto, cut into 1-inch pieces
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1 tablespoon extra-virgin olive oil
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1 pound ground beef chuck
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1 pound ground pork
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2 cups dry white wine
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4 tablespoons unsalted butter
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1 large onion, chopped
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1 teaspoon chopped fresh rosemary
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2 bay leaves
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Kosher salt
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5 tablespoons tomato paste
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1/2 cup cognac or brandy
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1 28-ounce can whole San Marzano tomatoes
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12 tablespoons unsalted butter
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1/2 cup plus 1 tablespoon all-purpose flour
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1 1/2 teaspoons grated nutmeg
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Kosher salt and freshly ground pepper
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6 cups whole milk
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Kosher salt
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1 1/2 pounds fresh lasagna sheets
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2 tablespoons unsalted butter, softened
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3/4 pound parmesan, grated (2 to 3 cups)
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1 pound fresh mozzarella or fontina, grated (4 to 5 cups)
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