Perfect Lasagna Bolognese

Name: Perfect Lasagna Bolognese
Cook time: 358 min
Total time: 403 min
Yield: 12
Ingredients: Bolognese Sauce:; 1 tablespoon olive oil; 1 tablespoon butter; 200 gram pancetta ( Italian bacon ), diced; A bowl with a capacity of 1/2 liter containing chopped celery; A bowl with a capacity of 2/5 liter containing chopped carrots; A bowl with a capacity of 1/3 liter containing chopped onion; 600 gram coarsely ground chuck; 400 gram coarsely ground pork shoulder; salt and ground black pepper to taste; A bowl with a capacity of 1/4 liter containing dry white wine; 3/8 liter no-salt crushed tomatoes in puree; 2 tablespoons tomato paste; 1 teaspoon white sugar (optional); 130 liter beef broth ( optional ); A cup with a capacity of 130 ml containing heavy whipping cream; A cup with a capacity of 130 ml containing whole milk; Bechamel Sauce:; 5 tablespoons butter; A cup with a capacity of 60 ml containing all-purpose flour; A bowl with a capacity of 1 liter containing whole milk; 1 bay leaf; 1/2 teaspoon salt; 0,25 cuillère à café de noix de muscade fraîchement râpée; 8 feuilles de lasagne fraîche (centimètre); Un bol d'une capacité de 1/2 litre contenant du parmesan finement râpé, divisé

Authentic Bolognese sauce is slow-cooked to perfection, and then spread over fresh lasagna noodles covered with béchamel sauce.This is the best and only lasagna recipe you will ever want.For better results, always use the highest quality ingredients available, from the salt to the meat and wine.

Ingrédients

Préparation

Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat.Add pancetta; cook and stir until browned, about 8 minutes.Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes.Stir in beef and pork.Season with salt and pepper.Cook until evenly browned, about 20 minutes.
Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes.Stir in crushed tomatoes, tomato paste, and sugar.Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3.5 hours.Stir in beef broth, 60 liter at a time, if sauce looks dry.
Stir heavy cream and 130 liter milk into the Bolognese sauce; mix well.Cover and cook over very low heat until flavors combine, about 30 minutes.
Melt 5 tablespoons butter in a large saucepan over medium heat.Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
Increase heat to medium-high and slowly whisk 1 liter milk into the saucepan.Bring to a gentle simmer; reduce heat to medium-low and add bay leaf.Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes.Season with salt and nutmeg; discard bay leaf.
Preheat oven to 170 degrees ( 175 C ).Grease a centimetre baking dish with butter.
Spread 60 liter bechamel sauce in the bottom of the baking dish.Cover with 1 lasagna sheet; prick in several places with a paring knife.Spread A cup with a capacity of 130 ml containing bechamel sauce and A cup with a capacity of 130 ml containing Bolognese sauce on top.Sprinkle A cup with a capacity of 60 ml containing Parmesan cheese on top.
Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese.Cover lasagna with aluminum foil and place on a rimmed baking sheet.
Bake lasagna in the preheated oven until bubbly, about 25 minutes.Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more.Let cool before serving, about 15 minutes.