Saucepan@saucepan · Shared this recipeFollowItalian · dinnerLasagne Alla BologneseA traditional-style lasagne alla bolognese with besciamella, flat pasta sheets, and a rich meat sauce, finished with mozzarella and basil.servings6Original recipe on rachaelray.comKeep this recipeAdd a copy of Lasagne Alla Bolognese to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 ounces minced pancetta or guanciale0.25 cup EVOO1 carrot, finely chopped1 rib of celery and a few leafy tops, finely chopped1 small white or yellow onion, finely chopped2 cloves of garlic, finely chopped or gratedSalt and pepper1.5 pounds 80% lean ground beef1.5 cups white wine1 cup milk28 ounce can crushed tomatoes1 piece rind from Parmigiano-Reggiano Cheese1.5 cups beef or chicken bone broth, as needed1 package package of flat spinach lasagne or egg lasagna sheets5 tablespoons butter4 tablespoons flour1 quart whole milkSalt and white pepper, to tasteFreshly grated nutmeg, to taste2 cups grated Parmigiano Reggiano cheese1 firm ball of mozzarella, thinly slicedBasil leavesStepsClear checksTap an ingredient or step to check it off.1Step 1: Over medium heat in a Dutch oven, melt the pancetta or guanciale into the EVOO and cook until browned. Then add carrot, celery and onion and let soften for 5 minutes. Stir in the garlic, salt and pepper. Add beef and crumble but do not cook to crisp or deeply brown. Add wine and let it cook down and absorb. Add milk and do the same. Add tomatoes, cheese rind, stock, as needed, and simmer for about 1 ½ hours.2Step 2: Remove the cheese rind and reserve for the lasagne.3Step 3: To Assemble: Prepare lasagna sheets to package directions then arrange on layers of parchment paper with a slightly damp kitchen towel on top to hold until ready to use.4Step 4: For the besciamella, melt the butter in a medium saucepot over low heat, whisk in the flour. Be sure not to let the butter or roux start to brown. Once the roux starts to bubble, begin whisking in the milk. Bring the milk to a simmer and season with salt, white pepper and nutmeg and let cook to thicken. Once it coats the back of a wooden spoon with a thick layer, turn the heat off.5Step 5: Build the lasagne 6 layers deep in a large rectangular casserole pan. Start with a layer of the bolognese on the bottom to coat the pan then a layer of the pasta, besciamella and a generous sprinkle of parm on top and repeat the layering. On the top layer, finish with mozzarella. Cover with foil and bake for 30 minutes then uncover and cook another 20-30 minutes until golden.6Step 6: Let stand for 20 minutes. Top with torn basil and cut and serve with garlic bread and a green salad.getsaucepan.com/r/1cd58db2-9d60-4a5a-a7f4-c4e73ebbbec5 · Original: https://rachaelray.com/blogs/recipes/lasagne-alla-bolognese-recipe
