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I need a good meat sauce for lasagna. Got any suggestions?
- Thread starter marilynfl
- Start date
Marilyn, This recipe from George Germon's Mom (Al Forno Restaurant) is the best I know
and the most like my mothers recipe. He has since passed but his wife still runs their restaurant in Providence Rhode Island....Eaten there many many times always a treat....
I use San Marzano DOP Tomatoes.....the amount of water in the recipe, it calls for 4 and a half cups....I would start out with 2 and a half cups and then add more if you think it is necessary.....you don't want it to be too watery.....it is a judgement call.
https://www.foodnetwork.com/recipes/marys-lasagna-recipe-2012221
and the most like my mothers recipe. He has since passed but his wife still runs their restaurant in Providence Rhode Island....Eaten there many many times always a treat....
I use San Marzano DOP Tomatoes.....the amount of water in the recipe, it calls for 4 and a half cups....I would start out with 2 and a half cups and then add more if you think it is necessary.....you don't want it to be too watery.....it is a judgement call.
https://www.foodnetwork.com/recipes/marys-lasagna-recipe-2012221
Here is the recipe charlie used .... from Soprano's Family Cookbook
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=39677
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=39677
Marilyn, Just found this for comparison.....I believe the 4 1/2 cups of water is a typo error in
the recipe featured by Food Network. Have a look at this one .... it calls for 2 cups
https://www.theday.com/article/20121025/ENT04/310259988
the recipe featured by Food Network. Have a look at this one .... it calls for 2 cups
https://www.theday.com/article/20121025/ENT04/310259988
janet-in-nc
Well-known member
Hands down, Marcella Hazan
Sauce for a big pan. Labor intensive but so worth it following her recipe for lasagne. I have had so many comments saying it is the best they have ever had.
Sauce for a big pan. Labor intensive but so worth it following her recipe for lasagne. I have had so many comments saying it is the best they have ever had.
colleenmomof2
Well-known member
Rec: Marcella Hazan's Bolognese and Lasagna recipes and links
I was intrigued so I searched! Apparently "Ms. Hazan had a few recipes." Colleen
David Leite's Marcella Hazan's Bolognese and Lasagna from "Hazan Family Favorites"
For the Bolognese meat sauce
1/2 medium yellow onion
1 medium carrot
1 stalk celery
3 tablespoons butter (1 1/2 oz)
2 tablespoons extra-virgin olive oil
12 ounces ground beef, preferably chuck
1/2 cup dry white wine
1/2 cup whole milk
1/8 teaspoon nutmeg
2 cups canned whole peeled tomatoes with their juices
1 1/4 teaspoons salt
For the lasagne noodles
2 1/4 cups all-purpose unbleached flour
3 eggs
For the béchamel sauce
2 cups whole milk
4 tablespoons butter (2 oz)
4 tablespoons flour
1/2 teaspoon salt
For the lasagne assembly
Salt, for the cooking water
3/4 cup freshly grated Parmigiano-Reggiano
1 tablespoon butter (1/2 oz), cut into pieces
DIRECTIONS
Make the Bolognese meat sauce
Peel and finely chop the onion. Peel the carrot and celery and cut into 1/4-inch dice. Place the onion, carrot, celery, butter, and olive oil in a heavy-bottomed sauce pot over medium-high heat. Sauté, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
Add the ground beef and break it up with a wooden spoon. Add the wine and cook, stirring occasionally, until almost half the liquid has evaporated. Add the milk and nutmeg and cook, stirring occasionally, until half the milk has evaporated.
Coarsely chop the tomatoes and add them along with their juice and the salt to the pot. Once the tomatoes have started bubbling, turn down the heat to very low so that the sauce is barely simmering. Cook, uncovered, for 3 hours, stirring every 15 to 20 minutes. If all the liquid evaporates before the cooking time is up, add water in 1-cup increments as needed. Make sure all the liquid has evaporated before removing the sauce from the heat. (You can prepare the sauce ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months.)
Make the pasta
Pour the flour in a mound in the center of your work counter. With your fingers, dig down in the center of the flour and when your fingers reach the counter, push the sides out to make a well in which the eggs will fit comfortably. (It’s better to make the well a little wider than necessary than too small and risk the eggs overflowing.)
