Lasagne Bolognese-style
(Lasagne alla Bolognese)
Yield: 50 servings
Region: Emilia-Romagna
Ingredients
1 lb celery, chopped
1 lb carrot, chopped
2 lb onion, chopped
2 ½ lb Italian pancetta, chopped
3 lb butter
1 lb ground beef
1 lb ground pork
1 qt dry white wine
3 tbsp salt
2 tbsp freshly ground pepper
8 oz tomato paste
1 ½ gal water
1 ½ lb flour
2 gal milk
2 lb Parmigiano cheese, freshly grated
1 ½ lb cold butter, cut into pieces
10 box Barilla Oven Ready Lasagne
Bolognese Sauce
Grind vegetable and pancetta in a food processor until fine.
Melt 1 ½ lb butter in large skillet over medium heat.
Add vegetable mixture; cook over medium high heat for 30 minutes.
Add ground pork and beef; season to taste with salt and pepper.
Sauté for 30 minutes until cooked thoroughly.
Add white wine to deglaze when the bottom of the pot begins to stick. Cook until wine is evaporated.
Add water and tomato paste. Simmer until water is completely evaporated, approximately 2 hours.
Béchamel Sauce
Melt remaining butter in a medium saucepan.
Add flour and mix well. Cook for 3 to 4 minutes over low heat.
Bring the milk to a boil in a separate saucepan.
Add milk to the butter and flour mixture gradually; mix together with a wire whisk.
Simmer, stirring constantly for 5 to 8 minutes until thickened.
Lasagne
Preheat oven to 350 degrees.
Assemble Lasagne in ½ 200 pan.
Pour ½ cup béchamel sauce on the bottom of the pan.
Assemble 5 layers each with pasta, béchamel sauce, Bolognese sauce, cold butter pieces and grated cheese.
Bake in a 350 degree oven until heated throughout. Let stand 10 minutes before cutting.
