Lasagna Bolognese
Lasagna Bolognese
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
Bolognese Sauce
- 2 tablespoons Fustini's Basil Crush olive oil
- 2 pounds lean ground beef
- 1 cup onion, very small dice
- 3/4 cup celery, very small dice
- 3/4 cup carrot, very small dice
- 3 cups whole peeled tomatoes
- pinch salt
- 1 teaspoon Fustini’s Vinoso vinegar
- 1 tablespoon dried basil
Parmesan Béchamel
- 3 tablespoons butter
- 2 tablespoons Fustini's Basil Crush olive oil
- 3 tablespoons flour
- 3 cups of milk
- pinch salt
- pinch nutmeg
- white pepper
- 1/2 cup grated Parmesan cheese
Pasta
- 1 package of lasagna noodles cooked al dente
OR
- 3/4 cup Semolina Flour
- 1/4 cup AP flour
- pinch salt
- 1 egg
- 1 tablespoon Fustini's Basil Crush olive oil
- 1 teaspoon fresh basil, chiffonade
- 2 tablespoons cold water
Directions
- Heat oil in a large pot over moderate heat and add ground beef. Cook, stirring often until all liquid is gone and beef is fully browned - 20 minutes. Add onion, celery and carrot and cook until soft - another 8 minutes - stirring often. Add tomatoes, salt, vinegar and dried Basil and bring to simmer. Cook until tomatoes break down and sauce thickens slightly - 60 minutes. Layer sauce, pasta and bé,chamel in a 9 x 13" pan. Bake in a preheated 350-degree oven covered for 60 minutes. Serve with more sauce on the side.
- Heat butter and oil in a medium pot over low heat. Add flour and cook 3-5 minutes whisking constantly. Add milk and bring to simmer. Simmer, whisking constantly until thickened. Add seasoning, remove from heat, whisk in cheese. Continue whisking until all cheese is melted and bé,chamel is shiny.
- Combine semolina, flour and salt in a bowl. Add egg, oil, basil, and water and whisk with a fork until ball forms. Knead ball on a lightly floured work surface until soft and elastic. Let rest in plastic wrap 60 minutes then roll to 1/8 inch.
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