No-Holds-Barred Lasagna Bolognese

seriouseats.com

Kat

subheading: For the Ragù Bolognese:

2 tablespoons extra virgin olive oil

4 tablespoons butter

⅔ pound ground lamb (or 85/15 ground beef)

⅔ pound ground pork

⅔ pound ground veal

4 ounces chicken livers, finely chopped (optional)

1 large onion, finely chopped (about 1 ½ cups)

2 large carrots, peeled, and cut into ¼-inch dice (about 1 cup)

3 large ribs celery, peeled, and cut into ¼-inch dice (about 1 cup)

4 cloves garlic, finely minced, or grated on a microplane grater

½ cup fresh sage leaves, finely chopped

large pinch red pepper flakes (optional)

1 (28-ounce) can crushed Italian plum tomatoes, preferably D.O.P. San Marzano

1 ½ cups dry red wine (white works fine as well)

1 ½ cups whole milk

2 cups homemade chicken or veal stock (or 2 cups low-sodium canned chicken broth)

2 bay leaves

1 tablespoon Vietnamese or Thai fish sauce

½ cup heavy cream

Salt and freshly ground black pepper

½ cup minced basil or parsley (or a mix of both)

subheading: For the Ricotta Mixture:

3 cups home-made fresh ricotta (see note), or 3 cups store-bought whole-milk cottage cheese

Salt and freshly ground black pepper

2 large eggs

¼ cup minced basil or parsley (or a mix of both)

subheading: For the besciamella:

2 tablespoons butter

2 tablespoons flour

2 cloves garlic, finely minced, or grated on a microplane grater

2 cups whole milk

½ pound dry whole milk mozzarella cheese, grated (see note)

¼ teaspoon freshly grated nutmeg

Salt and freshly ground black pepper

subheading: To assemble:

Fifteen 4- by 8-inch sheets fresh rolled pasta, or 15 pieces no-boil lasagna noodles from 1 package (see note)

4 ounces parmesan, grated on a microplane grater (About 2 cups)

2 tablespoons minced basil or parsley (or a mix of both)

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer