Lasagna Bolognese
Photo © Deb Perelman
- 1 medium onion, coarsely chopped (1-inch pieces are fine)
- 1 large or 2 slim carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 to 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 pounds ground chuck, brisket or round or combination
- 1 1/4 cups tomato paste (from 2 6-ounce cans)
- 2 cups red wine, preferably hearty but really, anything you like to drink
- Water as needed
- 2 bay leaves
- A few sprigs thyme, tied in a bundle
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon table salt
- 1 to 2 tablespoons water, if needed
- 1/2 cup (8 tablespoons) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon table salt
- 1 clove minced garlic
- Freshly grated nutmeg, to taste
- Freshly ground black pepper
- 1 2/3 cups grated Parmesan cheese
- Produce
- Bay leaves (2)
- Celery, ribs (2)
- Garlic (4 cloves)
- Large or 2 slim carrots (1)
- Onion, medium (1)
- Thyme (3 sprigs)
- Meat
- Ground chuck (2 pounds)
- Canned Goods
- Tomato paste (1 1/4 cups)
- Cooking & Baking
- Black pepper, Freshly ground (2)
- Flour (2 cups)
- Kosher salt (1)
- Nutmeg (1)
- Olive oil (2 tablespoons)
- Salt (1 1/2 teaspoon)
- Drinks
- Water (1)
- Water (1 tablespoons)
- Dairy
- Butter, unsalted (1/2 cup)
- Parmesan cheese, grated (1 2/3 cups)
- Whole milk (4 cups)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Red wine (2 cups)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 12, 2012 (1 year ago).
283 people saved this recipe.
