Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375 degrees F. | 2. Butter the lasagne pan well and add a very thin layer of meat sauce. | 3. Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce. | 4. When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan. | 5. Bake for about 30 minutes. | 6. Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes. | 7. Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste. | 8. Bolognese Sauce: | 9. Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. | 10. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan. | 11. Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off. | 12. Besciamella: | 13. Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste. | 14. Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter				684.0	31.428	21.372	57.6
no boil lasagna noodle	1.5	boxes		126.0833	0.0	28.05	0.7083
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
olive oil				596.7	0.0	0.0	67.5
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
red onion	1			-	-	-	-
carrot	3		medium	157.44	36.7872	3.5712	0.9216
celery rib	3			126.0833	0.0	28.05	0.7083
pancetta	5	ounces	cut	126.0833	0.0	28.05	0.7083
red pepper flake	1/2	teaspoon	crushed	126.0833	0.0	28.05	0.7083
flat leaf parsley	2	handfuls	chopped	126.0833	0.0	28.05	0.7083
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
veal	1	lb	ground	607.4680000000001	6.3467	98.3736	20.9894
red wine	1	cup		-	-	-	-
tomato	3	cans		120.6297	26.0694	5.8975	1.3403
kosher salt black pepper			ground	126.0833	0.0	28.05	0.7083
milk	1	cup		148.84	11.6632	7.686	7.9788
butter	1/2	cup		684.0	31.428	21.372	57.6
purpose flour	1/2	cup		126.0833	0.0	28.05	0.7083
milk	4 1/2	cups		148.84	11.6632	7.686	7.9788
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
kosher salt black pepper			ground	126.0833	0.0	28.05	0.7083

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