Traditional lasagne
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Traditional lasagne
  Italian    Pasta  
Last updated 6/12/2012 1:00:26 AM. Recipe ID 23599. Report a problem with this recipe.
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      Title: Traditional lasagne
 Categories: Italian, Pasta
      Yield: 4 Servings
 
    2/3    Recipe Egg Pasta or use 2
           -eggs and 1 1/3 cups flour
           OR 1/2 Lb dry lasagne
           -noodles
           BOLOGNESE SAUCE
      1    Onion
    1/2    Carrot
    1/2    Rib celery
      1    Clove garlic
      2 tb Butter
    1/2 lb Lean pork, ground
    1/3 c  Dry white wine
    1/3 c  Heavy cream
    1/8 ts Nutmeg, grated
      6    Fresh Italian plum tomatoes
           -(or 1 cup canned)
           Salt
           Pepper
           BECHAMEL SAUCE
      3 tb Butter
    1/4 c  Flour
      2 c  Milk
           Salt
           Pepper
    3/4 c  Parmesan cheese, grated
 
  PREPARATION:  Make the Egg Pasta dough.  Roll as thin as possible and
  cut into 2-inch wide stripe or approximately 4-inch squares.  Grate
  the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot,
  and celery. Mince the garlic. Melt butter in saucepan over medium
  heat; add the pork and cook until it just loses its pink color, about
  3 minutes. Add onion, carrot, and celery; cook until tender, about 5
  minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden
  spoon to deglaze pan; simmer until reduced by 1/2, about 15 minutes.
  Add heavy cream and nutmeg; simmer until thickened, about 5 minutes.
  Stir in tomatoes and their juice, breaking up with a wooden spoon.
  Cover and simmer over low heat, stirring occasionally, for 2 hours.
  Season with salt and pepper. For The Bechamel Sauce, melt butter on
  low heat in a saucepan. Whisk in the flour and cook 1 minute.
  Gradually whisk in the milk and bring to a boil, stirring constantly.
  Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook
  the pasta in a large pot of boiling, salted water until tender, about
  3 minutes for fresh pasta.  Drain and refresh under cold water.  Pour
  a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a
  layer of pasta on top.  Pour 1/3 of the Bolognese and then 1/3 of the
  Bechamel over pasta.  Sprinkle 1/4 cup Parmesan cheese.  Repeat for 2
  more layers, ending with the Parmesan cheese.  NOTE:  Lasagne can be
  made to this point a day ahead (OR can be frozen). COOKING AND
  SERVING: Heat oven to 400F.  Loosely cover lasagne with foil and bake
  until warmed through, about 20 minutes.  Remove foil and put lasagne
  under broiler until golden brown, about 5 minutes.  Let lasagne sit
  for 10 minutes before serving.
  
  Makes 4 servings.
  
  [COOKS  March-April 1988]
 




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Recipe ID 23599 (Apr 03, 2005)

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