Lasagne alla Bolognese
Prep Time20 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time2 hours hrs 50 minutes mins
Course: Dinner
Keyword: barilla, barilla pasta, lasagna
Servings: 12 people
Calories: 449kcal
For the Bolognese Sauce:
- 1/4 cup extra virgin olive oil
- 1 medium carrot chopped
- 3/4 pound ground beef
- 1/2 cup dry white wine
- 1/3 cup tomato paste
- freshly ground black pepper to taste
- 2 stalks celery chopped
- 1 small onion chopped
- 1/2 pound ground pork
- 3 cups water
- salt to taste
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 cups milk
- freshly ground black pepper to taste
- 4 tablespoons flour
- salt to taste
- 1 cup Parmigiano cheese grated
Bolognese Sauce:
Process onions, celery and carrots in a food processor until finely minced.
Heat oil in a large skillet. Add minced vegetables and sauté over medium high heat for 20 minutes.
Add ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and sauté until wine is reduced.
Cover meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-1/2 hours or until meat is tender and sauce is thick.
Béchamel Sauce:
Melt butter in a 4-quart pot. In a separate saucepan, heat milk.
Add flour to melted butter. Cook 3 minutes, stirring with a wooden spoon.
Add hot milk gradually to flour and butter, beating mixture with a whisk until thickened.
Assemble Lasagne
Preheat oven to 350°. Assemble lasagne in a 13 x 9 inch baking dish.
Spread ½ cup béchamel sauce on the bottom of pan. Top with ¼ cup of the meat sauce.
Assemble 5 layers each with 3 sheets of lasagne, béchamel sauce, meat sauce and grated cheese.
Bake uncovered for 25 minutes or until heated throughout. Let stand 10 minutes before serving.
Calories: 449kcal | Carbohydrates: 37g | Protein: 19g | Fat: 25g