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Lasagna Bolognese

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Just as Anthony Bourdain made it!

Ingredients

Scale
  • 3 TBL olive oil – divided
  • 1 large onion – peeled and finely chopped
  • 2 large carrots – finely chopped
  • 3 ribs celery – finely chopped
  • 4 garlic cloves – peeled and minced
  • 1/2 tsp fresh thyme leaves
  • salt and freshly ground black pepper to taste
  • 3/4 lb ground chuck
  • 1/2 lb chicken livers – trimmed of fat and connective tissues – finely chopped
  • 3/4 lb ground veal
  • 3/4 lb ground pork
  • 6 oz tomato paste
  • 1 cup dry, crisp white wine
  • 1–1/2 cups whole milk
  • 2 bay leaves
  • 4 cups bechamel sauce – get the recipe here
  • 3/4 cup parmagiano-reggiano cheese – finely grated
  • 1 lb dry flat lasagna noodles
  • 8 oz fresh mozzarella cheese – thinly sliced

Instructions

  1. Make the bechamel sauce and set aside
  2. Heat 2 TBL olive oil in a large heavy bottom pot on medium heat, add the onion, carrot, celery, garlic and thyme and season with salt and pepper
  3. Cook while stirring with a spatula until everything is tender and has released their juices, about 8-9 minutes
  4. Stir in the livers and cook on high heat for 2 minutes, then add the beef, veal and pork
  5. Stir and break up the meats on medium heat until all the meat is browned, stirring regularly and scraping the bottom to prevent scorching
  6. Add the tomato paste, stir and cook about 20 minutes
  7. Add the wine, bring to a low boil and reduce by half, then drop in the bay leaves, add the milk and reduce the heat to a low simmer and cook for 1-1/2 to 2 hours, scraping fat or foam off the top
  8. Add water, chicken, or veal stock to thin if necessary. There needs to be enough liquid to allow for scraping the fat off the top per the last instruction, but it should not be soupy
  9. Taste and adjust seasoning with salt and pepper while it simmers
  10. Remove from heat, set aside to cool slightly and skim fat off the top with a ladle and discard
  11. Preheat your oven to 350 and coat the inside of a 9″ x 13″ baking dish with the remaining olive oil
  12. Build the lasagna beginning with a layer of bechamel, a sprinkle of shredded cheese, then a layer of noodles, and lightly cover with bolognese sauce
  13. Repeat the process until the pan is full and bolognese is the last layer, then cover the bolognese with a layer of the thinly sliced mozzarella
  14. Place the baking dish on a baking sheet in the center of the oven and bake for about 50 minutes or until the mozarella is browning and the lasagna bubbling
  15. Remove and rest for a minimum of 15-20 minutes before slicing, but it gets better resting overnight to give the flavors time to meld, reheating before serving

 

 

 

 

 

 

Find it online: https://www.cooksavorcelebrate.com/lasagna-bolognese/