Break the eggs into the center of the well. Using a fork, beat the eggs as if you were making scrambled eggs until the yolks and the whites are thoroughly blended together. Use the fork to mix a little flour from the bottom of the inside walls of the well into the eggs. Continue until the mixture thickens enough to cling to the fork when you lift it into the air. Use your fingers to squeeze the dough attached to the fork back into the well and set the fork aside. Push about 1/4 cup flour to the side, then use your hands to bring the rest into the center of the well. Mix together with your hands until a dough that clings together begins to form. If the dough feels sticky when you plunge a finger into it, add a little more flour. The dough should feel moist but not sticky. Wrap the dough in plastic wrap (the surface of the dough can begin to dry out in as little as a minute) and then scrape off any bits of dough that have stuck to the counter. Reserve any remaining flour off to the side.
Unwrap the dough and begin kneading it. Think of stretching the dough rather than compressing it by using the heel of your palm and pushing away from you. Knead until the dough feels homogeneous and smooth. If it seems to stick to your hand or to the counter, add a little more flour. On the other hand, if it feels too hard to knead, you may have added too much flour. Try wetting your hands and kneading the moisture in. If that doesn’t seem to help, it’s probably easier and faster to start over. If you don’t need to add any more flour while kneading, it should only take 5 to 6 minutes. Adding flour during the kneading process may increase the time since the further along you are, the longer it takes for the flour to get incorporated. When you’ve kneaded the dough sufficiently, wrap it in plastic wrap again and let it rest for at least 15 minutes or up to 3 hours. Never refrigerate or freeze pasta dough. As the dough rests, the gluten in the flour will relax, making it much easier to roll the dough.
After the dough has rested, unwrap it and knead it a few times to incorporate the moisture that inevitably rises to the surface. The surface of the dough at this point should feel silky smooth (a baby’s bottom is the traditional comparison).
Cut the dough into 4 pieces. Wrap 3 of the pieces in the plastic wrap. Flatten the remaining piece of dough as best you can with your hands then put it through the rollers of the machine set at the widest setting. Fold the dough in 3, and put it through the rollers again with the folds perpendicular to the rollers. Fold the dough in half and put it through one more time, again with the folds perpendicular to the rollers. Lay the dough on a towel and repeat the procedure with the remaining 3 pieces.
When all the pieces have been through the machine at the widest setting, adjust the rollers down one notch and put each piece of dough through once. Repeat, going down one notch at time, until you reach the next to last setting. Cut each sheet of pasta in half, then put each piece through the machine at the thinnest setting. Wrap the pasta in plastic wrap and set aside to rest.
Make the béchamel sauce
Pour the milk into a small saucepan and place over medium heat until steam is released when the milk is stirred. This happens just before it comes to a boil.
While the milk is heating, melt the butter in a 2-quart saucepan over medium-low heat. Add the flour, mixing it in with a whisk until the mixture is smooth. Cook, whisking constantly, for about 1 minute. Do not let the flour brown. Remove the pan from the heat.
When the milk is hot, transfer it to a measuring cup or pitcher with a spout. Return the pan with the flour mixture to medium heat and begin adding the hot milk, very slowly at first, mixing with the whisk. Do not be concerned if the mixture becomes quite thick at first. Continue adding the milk slowly while mixing with the whisk. As the consistency becomes thinner, start adding the milk more rapidly until all of it has been mixed in. Add the salt and cook over medium heat, still whisking constantly, until the sauce begins to thicken, 10 to 15 minutes. The sauce is done when it coats the whisk thickly. (You should have about 2 cups.) Béchamel is best when used the same day but will keep overnight in the refrigerator if necessary. It’s not necessary to reheat it before using.
Assemble the lasagne
When the Bolognese sauce is ready, fill a pot for the pasta with at least 6 quarts water, place it over high heat, and bring it to a boil.
Fill a large bowl halfway with ice and water and keep it close to the pot of water on the stove.
Add 2 tablespoons salt to the boiling water and carefully add 4 of the pasta sheets. Cook for 1 minute, then gently lift the pasta out of the water using rubber-tipped tongs and a spatula (so as not to rip the pasta sheets) and place the pasta in the bowl of ice water. Gently swish the pasta sheets in the water, then lay them flat on dry towels. Repeat with the remaining 4 pasta sheets.
Preheat the oven to 425°F (218°C).
Spread a thin coating of béchamel on the bottom of an 8-by-11 1/2-inch baking dish. Mix the remaining béchamel with the Bolognese sauce and 1/2 cup Parmigiano-Reggiano.
Use the bottom of the baking dish as a template and cut a piece of pasta to fit it. Cut the remaining pieces of pasta the same size and reserve any scraps of pasta. Place 1 pasta sheet in the dish. If you miscalculated and the pasta doesn’t quite cover the bottom of the dish, cut the scraps of pasta into smaller strips to cover any exposed area. Spread a thin coating of the filling over the pasta, then cover with another pasta sheet. Continue until you have 6 or more layers of pasta and filling, reserving a little of the filling to cover the top layer of pasta. Sprinkle the remaining 1/4 cup Parmigiano-Reggiano over the top and dot with the butter. (The lasagne can be assembled completely up to 1 day in advance and kept, well wrapped, in the refrigerator. Remove it from the refrigerator 1 hour before baking.)
Bake until the top of the lasagne is lightly browned, 20 to 25 minutes. Take the lasagne out of the oven and let it rest for 5 minutes before serving. (The lasagne will keep in the refrigerator after it is baked for up to 2 days.)
Epi Hazan's Bolognese (with comments) from “The Essentials of Classic Italian Cuisine”
https://www.epicurious.com/recipes/member/views/marcella-hazans-lasagna-50141035
New York Times Hazan's Lasagna: The Recipe
(Adapted from "Essentials of Classic Italian Cooking," by Marcella Hazan, Alfred A. Knopf, New York, 1992)
Ragu Bolognese
1 tablespoon vegetable oil
3 tablespoons butter
1 small onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
1/2 pound ground chuck
1/4 pound ground pork
Salt and freshly ground black pepper
1 cup milk
Grating of whole nutmeg
1 cup dry white wine
1 1/2 cups canned plum tomatoes, cut up with their juice.
1. In a large saucepan or deep skillet, heat the oil and butter over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the celery and carrots continue to cook until vegetables begin to get tender, about 2 to 3 minutes.
2. Add the ground beef and a large pinch of salt and pepper. Break up the ground meat with a spoon or fork as you stir. Cook until all traces of pink are gone from the meat. 3. Add the milk and let it simmer gently until it has completely evaporated, stirring occasionally. Add a grating of nutmeg.
4. Add the white wine and continue to simmer until it is evaporated. Add the tomatoes and their juice, bring to a boil, then lower the heat and simmer. Cook the ragu for at least 3 hours, uncovered. The sauce is done when all the liquid has evaporated and you can see the oil separate from the sauce.
5. Check the seasoning and cool until ready to use.
The Béchamel
3 cups milk
6 tablespoons butter
4 1/2 tablespoons flour
Large pinch salt.
1. In a saucepan over medium heat, warm the milk.
2. In a second saucepan, melt the butter. When it is entirely melted, add the flour. Cook, stirring or whisking constantly for about 2 minutes (the mixture should not darken).
3. Slowly start adding the hot milk to the flour mixture, stirring.
4. Place the pan over low heat and add the salt. Cook, stirring constantly, until the sauce thickens (it should be about the consistency of sour cream).
NOTE: You can keep the béchamel warm by placing it, in a saucepan or heat-resistant bowl, over slowly simmering water. If a skin forms, simply stir it in; it will dissolve.
Fresh Noodles
1 cup all-purpose flour, or more as needed
2 large eggs (at room temperature).
1. Put a large pot of water (about 4 quarts) over high heat.
By hand:
2. Mound the flour and make a well in the center. Place the eggs in the well and, with a fork, slowly begin to beat them. When the eggs are well beaten, start incorporating the flour little by little until the eggs are no longer runny. Bring the mixture together with your hands (leave a tablespoon or two of the flour off to one side — depending on the size of your eggs and the humidity you may not need all the flour). The dough should be on the dry side and not sticking to your fingers. If it is sticky add the remaining flour little by little.
Clean the work surface of any crumbs or old flour. Begin to knead the dough: Press on the dough with the palms of your hands and push away from you. Pull it back or fold it and turn the dough clockwise (always turn the dough in the same direction after each push to ensure consistency). Knead for about 8 minutes or until the dough is very smooth and silky.
