Here's everything you need for this incredibly indulgent lasagna bolognese. This recipe makes eight servings. It tastes eveb better the next day; seriously we couldn't put our forks down!
Let's Get Started…
The Ingredients To Gather:
- 1 large onion
- 1 medium carrot
- 1 celery stalk
- 2 tablespoons olive oil
- 1 pound ground beef chuck
- 1 pound ground pork
- 4 oz. pancetta
- 1 cup dry white wine
- 1 cup whole milk
- 1 14.5-oz. can crushed tomatoes
- 3 cups low-sodium chicken broth
- ½ teaspoon kosher salt
- 3 cups all-purpose flour
- 4 large eggs
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- pinch of freshly ground nutmeg
- 2 cups finely grated Parmesan
The Step By Step Directions To Follow:
1. Pulse onion, carrot, and celery in a food processor until finely chopped.
2. Heat oil in a large heavy pot over medium heat. Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes.
3. Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes.
4. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.
5. Let sauce cool, then cover and chill at least 12 hours or up to 2 days.
6. Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth.
7. Set pasta maker to thickest setting; dust lightly with flour.
8. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle, pass through rollers.
9. Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16” thick.
10. Place pasta sheets on a lightly floured surface and cut crosswise into 16 8”-long noodles.
Finished!
Have You Ever Made This Incredible Pasta Sauce Before? If So… We Wanna Hear About How It Turned Out.
Happy Baking & Enjoy!
Article Source: Bon Appetit
