real life test kitchen: old fashioned lasagna bolognese

Here’s something worthwhile to do during the next snowmageddon: make lasagna bolognese from scratch. It will occupy hours of your time, make your house smell wonderful, and please your family more than a cup of hot chocolate.

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I had been wanting to try Bon Appetit’s October cover story for some time, and actually decided that this was the perfect dish to serve at the Christmas pot luck we attended. I followed their instructions faithfully, but decided NOT to make my own noodles. Perhaps another year.  The results were outstanding, and tasted even better as leftovers the next day.

First, make the Bolognese sauce — which honestly is wonderful enough on its own to serve over pasta for a week.
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What you need:
1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 oz. pancetta (Italian bacon), finely chopped
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup whole milk
1 14.5-oz. can crushed tomatoes
3 cups low-sodium chicken broth, divided

How to Make:
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; season with salt and pepper.
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.

Second, make the bechamel sauce — a good technique any home chef needs to know.
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What You Need:
5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
pinch of freshly ground nutmeg
Kosher salt

How To Make:
1. Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute.
2. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt.
3. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.

Third – Assemble the lasagna!

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1. Preheat oven to 350°. Coat a 13×9” baking dish with butter.
2 Cook your noodles — don’t use the no-boil kind. Be sure to make them al dente. When finished, lay them out on a cookie sheet lined with paper towels. Try not to overlap them, or they will stick together.
3. Reheat the sauces if needed. Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
4. Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (don’t let it boil).
5. Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan.
6. Repeat process 5 to 7 more times, starting with noodles and ending with Parmesan.
7. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes.
8. Let lasagna sit 45 minutes before serving.

More Shelterrific lasagna recipes can be found here!

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