Or, in mixer or food processor:
2. In the mixer or food processor, add the flour, minus 2 tablespoons, and then the eggs. Mix until the dough comes together and test by pinching the dough to see if it sticks to your fingers. If it is still sticking add the remaining flour little by little, mixing until it is the right consistency. Finish kneading the last couple of minutes by hand pasta (dough likes warmth and the heat from your hand helps with the process). Avoid putting pasta dough in the refrigerator.
3. Wrap the dough in foil or plastic wrap and allow to rest for a couple of minutes.
4. Cut the dough into 4 pieces and flatten each with the palm of your hand. With either a manual pasta machine or an electric one, start with the widest opening and run each piece of dough through the rollers. Close the opening by one notch and repeat in the same order of running each sheet through the machine. Keep closing the opening by one notch and running the sheets through in the same order until you are down to the last 2 or 3 notches, depending on your machine. You should be able to read newsprint through the dough. Keep the dough under clean kitchen towels to avoid drying.
5. Add a tablespoon of salt to the water and bring to a boil. Have a bowl of very cold water handy nearby. You will also need a mash strainer or other large strainer to remove the pasta sheets form the boiling water, and clean, dry towels to lay the sheets on after they are blanched. Estimate the size of the pieces you will need for each layer of lasagna and cut the dough roughly to that size. (If the pieces are not big enough to fit across the baking pan, simply lay them side by side and cut to fit.)
6. Slide 4 to 5 sheets of dough into the water at a time, and cook just until the water returns to a boil, about 1 minute. Remove immediately and plunge the pasta into the cold water. Gently rinse the pasta under cold running water to remove the starch. Squeegee any excess water and lay the sheets of dough on clean towels to dry. Pat the tops with another towel to absorb any moisture.
The Assembly
1 recipe béchamel sauce (see above) 1 recipe ragu Bolognese (see above) 1 recipe fresh noodles (see above) Parmesan cheese as needed Butter (for dish and dotting). 1. Preheat an oven to 400 degrees.
2. Butter an ovenproof baking dish (9 inches by 13 inches) and spread a very thin layer of the béchamel on the bottom.
3. Line the bottom with the pasta pieces covering the whole surface of the dish without overlapping.
4. Spread a thin layer of the béchamel over the pasta, then a very thin layer of the ragu, followed by a sprinkling of grated cheese. Repeat with another layer of pasta, béchamel, Bolognese and parmesan. Keep repeating the layers until you are 6-8 layers thick. Top with a thin spread of béchamel and cheese. You can refrigerate the lasagna at this point for up to 2 days.
5. Dot the top with a few pieces of butter and bake for 10 to 15 minutes. There should be a golden crust forming on top. If you do not see a crust forming after 5 minutes turn the oven up to 450 degrees. Remove from the oven and let rest for 10 minutes before serving.
https://leitesculinaria.com/83476/recipes-bolognese-lasagne.html
https://s23991.pcdn.co/wp-content/uploads/2012/12/lasagna-bolognese.jpg
I was intrigued so I searched! Apparently "Ms. Hazan had a few recipes." Colleen
David Leite's Marcella Hazan's Bolognese and Lasagna from "Hazan Family Favorites"
For the Bolognese meat sauce
1/2 medium yellow onion
1 medium carrot
1 stalk celery
3 tablespoons butter (1 1/2 oz)
2 tablespoons extra-virgin olive oil
12 ounces ground beef, preferably chuck
1/2 cup dry white wine
1/2 cup whole milk
1/8 teaspoon nutmeg
2 cups canned whole peeled tomatoes with their juices
1 1/4 teaspoons salt
For the lasagne noodles
2 1/4 cups all-purpose unbleached flour
3 eggs
For the béchamel sauce
2 cups whole milk
4 tablespoons butter (2 oz)
4 tablespoons flour
1/2 teaspoon salt
For the lasagne assembly
Salt, for the cooking water
3/4 cup freshly grated Parmigiano-Reggiano
1 tablespoon butter (1/2 oz), cut into pieces
DIRECTIONS
Make the Bolognese meat sauce
Peel and finely chop the onion. Peel the carrot and celery and cut into 1/4-inch dice. Place the onion, carrot, celery, butter, and olive oil in a heavy-bottomed sauce pot over medium-high heat. Sauté, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.
