Sunday Dinner: No-Holds-Barred Lasagna Bolognese Recipe
Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one can make and consume, so I decided to get creative.
Following this week's ricotta-fest, I found myself with a few quarts of the stuff left over. There's only so much queso fresco, paneer, or ricotta salata one can make and consume, so I decided to get creative.
- 4 tablespoons butter
- salt and freshly ground black pepper
- 2 tablespoons butter
- 2 leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons flour
- 2 large eggs
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup heavy cream
- 2 cups whole milk
- to assemble:
- 1 1/2 cups whole milk
- 1 large onion finely chopped (about 1 1/2 cups)
- for the ragã¹ bolognese:
- 2/3 pound ground lamb (or 85/15 ground beef)
- 2/3 pound ground pork
- 2/3 pound ground veal
- 4 ounces chicken livers finely chopped (optional)
- 2 large carrots, peeled, and cut into 1/4-inch dice (abou
- 3 large ribs celery, peeled, and cut into 1/4-inch dice (
- 4 cloves garlic finely minced, or grated on a microplane grater
- 1/2 cup fresh sage leaves finely chopped
- large pinch red pepper flakes (optional)
- 1 can crushed italian plum tomatoes preferably d.o.p. san marzano
- 1 1/2 cups dry red wine (white works fine as well)
- 2 cups homemade chicken or veal stock (or 2 cups low-sod
- 1 tablespoon vietnamese or thai fish sauce
- 1/2 cup minced basil or parsley (or a mix of both)
- for the ricotta mixture:
- 3 cups home-made fresh ricotta (see note), or 3 cups sto
- 1/4 cup minced basil or parsley (or a mix of both)
- for the besciamella:
- 2 cloves garlic finely minced, or grated on a microplane grater
- 1/2 pound dry whole milk mozzarella cheese grated (see note)
- 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)
- Carbohydrate 8.17204781824483 g
- Cholesterol 247.774852407501 mg
- Fat 29.2839187887939 g
- Fiber 1.21779999026246 g
- Protein 19.7034046005786 g
- Saturated Fat 15.9672392227502 g
- Serving Size 1 1 Serving (257g)
- Sodium 1276.81116346426 mg
- Sugar 6.95424782798237 g
- Trans Fat 2.41918462802948 g
- Calories 372 calories
Step-by-step
- For the Ragù Bolognese: Heat butter and olive oil in large Dutch Oven over high heat, stirring occasionally, until butter has stopped foaming.
- Add lamb, pork, veal, and chicken livers, and cook, breaking up meat with wooden spoon, until no longer pink, 7-10 minutes.
- Remove from heat, transfer meat to strainer set in large bowl, allow to drain, then transfer drained liquid back to Dutch Oven.
- Add onions, carrots, celery, garlic, sage, and red pepper flakes, and set over medium heat.
- Cook, stirring frequently, until vegetables are softened, but not browned, about 10 minutes.
- Return meat to skillet, add tomatoes, wine, milk, stock, and bay leaves, and bring to a simmer over high heat.
- Reduce heat to low, partially cover, and simmer 2 1/2 to 3 hours, stirring occasionally, until liquid is slightly below level of meat, about 2 quarts of sauce total (you may need to add excess stock while cooking if your burner is cooking it too hot).
- A layer of fat may form on top during cooking, but do not skim it off.
- After cooking, remove bay leaves, add fish sauce and heavy cream and simmer until fat is emulsified, about five minutes.
- Season to taste with salt and black pepper.
- Remove from heat and allow to cool at room temperature for 30 minutes.
- Stir in parsley and basil.
- Bolognese will keep for up to 1 week in fridge, and will improve with time. Reheat until warm before using in lasagna.
- While the ragù is simmering, make the ricotta mixture. Place ricotta in bowl of food processor or stand mixer fitted with whisk attachment and process/mix until smooth.
- Season to taste with salt and pepper.
- Add two eggs and minced herbs, and process/mix until incorporated.
- Set aside at room temperature until ready to use.
- Make the Besciamella: Heat butter in medium saucepan over medium-high heat until foaming subsides, stirring occasionally, about 1 minute.
- Add flour and stir with whisk until light blond in color and slightly nutty aroma develops, about 1 minute.
- Add garlic, and stir to combine.
- Whisking constantly, add milk in steady stream until fully incorporated.
- Bring to a simmer (mixture should thicken).
- Remove heat, add cheese and nutmeg, and whisk until fully melted.
- Whisking constantly, return to a simmer, remove from heat, and season to taste with salt and pepper.
- Set aside until ready to use.
- Adjust oven racks to lower middle and lowest positions and preheat oven to 375 degrees.
- Place lasagna noodles in 13- by 9-inch baking dish and cover with hot tap water (or boiled water) and allow to soak for 10 minutes, changing water once during soaking time.
