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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 358 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes. | 2. Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry. | 3. Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes. | 4. Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes. | 5. Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf. | 6. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter. | 7. Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top. | 8. Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet. | 9. Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bolognese sauce				201.7338	0.0	44.8801	1.1333
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
pancetta	1/2	pound	diced	201.7338	0.0	44.8801	1.1333
celery	2	cups	chopped	32.32	5.9994	1.3938	0.3434
carrot	1 3/4	cups	chopped	91.84	21.4592	2.0832	0.5376
onion	1 1/4	cups	chopped	80.0	18.68	2.2	0.2
chuck	1 1/2	pounds	ground	952.0022	2.108	143.6843	41.2761
pork shoulder	1	pound	ground	575.7346	0.0	102.1816	15.4134
salt black pepper	to taste		ground	201.7338	0.0	44.8801	1.1333
white wine	1	cup		-	-	-	-
no salt tomato	1 1/2	cups	crushed	88.2	19.5142	4.41	1.1025
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
white sugar	1	teaspoon		16.254	4.1992	0.0	0.0
beef broth	1/2	cup		8.4	0.048	1.368	0.264
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
milk	1/2	cup		74.42	5.8316	3.843	3.9894
bechamel sauce				201.7338	0.0	44.8801	1.1333
butter	5	tablespoons		85.5	3.9285	2.6715	7.2
purpose flour	1/4	cup		201.7338	0.0	44.8801	1.1333
milk	4	cups		74.42	5.8316	3.843	3.9894
bay leaf	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
lasagna	8			7.68	1.1520000000000001	0.568	0.184
parmesan cheese	2	cups	grated divided	592.0	64.0	64.0	8.0

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