Add the ground beef and break it up with a wooden spoon. Add the wine and cook, stirring occasionally, until almost half the liquid has evaporated. Add the milk and nutmeg and cook, stirring occasionally, until half the milk has evaporated.
Coarsely chop the tomatoes and add them along with their juice and the salt to the pot. Once the tomatoes have started bubbling, turn down the heat to very low so that the sauce is barely simmering. Cook, uncovered, for 3 hours, stirring every 15 to 20 minutes. If all the liquid evaporates before the cooking time is up, add water in 1-cup increments as needed. Make sure all the liquid has evaporated before removing the sauce from the heat. (You can prepare the sauce ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months.)
Make the pasta
Pour the flour in a mound in the center of your work counter. With your fingers, dig down in the center of the flour and when your fingers reach the counter, push the sides out to make a well in which the eggs will fit comfortably. (It’s better to make the well a little wider than necessary than too small and risk the eggs overflowing.)
Break the eggs into the center of the well. Using a fork, beat the eggs as if you were making scrambled eggs until the yolks and the whites are thoroughly blended together. Use the fork to mix a little flour from the bottom of the inside walls of the well into the eggs. Continue until the mixture thickens enough to cling to the fork when you lift it into the air. Use your fingers to squeeze the dough attached to the fork back into the well and set the fork aside. Push about 1/4 cup flour to the side, then use your hands to bring the rest into the center of the well. Mix together with your hands until a dough that clings together begins to form. If the dough feels sticky when you plunge a finger into it, add a little more flour. The dough should feel moist but not sticky. Wrap the dough in plastic wrap (the surface of the dough can begin to dry out in as little as a minute) and then scrape off any bits of dough that have stuck to the counter. Reserve any remaining flour off to the side.
Unwrap the dough and begin kneading it. Think of stretching the dough rather than compressing it by using the heel of your palm and pushing away from you. Knead until the dough feels homogeneous and smooth. If it seems to stick to your hand or to the counter, add a little more flour. On the other hand, if it feels too hard to knead, you may have added too much flour. Try wetting your hands and kneading the moisture in. If that doesn’t seem to help, it’s probably easier and faster to start over. If you don’t need to add any more flour while kneading, it should only take 5 to 6 minutes. Adding flour during the kneading process may increase the time since the further along you are, the longer it takes for the flour to get incorporated. When you’ve kneaded the dough sufficiently, wrap it in plastic wrap again and let it rest for at least 15 minutes or up to 3 hours. Never refrigerate or freeze pasta dough. As the dough rests, the gluten in the flour will relax, making it much easier to roll the dough.
After the dough has rested, unwrap it and knead it a few times to incorporate the moisture that inevitably rises to the surface. The surface of the dough at this point should feel silky smooth (a baby’s bottom is the traditional comparison).
Cut the dough into 4 pieces. Wrap 3 of the pieces in the plastic wrap. Flatten the remaining piece of dough as best you can with your hands then put it through the rollers of the machine set at the widest setting. Fold the dough in 3, and put it through the rollers again with the folds perpendicular to the rollers. Fold the dough in half and put it through one more time, again with the folds perpendicular to the rollers. Lay the dough on a towel and repeat the procedure with the remaining 3 pieces.
When all the pieces have been through the machine at the widest setting, adjust the rollers down one notch and put each piece of dough through once. Repeat, going down one notch at time, until you reach the next to last setting. Cut each sheet of pasta in half, then put each piece through the machine at the thinnest setting. Wrap the pasta in plastic wrap and set aside to rest.
Make the béchamel sauce
Pour the milk into a small saucepan and place over medium heat until steam is released when the milk is stirred. This happens just before it comes to a boil.
While the milk is heating, melt the butter in a 2-quart saucepan over medium-low heat. Add the flour, mixing it in with a whisk until the mixture is smooth. Cook, whisking constantly, for about 1 minute. Do not let the flour brown. Remove the pan from the heat.
