Emilian Lasagna

Ingredients:

• Ragù/Bolognese sauce;

  • Carrots - 3

  • Onions - 2

  • Celery - 1

  • Beef (shoulder, butt, shortribs or ground beef) - 500g or 1 lb

  • Pork sausage - 200g or 1/2 lb

  • Italian Red wine - 1 cup

  • Passata pomodoro - 400g or 14oz

  • Water - 100g or 3.5oz

  • EVO oil to taste

  • Salt to taste "qb" ("quanto basta", which means "just enough")

    • Note: This makes about 2x what you need for the dish but can be used for leftovers.

•  Fresh pasta:

  • 00 flour - 300g

  • Eggs - 3

  • Salt to taste

•  Bechamel:

  • Whole milk - 1 liter (4.25 cups)

  • 00 flour - 70g

  • Butter - 70g

  • Salt to taste

  • Nutmeg to taste

•  Garnish:

  • Parmigiano to taste

Directions:

• Make the Bolognese sauce first.

• Run the carrots, onions & celery through the meat grinder to make very small.

• Run the beef and sausage through the grinder unless using ground beef.

• In a pot, add olive oil and saute the veggies till well roasted, 10-15 min. Add the meats and cook to remove all the water. This keeps the flavor in the base, 15-20 min.

• Add the wine, allow it to evaporate then add the passata & water. The liquid should just cover the meat. Add salt and let simmer for 3-4 hours.

• When getting closer to the end, mix the pasta then let sit for 30 min.

• Roll out to very thin, long sheets, cut to the length of the dish you will bake in. I rolled out to #6 on my machine which was very thin.

• Blanch in hot water for 1 min, then transfer to ice water just to rinse, then set aside. The pasta is very delicate and see thru at this point. You will have plenty of pasta.

• For the bechamel, warm the milk in a sauce pan. When that is close, in another pan melt the butter then add the flour letting it cook a bit. Add to the milk, whipping with a whisk then add the nutmeg and salt. Simmer till it thickens and the flour taste is removed.

• To build the lasagna, butter the dish you will be using.

• Add a thin layer of bechamel, pasta, bechamel, thin layer of Bolognese spreading to the edges, parmesan, then repeat (pasta, bechamel, bolognese & parmesan) till you have 4 layers or pasta.

• Cook in oven between 320-340f for 40-50 min. Remove from oven and let rest for 5-10 min.

Notes:

• Servings = 4-5

• Original Recipe - https://www.youtube.com/watch?v=zXZq6crD6WI