Bolognese Lasagna
By: Anonymous
Published: Thursday, February 11, 2010 - 6:03am

Ingredients




cup flour
1 pch salt
3 eggs
Bolognese Sauce
3 tablespoons olive oil
2 onions, finely chopped
pound lean ground beef
1 small Italian spicy sausage, casing removed
2 clvs garlic, chopped
2 smalls carrots, finely diced
Several sprigs fresh thyme
2 bay leaves
2 teaspoons dried oregano
1 28 oz can plum tomatoes with juice, chopped
coarse salt and freshly cracked black pepper
1 bn fresh basil, washed, stemmed, and chopped
Bechamel Sauce
cup butter
cup plus 1 tbsp. flour
4 cups milk
1 pch freshly grated nutmeg
coarse salt and freshly cracked black pepper
2 tablespoons Pecorino Romano cheese
2 tablespoons Parmesan cheese
Assembly
oil, for baking dish
cup freshly grated Parmesan
coarse salt and freshly cracked black pepper

Preparation

1 In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl. 2 With mixer on low speed, add 1 egg at a time until incorporated. 3 Continue to mix for 3 to 4 minutes until the dough starts to come together. 4 Remove dough from mixer and knead to form a ball. 5 Cover and let rest for 1 hourRoll out pasta. 6 Cut dough into 12 pieces. 7 Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through. 8 Cook pasta in boiling salted water for about 4 minutes or until just al dente. 9 Transfer to bowl with cold water to prevent sticking. 10 Drain on towel. 11 Bolognese Sauce:In a large skillet, heat the olive oil on medium. 12 Add the onion and saute 3 to 4 minutes or until soft. 13 Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned. 14 Add the garlic and carrots and saute for 3 minutes just to soften. 15 Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil. 16 Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking. 17 Add the fresh basil and adjust seasoning. 18 Bechamel Sauce:In a medium saucepan on medium heat, melt butter. 19 Add the flour and stir with wooden spoon until a paste forms. 20 Remove from heat and add the cold milk a little at a time while stirring well between each addition. 21 Return to heat once all the milk is added and mixture is smooth. 22 Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes. 23 Add a pinch of nutmeg and season with salt and pepper to taste. 24 Add the Pecorino and Parmesan cheese and stir. 25 Assembly:Preheat oven to 350 degrees F. 26 Oil the bottom of a 13- by 9- by 2-inch baking dish. 27 Reserve a quarter of the bechamel sauce for the top layer. 28 Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel. 29 Season well between each layer. 30 Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna). 31 Bake lasagna in middle of oven for about 35 to 40 minutes or until golden. 32 This lasagna is the perfect balance of cream, cheese and meat. You'll need a pasta machine to make the pasta. It's a fairly involved recipe but the end result makes it all worthwhile. I think you'll agree. 33 Yield is 6 to 8 servings.