When the milk is hot, transfer it to a measuring cup or pitcher with a spout. Return the pan with the flour mixture to medium heat and begin adding the hot milk, very slowly at first, mixing with the whisk. Do not be concerned if the mixture becomes quite thick at first. Continue adding the milk slowly while mixing with the whisk. As the consistency becomes thinner, start adding the milk more rapidly until all of it has been mixed in. Add the salt and cook over medium heat, still whisking constantly, until the sauce begins to thicken, 10 to 15 minutes. The sauce is done when it coats the whisk thickly. (You should have about 2 cups.) Béchamel is best when used the same day but will keep overnight in the refrigerator if necessary. It’s not necessary to reheat it before using.
Assemble the lasagne
When the Bolognese sauce is ready, fill a pot for the pasta with at least 6 quarts water, place it over high heat, and bring it to a boil.
Fill a large bowl halfway with ice and water and keep it close to the pot of water on the stove.
Add 2 tablespoons salt to the boiling water and carefully add 4 of the pasta sheets. Cook for 1 minute, then gently lift the pasta out of the water using rubber-tipped tongs and a spatula (so as not to rip the pasta sheets) and place the pasta in the bowl of ice water. Gently swish the pasta sheets in the water, then lay them flat on dry towels. Repeat with the remaining 4 pasta sheets.
Preheat the oven to 425°F (218°C).
Spread a thin coating of béchamel on the bottom of an 8-by-11 1/2-inch baking dish. Mix the remaining béchamel with the Bolognese sauce and 1/2 cup Parmigiano-Reggiano.
Use the bottom of the baking dish as a template and cut a piece of pasta to fit it. Cut the remaining pieces of pasta the same size and reserve any scraps of pasta. Place 1 pasta sheet in the dish. If you miscalculated and the pasta doesn’t quite cover the bottom of the dish, cut the scraps of pasta into smaller strips to cover any exposed area. Spread a thin coating of the filling over the pasta, then cover with another pasta sheet. Continue until you have 6 or more layers of pasta and filling, reserving a little of the filling to cover the top layer of pasta. Sprinkle the remaining 1/4 cup Parmigiano-Reggiano over the top and dot with the butter. (The lasagne can be assembled completely up to 1 day in advance and kept, well wrapped, in the refrigerator. Remove it from the refrigerator 1 hour before baking.)
Bake until the top of the lasagne is lightly browned, 20 to 25 minutes. Take the lasagne out of the oven and let it rest for 5 minutes before serving. (The lasagne will keep in the refrigerator after it is baked for up to 2 days.)
Epi Hazan's Bolognese (with comments) from “The Essentials of Classic Italian Cuisine”
https://www.epicurious.com/recipes/member/views/marcella-hazans-lasagna-50141035
New York Times Hazan's Lasagna: The Recipe
(Adapted from "Essentials of Classic Italian Cooking," by Marcella Hazan, Alfred A. Knopf, New York, 1992)
Ragu Bolognese
1 tablespoon vegetable oil
3 tablespoons butter
1 small onion, chopped
1 large stalk celery, chopped
1 large carrot, chopped
1/2 pound ground chuck
1/4 pound ground pork
Salt and freshly ground black pepper
1 cup milk
Grating of whole nutmeg
1 cup dry white wine
1 1/2 cups canned plum tomatoes, cut up with their juice.
1. In a large saucepan or deep skillet, heat the oil and butter over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the celery and carrots continue to cook until vegetables begin to get tender, about 2 to 3 minutes.
2. Add the ground beef and a large pinch of salt and pepper. Break up the ground meat with a spoon or fork as you stir. Cook until all traces of pink are gone from the meat. 3. Add the milk and let it simmer gently until it has completely evaporated, stirring occasionally. Add a grating of nutmeg.
4. Add the white wine and continue to simmer until it is evaporated. Add the tomatoes and their juice, bring to a boil, then lower the heat and simmer. Cook the ragu for at least 3 hours, uncovered. The sauce is done when all the liquid has evaporated and you can see the oil separate from the sauce.
5. Check the seasoning and cool until ready to use.
The Béchamel
3 cups milk
6 tablespoons butter
4 1/2 tablespoons flour
Large pinch salt.
1. In a saucepan over medium heat, warm the milk.
2. In a second saucepan, melt the butter. When it is entirely melted, add the flour. Cook, stirring or whisking constantly for about 2 minutes (the mixture should not darken).
