Lasagne alla Bolognese
Recipe - Price Rite of York
Lasagne alla Bolognese
Prep Time5 Minutes
Servings12
Cook Time45 Minutes
Ingredients
1 box Barilla Oven-Ready Lasagne
¼ cup extra virgin olive oil
2 stalks celery, chopped
1 medium carrot, chopped
1 small onion, chopped
¾ pound ground beef
½ pound ground pork
½ cup dry white wine
3 cups water
1/3 cup of tomato paste
Salt
Pepper
4 tablespoons butter
4 tablespoons flour
4 cups milk
1 cup Parmigiano cheese, grated
Directions
- For Bolognese sauce: Place 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.
- For Bechamel 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.
- 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.
5 minutes
Prep Time
45 minutes
Cook Time
12
Servings
Directions
- For Bolognese sauce: Place 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.
- For Bechamel 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.
- 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.