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ryseryse_2004

Bolognease Lasagna

ryseryse_2004
10 years ago

We had this for the first time at a restaurant called Biagiis in Davenport, IA. I loved it!!!! Totally different than any lasagna I have had.

No mozzerella, no rigotta, and very little tomatoey taste. The only cheese was parmesan. I have pulled up a recipe that seems just like it so will try it this week. I want to make it for Christmas if it turns out like what we had at the restaurant.

Comments (7)

  • WalnutCreek Zone 7b/8a
    10 years ago
    last modified: 9 years ago

    Here is one recipe. Doing a Google search came up with many recipes.

    Lasagne Alla Bolognese
    Recipe courtesy Gabriele Corcos and Debi Mazar
    http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/lasagne-alla-bolognese.html

    8 Servings

    Butter, for the pan
    1/2 batch Bolognese Sauce, recipe follows
    1 1/2 (9-ounce) boxes no-boil lasagne noodles
    Besciamella, recipe follows
    3/4 cup grated Parmesan, plus more for serving
    Extra-virgin olive oil, for serving

    BOLOGNESE SAUCE:
    5 tablespoons olive oil
    1 red onion, medium chop
    3 carrots, medium chop
    3 celery stalks, medium chop
    5 ounces pancetta, cut into small cubes
    1/2 teaspoon crushed red pepper flakes
    2 handfuls fresh flat-leaf parsley, leaves picked and chopped
    1 pound ground beef
    1 pound ground pork
    1 pound ground veal
    1 cup red wine
    3 (28-ounce) cans pelati tomatoes*
    Kosher salt and freshly ground black pepper
    1 cup whole milk

    BESCIAMELLA:
    1/2 cup butter
    1/2 cup all-purpose flour
    4 1/2 cups whole milk
    Pinch freshly grated nutmeg
    Kosher salt and freshly ground black pepper

    Preheat the oven to 375 degrees F.

    Butter the lasagne pan well and add a very thin layer of meat sauce.

    Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.

    When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
    Bake for about 30 minutes.

    Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.

    Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.

    Bolognese Sauce:
    Sauté the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.

    Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.

    Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.

    Besciamella:
    Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste.

    Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

    NotesBecause you are working with pasta that does not require boiling, you have to make sure that there are no pieces of lasagne sticking out of the sauce because they won't cook.

    When you decide to tap into your reserve of frozen lasagne, keep in mind you need to thaw the frozen lasagne overnight before reheating.

    Pelati tomatoes are whole canned tomatoes.

    If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.

  • ryseryse_2004
    Original Author
    10 years ago
    last modified: 9 years ago

    Thanks -- I am planning to make this in a few days. I will cut the recipe in half since I plan to make it again for Christmas. Will let you know how it turns out.

  • cooking2day
    10 years ago
    last modified: 9 years ago

    I'll be curious what you think and what recipe you use. I've toyed around with making it before, but never have and have never tasted it. Very different from what I'm used to, but I usually like "different."

  • foodonastump
    10 years ago
    last modified: 9 years ago

    So what defines a "Bolognese" lasagne? Looking at a handful of recipes online, bechamel seems to be the link?

    Ryse - Check out this recipe from Epicurious, sounds a lot like what you've described.

    Here is a link that might be useful: Lasagne

  • ryseryse_2004
    Original Author
    10 years ago
    last modified: 9 years ago

    I made the recipe below and it was very time-consuming but also well worth it! I did the recipe exactly as printed (usually I mess around with a recipe) and would do the following things differently:

    Add nutmeg to bechamel sauce, increase bechamel by half, end with bolognese sauce on top. Ending with the pasta on top makes for a tough top pasta even when covering it. Also, I only cooked the lasagna noodles 8 minutes and should have cooked them a little longer before assembly.

    Tasted very close to the restaurant dish and I will definitely make it for my kids at Christmas time!

    Here is a link that might be useful: Lasagna Bolognese

  • ryseryse_2004
    Original Author
    10 years ago
    last modified: 9 years ago

    Foodonastump: I checked out that recipe and it is missing the meat sauce which I think along with the bechamel defines 'Bolognese'.

    Maybe not --- we need the voice of an Italian here. Your recipe looks interesting though - much lighter. I think I'll try that some time.

  • colleenoz
    10 years ago
    last modified: 9 years ago

    RyseRyse, that recipe sounds like the standard lasagne you find in Australia. I don't think I've ever had one with ricotta. Generally we finish with a layer of bechamel on the top and sprinkle cheese over that so that it goes all brown and toasted when baked.

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