3. Slowly start adding the hot milk to the flour mixture, stirring.
4. Place the pan over low heat and add the salt. Cook, stirring constantly, until the sauce thickens (it should be about the consistency of sour cream).
NOTE: You can keep the béchamel warm by placing it, in a saucepan or heat-resistant bowl, over slowly simmering water. If a skin forms, simply stir it in; it will dissolve.
Fresh Noodles
1 cup all-purpose flour, or more as needed
2 large eggs (at room temperature).
1. Put a large pot of water (about 4 quarts) over high heat.
By hand:
2. Mound the flour and make a well in the center. Place the eggs in the well and, with a fork, slowly begin to beat them. When the eggs are well beaten, start incorporating the flour little by little until the eggs are no longer runny. Bring the mixture together with your hands (leave a tablespoon or two of the flour off to one side — depending on the size of your eggs and the humidity you may not need all the flour). The dough should be on the dry side and not sticking to your fingers. If it is sticky add the remaining flour little by little.
Clean the work surface of any crumbs or old flour. Begin to knead the dough: Press on the dough with the palms of your hands and push away from you. Pull it back or fold it and turn the dough clockwise (always turn the dough in the same direction after each push to ensure consistency). Knead for about 8 minutes or until the dough is very smooth and silky.
Or, in mixer or food processor:
2. In the mixer or food processor, add the flour, minus 2 tablespoons, and then the eggs. Mix until the dough comes together and test by pinching the dough to see if it sticks to your fingers. If it is still sticking add the remaining flour little by little, mixing until it is the right consistency. Finish kneading the last couple of minutes by hand pasta (dough likes warmth and the heat from your hand helps with the process). Avoid putting pasta dough in the refrigerator.
3. Wrap the dough in foil or plastic wrap and allow to rest for a couple of minutes.
4. Cut the dough into 4 pieces and flatten each with the palm of your hand. With either a manual pasta machine or an electric one, start with the widest opening and run each piece of dough through the rollers. Close the opening by one notch and repeat in the same order of running each sheet through the machine. Keep closing the opening by one notch and running the sheets through in the same order until you are down to the last 2 or 3 notches, depending on your machine. You should be able to read newsprint through the dough. Keep the dough under clean kitchen towels to avoid drying.
5. Add a tablespoon of salt to the water and bring to a boil. Have a bowl of very cold water handy nearby. You will also need a mash strainer or other large strainer to remove the pasta sheets form the boiling water, and clean, dry towels to lay the sheets on after they are blanched. Estimate the size of the pieces you will need for each layer of lasagna and cut the dough roughly to that size. (If the pieces are not big enough to fit across the baking pan, simply lay them side by side and cut to fit.)
6. Slide 4 to 5 sheets of dough into the water at a time, and cook just until the water returns to a boil, about 1 minute. Remove immediately and plunge the pasta into the cold water. Gently rinse the pasta under cold running water to remove the starch. Squeegee any excess water and lay the sheets of dough on clean towels to dry. Pat the tops with another towel to absorb any moisture.
The Assembly
1 recipe béchamel sauce (see above) 1 recipe ragu Bolognese (see above) 1 recipe fresh noodles (see above) Parmesan cheese as needed Butter (for dish and dotting). 1. Preheat an oven to 400 degrees.
2. Butter an ovenproof baking dish (9 inches by 13 inches) and spread a very thin layer of the béchamel on the bottom.
3. Line the bottom with the pasta pieces covering the whole surface of the dish without overlapping.
4. Spread a thin layer of the béchamel over the pasta, then a very thin layer of the ragu, followed by a sprinkling of grated cheese. Repeat with another layer of pasta, béchamel, Bolognese and parmesan. Keep repeating the layers until you are 6-8 layers thick. Top with a thin spread of béchamel and cheese. You can refrigerate the lasagna at this point for up to 2 days.