- Drain in single layer on clean kitchen towels, or paper towels.
- Cover with second kitchen towel or paper towels and pat dry.
- To Assemble: Add 1/6th of meat ragù (about 1 1/3 cups) to bottom of baking dish and drizzle with 1/2 cup besciamella.
- Place three noodles in single layer on top of sauce (noodles will not quite touch each other; this is okay).
- Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles.
- Spread 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles.
- Top with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more noodles.
- Spread remaining 1/2 of ricotta mixture on top of noodles with rubber spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles.
- Cover with remaining 1/6 of meat sauce, remaining besciamella (about 1 cup), and remaining 2/3 cup parmigiano.
- Baking dish should be very full at this point.
- Place foil-lined rimmed baking sheet on lower rack to catch drips, then place lasagna on upper rack and bake until edges are starting to crisp, and top is a bubbly, golden brown, about 45 minutes, rotating half way through baking.
- Remove from oven and allow to cool at room temperature for 10 minutes.
- Sprinkle with herbs, and serve.
A Sunday Supper to Remember: My No-Holds-Barred Lasagna Bolognese
Sundays have always held a special place in my heart. It’s the day I can finally slow down, breathe, and reconnect with the things I love – family, friends, and of course, good food. This week's culinary adventure took me on a journey into the heart of Italian comfort food, culminating in a lasagna bolognese that’s less a recipe and more a labor of love (and a fantastic way to use up leftover ricotta!).
The aroma alone is enough to transport you to a sun-drenched Italian kitchen. The rich, slow-simmered ragù, bursting with the flavors of lamb, pork, and veal, is a symphony of textures and tastes. It’s the kind of dish that whispers stories of generations past, of Sunday dinners shared around a table laden with laughter and love. And the layers? Oh, the layers! Each one a testament to the dedication it takes to create something truly special. It’s not just a meal; it’s an experience.
The Ragù: A Story in Itself
The heart of this lasagna lies in its ragù. I spent hours (yes, hours!) patiently simmering the meat, coaxing out its full potential. The secret? Time. And a little bit of magic. The combination of lamb, pork, and veal creates a depth of flavor that’s hard to replicate. Adding chicken livers (optional, but highly recommended!) adds a surprising richness. And don’t even think about skimming off that layer of fat; it’s what gives the sauce its incredible depth and luxurious mouthfeel.
The vegetables – onions, carrots, and celery – are simply sautéed until softened, not browned, allowing their subtle sweetness to shine through. And a touch of red pepper flakes adds a pleasant warmth. The slow simmering process allows the flavors to meld and deepen, creating a truly unforgettable sauce. It's a labor of love, yes, but the results are worth every minute.
The Besciamella: Creamy Perfection
The creamy béchamel sauce is the perfect counterpoint to the rich ragù. A classic French sauce, its smooth texture and delicate flavor provide a beautiful balance to the bolder flavors of the meat sauce. The nutty aroma from the browned butter and flour creates a wonderful base for the richness of the milk and cheese. The addition of nutmeg and a touch of salt and pepper rounds out the flavors, creating a beautifully balanced sauce.
The Ricotta: A Creamy Dream
And let's not forget the ricotta! I started with a mountain of leftover ricotta, and this recipe was the perfect opportunity to use it. Blended until smooth, seasoned simply with salt and pepper, and punctuated with fresh herbs, this creamy layer adds an extra dimension to the lasagna. It's simple, yet effective, and adds a delightful lightness to the overall richness of the dish.
Assembly: A Layer of Love
Assembling the lasagna is a meditative process. Layer upon layer of pasta, ragù, béchamel, ricotta, and Parmesan cheese, each one adding to the crescendo of flavor. It’s a labor of love, a testament to patience and attention to detail. But the end result is a glorious tower of culinary artistry, a masterpiece of comfort food.
The Verdict: A Sunday Supper Triumph
This lasagna is more than just a meal; it’s a journey. A journey of flavors, aromas, and textures that will leave you feeling utterly satisfied and deeply connected to the simple pleasure of sharing a truly delicious meal. It's the kind of dish that brings people together, fostering conversation and creating memories. This lasagna is a testament to the power of good food and the simple joys of a well-spent Sunday.
Beyond the Recipe: A Culinary Adventure
This recipe is more than just instructions; it's an invitation. An invitation to embark on a culinary adventure, to explore the nuances of flavor, and to savor the simple pleasures of homemade food. It’s a reminder that the most rewarding meals are often the ones that require the most time, effort, and love. And this lasagna, believe me, is worth every ounce of effort.
So gather your family and friends, roll up your sleeves, and get ready to create a culinary masterpiece. Your taste buds (and your heart) will thank you for it.
