Lasagne alla Bolognese
10 cups Ragu alla Bolognese (recipe below)
1 (9-ounce) box no-boil lasagna noodles
12 ounces mild provolone cheese, very thinly sliced
4 cups Béchamel Sauce (see recipe below)
1 cup finely grated Parmigiano-Reggiano cheese
1. Heat the oven to 375°F and arrange a rack in the middle. Spread 2 cups of the Bolognese sauce in a thin layer over the bottom of a 13-by-9-inch baking dish.
2. Construct the lasagne by layering 4 noodles over the sauce. Top with another 2 cups Bolognese sauce and spread it evenly to the edges of the dish; cover with 1/4 (3 ounces) of the sliced provolone cheese. Spread 1 cup of the béchamel sauce in a thin layer and top with 1/4 cup of the grated Parmigiano-Reggiano cheese.
3. Place the next layer of lasagna noodles perpendicular to the direction of the first layer and top with another layer of filling (using the same amounts of ingredients as above). Repeat 2 more times, being sure to place each layer of lasagna noodles perpendicular to the previous layer.
4. Cover the dish tightly with aluminum foil. Place on the center rack of the oven and bake for 40 minutes or until the cheese is melted and bubbling. Remove the foil and continue baking until the edges are brown and the noodles are completely tender, about 20 minutes more. Allow to stand for 20 to 30 minutes before slicing.
Ragu alla Bolognese
1/2 cup olive oil
1 medium yellow onion, finely chopped
4 medium garlic cloves, finely chopped
2 medium carrots, finely chopped
2 celery stalks, finely chopped
1 bunch Italian parsley, finely chopped
1 1/2 pounds ground veal (or ground pork)
2 (28-ounce) cans chopped tomatoes
1 (6-ounce) can tomato paste
2 tablespoons unsalted butter (1/4 stick)
1 1/2 tablespoons kosher salt
1 cup whole milk
1. Heat oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When oil shimmers, add onion and garlic, and cook until vegetables are translucent, about 5 minutes. Season with salt and freshly ground black pepper. Add carrots, celery, and parsley, and cook until tender, about 5 minutes.
2. Add ground veal and stir to break up meat. Once meat starts to color, about 8 to 10 minutes, add tomatoes and stir until well mixed and tomatoes start to simmer, about 5 minutes.
3. Add tomato paste and butter, and stir until evenly mixed and butter is melted. Add salt, and season well with freshly ground black pepper.
4. Add milk and mix until thoroughly incorporated. Reduce heat to low and bring to a simmer. Cook uncovered until sauce is thick and reduced by a quarter, about 60 minutes.
4 tablespoons unsalted butter (1/2 stick)
1/4 cup minced shallots (optional)
1/4 cup all-purpose flour
2 cups warm whole milk
1 bay leaf
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1. Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.
2. Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.
3. Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using.
Shared from: http://www.chow.com/recipes/10789-bechamel-sauce