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Ingredients
12 servings
2 packsoven baked
BESCIAMELLA
doubled
12 tablespoonsbutter
12 tablespoonsfour
4 cupsmilk
2 cupsheavy cream
2 pinchesground nutmeg
2 teaspoonsalt
3 ½ cupsbolognese
½ cupimported
freshly grated
RAGU BOLOGNESE *doubled*
0.5 poundsmoked ham
coarsely chopped
2 cuponions
coarsely chopped
½ cupcarrots
coarsely chopped
1 cupcelery
coarsely chopped
8garlic cloved
minced
8 tablespoonsbutter
4 tablespoonsolive oil
1.5 poundground meat
50/50 pork, beef
1 cupdry white wine
4 cupsbeef stock
fresh or canned
4 tablespoonstomato paste
2 cupheavy cream
ground nutmeg
salt
freshly ground black pepper
Instructions
RAGU BOOGNESE
Step 1
Combine the chopped ham, onions, carrots and celery on a cutting board, and chop into very small pieces. (This mixture is called a battuto; when cooked it is a soffritto.)
Step 2
Melt 2 tablespoons of the butter over moderate heat in a heavy, 10- to 12-inch skillet. When the foam subsides, add the battuto and cook, stirring often, for 10 minutes, or until it is lightly browned. With a rubber spatula, put the soffritto in a heavy 3- to 4-quart saucepan.
Step 3
Heat 2 tablespoons of olive oil in the same skillet, and lightly brown the beef and pork over moderate heat, stirring constantly to break up any lumps.
Step 4
Pour in the wine, increase the heat, and boil briskly, still stirring constantly, until almost all liquid has cooked away.
Step 5
Add the meat to the soffritto in the sauce-pan, and stir in the stock and tomato paste. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Step 6
Taste the rag and season with nutmeg, salt and pepper.
BESCIAMELLA
Step 7
BESCIAMELLA FOR LASAGNE: In a heavy 2. to 3-quart saucepan, melt the butter over moderate heat and stir in the four. Remove the pan from the heat and pour in the milk and cream all at once, beating with a wire whisk until the four is partially dissolved. Return the pan to high heat and cook, stirring constantly with the whisk. When the sauce comes to a boil and thickens into a smooth cream, reduce the heat and simmer, still stirring, for 2 or 3 minutes. Remove from the heat and season with nutmeg and salt.
LASAGNE ASSEMBLY
Step 8
Preheat the oven to 350°. Spread a layer of rag bolognese (made without the cream) about ¼ inch deep over the bottom of the casserole. Spread over it about 1 cup of besciamella. Lay one third of the lasagne on the besciamel. la, overlapping the strips slightly. Repeat the layers of ragü, besciamella and lasagne twice more; top with the rest of the rag and besciamella. Sprinkle with grated cheese. Bake 30 minutes, or until the sauce is bubbling hot.
