Sunday Dinner: No-Holds-Barred Lasagna Bolognese Recipe

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bookmonster

Eat!

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)

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