5. Dot the top with a few pieces of butter and bake for 10 to 15 minutes. There should be a golden crust forming on top. If you do not see a crust forming after 5 minutes turn the oven up to 450 degrees. Remove from the oven and let rest for 10 minutes before serving.
https://leitesculinaria.com/83476/recipes-bolognese-lasagne.html
https://s23991.pcdn.co/wp-content/uploads/2012/12/lasagna-bolognese.jpg
janet-in-nc
Well-known member
I use the recipe in her "The Classic Italian Cookbook" but I don't make the fresh
pasta. I buy it at an Italian market (oh, how I miss Venda Ravioli on Federall Hill in Providence). If an Italian market isn't available Whole Foods sometimes has fresh pasta. While you have the book open please try her Osso Bucco. Another delicious Marcella recipe.
pasta. I buy it at an Italian market (oh, how I miss Venda Ravioli on Federall Hill in Providence). If an Italian market isn't available Whole Foods sometimes has fresh pasta. While you have the book open please try her Osso Bucco. Another delicious Marcella recipe.
colleenmomof2
Well-known member
REC: Epi's FAVORITE (I haven't made) Lasagna With Sausage, Spinach and 3 Cheeses
Stumbled onto a list of Epi Editor's 13 Favorite Recipes and found this. I'm suggesting recipe for the sauce only. But the cheese filling also looks very good, although we like half ricotta and half small curd cottage cheese along with some green onion, dry parsley added to this recipe. And not as much basil in the filling smileys/wink.gif Colleen
Epi Food Editors' Absolute All-Time Favorite Recipes
https://www.epicurious.com/recipes-menus/food-editors-favorite-dinner-recipes-gallery?intcid=recirc_outbrain_dfooter
*** One of the Commenters watched the video and said that there is sauce in-between layers. Looks like most made recipe as written.
Lasagna With Sausage, Spinach and 3 Cheeses
For the sauce:
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons tomato paste
Two 28-ounce cans whole tomatoes
2 teaspoons dried oregano
For the filling:
Two 15-ounce containers part-skim ricotta cheese
1 1/2 cups packed basil leaves
1/2 cup grated Parmesan (about 2 ounces)
2 large egg yolks
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the assembly:
2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
Pinch kosher salt
Vegetable-oil cooking spray
9 no-boil lasagna noodles (such as Barilla)
1 pound fresh mozzarella, grated (about 4 cups)
Special equipment:
9 x 13 x 2-inch baking dish, preferably glass
Preparation:
Position the rack in the upper third of the oven and preheat to 375°F.
Make the sauce:
In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
Make the filling:
In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
Assemble the lasagna:
Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
https://www.epicurious.com/recipes/food/views/our-favorite-lasagna-with-sausage-spinach-and-three-cheeses-51253440
Stumbled onto a list of Epi Editor's 13 Favorite Recipes and found this. I'm suggesting recipe for the sauce only. But the cheese filling also looks very good, although we like half ricotta and half small curd cottage cheese along with some green onion, dry parsley added to this recipe. And not as much basil in the filling smileys/wink.gif Colleen
Epi Food Editors' Absolute All-Time Favorite Recipes
https://www.epicurious.com/recipes-menus/food-editors-favorite-dinner-recipes-gallery?intcid=recirc_outbrain_dfooter
*** One of the Commenters watched the video and said that there is sauce in-between layers. Looks like most made recipe as written.
Lasagna With Sausage, Spinach and 3 Cheeses
For the sauce:
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons tomato paste
Two 28-ounce cans whole tomatoes
2 teaspoons dried oregano
For the filling:
Two 15-ounce containers part-skim ricotta cheese
1 1/2 cups packed basil leaves
1/2 cup grated Parmesan (about 2 ounces)
2 large egg yolks
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the assembly:
2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
Pinch kosher salt
Vegetable-oil cooking spray
9 no-boil lasagna noodles (such as Barilla)
1 pound fresh mozzarella, grated (about 4 cups)
Special equipment:
9 x 13 x 2-inch baking dish, preferably glass
Preparation:
Position the rack in the upper third of the oven and preheat to 375°F.
Make the sauce:
In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
Make the filling:
In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
Assemble the lasagna:
Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
https://www.epicurious.com/recipes/food/views/our-favorite-lasagna-with-sausage-spinach-and-three-cheeses-51253440
colleenmomof2
Well-known member
smileys/wink.gif
janet-in-nc
Well-known member
I also make lamb shanks using her recipe for ossobucco.
colleenmomof2
Well-known member
smileys/frown.gif So sorry to hear. I love spinach, too!
colleenmomof2
Well-known member
Outstanding to know! Not a ton of reviews on Epi