Mama Mia this is delish!

Oh, my goodness, I've made a discovery, and I'm sure I'm the last person on earth to have this sauce----Bolognese.  Have you tried it?  If you haven't,  your tummy is telling you right now that you've got to make this sauce.  You can eat it in lasagna, or on any kind of pasta you'd like, but you gotta try it. We had Lasagna Bolognese with Bechamel sauce last night, and WOWZA!  I think the kids really liked it.  It's very different, yummy different.  In America, we don't cook the way Italians do, they do everything with love and gusto!  I'd like to cook like that everyday.   Here's my recipe, but, if you'd like you can find tons of great recipes on the internet and in good cookbooks:

Lasagna Bolognese

Meat Sauce:

  • 2 tablespoons butter
  • 6 strips bacon, diced
  • 1/4 lb. pancetta diced
  • 1/2 lb. ground pork
  • 1 lb. ground beef
  • 1 1/2 cup chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/4 lb. thin sliced mushrooms
  • 3 cloves minced garlic
  • 1/4 teaspoon nutmeg
  • 3 tablespoons tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh pepper
  • 1/2 cup heavy cream
  • 1/4 cup chopped italian parsley
  • 1 1/2 lbs fresh pasta of your choice
  • Bechamel sauce, recipe follows
  • 1 cup fresh grated parmesan
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 4 1/2 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
In a saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth  Slowly whisk the milk into the flour, then stir vigorously to blend well.  Set over high heat and quickly bring to a boil for 1 minute, stirring- allow to cook for another 5 minutes until flour taste is gone.  Remove from heat and add salt and nutmeg to taste

Directions:  In a large pot heat butter over med. high heat.  Add bacon and pancetta, saute until caramelized and browned.  Add ground meats and cook over high heat until well browned, stirring constantly.  Add the onions, carrots, celery & mushrooms cook until soft.  Add garlic and nutmeg, cook for 2 minutes.  Add tomato paste and cook for 2 minutes.  Add the wine and cook until almost evaporated.  Add stock and simmer over med high heat until sauce is thickened and flavorful, about 45 minutes.  Season to taste, stir in cream and parsley, set aside until you're ready to assemble lasagna.

Pre heat over to 350 degrees F

Butter a large rectangular baking dish and spoon a little meat sauce into the bottom of the dish.  cover with pasta, layer with meat sauce and then the bechamel, with a sprinkling of cheese.  Continue layering, ending with a topping of bechamel & cheese.  Bake for 1 hour, and enjoy.

This takes a little time, and alotta extra love- but you can do it, I know you can!


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