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Bolognese Sauce Ricotta cheese egg yolks Parmesan cheese coarse salt freshly ground black pepper ground nutmeg cayenne pepper extra-virgin olive oil noodles Mozzarella unsalted butter extra-virgin olive oil onions stalks celery carrots ground sirloin ground veal milk red wine beef broth tomato paste coarse salt freshly ground pepper
Viewed: 105 - Published at: 3 years agoIngredients
- Bolognese Sauce (recipe follows)
- 1 3-pound container ricotta cheese
- 3 large egg yolks
- 1 cup (about 3 ounces) grated Parmesan cheese
- 1 tablespoon plus 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- Pinch of cayenne pepper
- 2 tablespoons extra-virgin olive oil
- 1 1-pound box uncooked lasagne noodles
- 1 pound fresh mozzarella, sliced into 1/4-inch rounds
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 onions, cut into 1/4-inch dice
- 3 stalks celery, cut into 1/4-inch dice
- 3 carrots, peeled and cut into 1/4-inch dice
- 2 pounds ground sirloin
- 2 pounds ground veal
- 1 quart whole milk
- 2 cups red wine
- 3 1/2 cups homemade or low-sodium store-bought beef broth
- 1 cup tomato paste
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon freshly ground pepper
- (makes about 3 quarts)
Method
- Bring the sauce to room temperature.
- In a large bowl, whisk the ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper.
- Chill the filling until ready to assemble the lasagne.
- Preheat the oven to 400F.
- Butter an 11 x 14 x 3-inch lasagne baking pan.
- Bring a large pot of water to a boil.
- Add the olive oil and the remaining tablespoon salt.
- One at a time, add the lasagne noodles; cook until al dente, 2 to 3 minutes less than the manufacturers instructions.
- Remove the noodles with tongs; drain in a colander.
- Spread about 3 cups sauce on the bottom of the baking dish.
- Place a single layer of lasagne noodles over the sauce, overlapping them slightly.
- Spread about 2 cups sauce over the noodles and about half of the ricotta filling mixture over the sauce.
- Top with a layer of lasagne noodles, again slightly overlapping them.
- Repeat with more sauce and the remaining ricotta filling mixture.
- Top with a final layer of lasagne noodles.
- Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
- Bake until the sauce is bubbling and the cheese is melted, at least 1 hour.
- Cover with aluminum foil if the cheese starts to brown too early.
- Let the lasagne stand 10 to 15 minutes before serving.
- Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.
- Add the onions, and cook until they begin to soften, about 5 minutes.
- Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes.
- Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink.
- Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
- Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.
- Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes.
- If using for lasagne, set aside to cool slightly before assembling.
