Lasagna Bolognese

Total Time: 2 hrs 12 mins Preparation Time: 1 hr Cook Time: 1 hr 12 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 6 slices bacon, diced
• 1/4 lb ham, diced
• 1/2 lb ground veal or 1/2 lb ground lamb (or 1/4 pound of each)
• 1 lb ground beef
• 1 1/2 cups chopped onions
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 1/4 lb thinly sliced mushroom
• 3 cloves garlic, minced
• 1 pinch ground cloves
• 1/4 teaspoon ground nutmeg
• 3 tablespoons tomato paste
• 1 cup dry white
• 3 cups chicken stock
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 4 chicken livers, finely chopped
• 1/2 cup heavy cream
• 1/4 cup chopped parsley
• 1 1/2 lbs fresh spinach pasta
• 1 cup freshly grated parmesan cheese
• 6 tablespoons butter
• 6 tablespoons flour
• 4 1/2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon nutmeg

Recipe

• 1 in a large pot heat the butter over medum high heat.
• 2 add the bacon and ham and saute until caramelized and light brown, about 10 minutes.
• 3 add the ground meats and cook over high heat until well-browned, stirring constantly, about 20 minutes.
• 4 add the onions, carrots, celery, and mushrooms and cook until soft, about 5 minutes.
• 5 add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.
• 6 add tomato paste and cook for 2 minutes.
• 7 add the and cook until almost evaporated.
• 8 add stock and simmer over medium high heat until sauce is thickened and flavorful and flovorful, about 45 minutes to 1 hour.
• 9 season with salt and pepper, to taste.
• 10 add the chicken livers to the pot and cook 5 minutes.
• 11 stir in the cream and parsley, and adjust seasoning if necessary.
• 12 set aside until ready to assemble lasagna.
• 13 preheat the oven to 350 degrees f.
• 14 butter a large rectangular baking dish, then spoon 1/2 cup of meat sauce the bottom of the dish.
• 15 cover with 1 sheet of fresh pasta.
• 16 top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of bechamel, then a light dusting of cheese.
• 17 repeat layering lasagna, sauces, and cheese in this manner until all have been used, ending with a topping of bechamel and cheese.
• 18 bake until the lasagna is bubbling and golden brown, about 1 hour.
• 19 allow to rest 10 minutes before serving.
• 20 bechamel: in a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes.
• 21 slowly whisk the milk into the flour, stirring vigorously to blend together.
• 22 set over high heat and quickly bring to a boil for 1 minute, stirring.
• 23 allow to cook another 5 minutes, or until floury taste is gone.
• 24 remove from heat and add salt and nutmeg to taste.