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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large sauté pan, heat 1 tablespoon oil over medium heat. Add onion and fry for about 10 minutes. | 2. While the onion is cooking, chop the pancetta. The best way to do this is to roll it up, cut lengthwise then across. | 3. Once onion is softened, add the pancetta and cook for another 5 minutes. | 4. Place the pancetta and onion in a 6 quart dutch oven, add another tablespoon of oil to the sauté pan and return to heat. | 5. Add the ground beef and cook until browned. Transfer to the dutch oven, add another tablespoon of oil to pan and return to heat. | 6. Add the ground pork and brown. | 7. Once pork has browned, add it to the dutch oven. | 8. Preheat oven to 275°F (140°C, Gas Mark 1). | 9. Place dutch oven on burner and stir ingredients together. Add the tomatoes, tomato purée, red wine, salt, pepper, and about ¼ nutmeg, grated. Stir all ingredients together and bring to a simmer. | 10. While bringing mixture to a simmer, tear half of the basil leaves from the stem, tear or chop the leaves and add them to the pot. As soon as the mixture is simmering, place in preheated oven. You do not need to cover the mixture. | 11. Here the recipe says to let simmer for 3 hours before giving a stir, I stirred every 45 minutes. | 12. When liquid has reduced to a concentrated sauce, season to taste with salt and pepper and add the remainder of the basil. | 13. About 20-30 minutes before the ragú bolognese is due to come out of the oven, begin the bechamel sauce. | 14. Place the milk, butter, flour, salt and pepper, and garlic in a large saucepan. Heat oven medium-low heat and whisk until simmering and thickened. Reduce heat as low as possible and simmer for 10 minutes more. | 15. Sieve the sauce into a large bowl and add the cream. Adjust seasoning and add another quarter of nutmeg. | 16. Preheat oven to 350°F (Gas mark 4, 180°C). | 17. Now for the assembly. Organize your materials in the order in which you will use them, with the baking dish on a cookie sheet (to catch spillage) in the middle. | 18. Spread a thin layer of the ragú bolognese on the bottom of the pan. Cover with ¼ of the bechamel sauce, diced mozzarella and a sprinkling of Parmesan cheese. Add a layer of lasagna noodles (They don't need to be cooked, the large amount of sauce cooks the noodles). Repeat in this manner, finishing off with a top layer of cream sauce and a coating of Parmesan cheese. | 19. Place in oven (be sure to keep the baking sheet underneath!) and bake for 45-50 minutes or until golden brown and bubbling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	lb		100.8667	0.0	22.44	0.5667
mozzarella cheese	14	ounces	diced	1285.933	108.0342	53.8187	70.9248
parmigiano reggiano cheese	4	ounces		100.8667	0.0	22.44	0.5667
beef	12	ounces	ground	673.5839	0.0	66.0657	43.3067
pork	12	ounces	ground	1279.152	0.0	47.3218	119.3081
pancetta	200			100.8667	0.0	22.44	0.5667
extra virgin olive oil	4	tablespoons		100.8667	0.0	22.44	0.5667
white onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	2		chopped	100.8667	0.0	22.44	0.5667
tomato	630		chopped	25332.2339	5474.5772	1238.4648	281.4693
tomato puree	6	tablespoons		35.625	8.4188	1.5469	0.1969
red wine	6	fluid		-	-	-	-
nutmeg				-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
basil	15			3.0475	0.3511	0.4174	0.0848
milk	6	cups		893.04	69.9792	46.11600000000001	47.8728
butter	6	ounces		969.57	44.5492	30.2948	81.648
flour	4	ounces		415.0366	90.8658	6.7472	1.6103
salt				-	-	-	-
pepper				-	-	-	-
garlic clove	2		minced	-	-	-	-
heavy cream	6	fluid		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.