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"Remember, this is a meat sauce not a tomato sauce with meat" |
For meat, used mixture of (veal or beef) and pork
For tomatoes, uses San Marzano or organic
- 2 796mL cans of tomatoes
- 1/4 olive oil
- 2 oz pancetta, chopped
- 2 c chopped onions and 1/2 cup finely chopped carrots and 1/2 c celery, pureed in food processor
- 2 tsp chopped fresh garlic
- 1/4 c chopped italian parsley
- 1 lb ground beef or veal
- 1 lb ground pork
- salt and freshly ground pepper
- 1/2 white wine
- 1 c beef stock
- 2 Tbsp tomato paste
- Chop tomatoes and reserve (don't need the juice)
- Heat oil in dutch oven or equivalent over med-low heat. Add pancetta and sauté for 1 minute. Add onions, carrot and celery (aka mirepoix) and cook gently until vegetables are very soft and begin to brown (at least 10m, could be more). Stir in garlic and parsley and cook for 3 minutes more.
- Increase heat to medium. Add meats, stirring to break up clumps of meat. Sauté until meat loses its pinkness, about 5 minutes. Season with salt and pepper. Degrease if needed.
- Add wine and boil until wine is mostly evaporated and mixture is saucy, about 4 minutes. Stir in stock, tomato paste and reserved tomatoes. Bring to boil, reduce heat to low and cook till dry. Simmer for 1/2 h then remove the lid and turn the heat up to medium low. Sauce should be thick and very tasty.
- Simmer gently for a few minutes if it is too think. Reseason if needed. Makes about 9c of sauce.
- 1/2 c butter
- 1/2 c flour
- 5 cups of milk
- 1 bay leaf
- Salt and freshly ground pepper
- Pinch of nutmeg
- Heat butter over medium heat in heavy pot. When butter has melted whisk in flour and cook for 1 minute or until flour is cooked, being careful not to brown the flour.
- Remove from heat and slowly whisk in milk.
- Add bay leaf, return to heat and bring to a boil, stirring. Season well with salt and pepper and a pinch of nutmeg.
- 11 "precooked" lasagna noodles (or cook your own if so inclined)
- 1 recipe bechamel sauce
- 1 recipe meat sauce
- 2 c grated parmesan
- 2 Tbsp butter, cut into small pieces
- Butter or oil a 9x13" ovenproof gratin dish. Spread a thin layer of bechamel on the base. Divide remaining bechamel and meat sauces into 3 portions. COver the layer of bechamel with noodles. Top noodles with one third of bechamel and one third of meat sauce. Sprinkle with 1/2 c parmesan cheese.
- Repeat layering twice, finishing with meat sauce. Sprinkle with remaining parmesan and dot with butter.
- Preheat oven to 400F. Bake in upper third of oven for 45m or until a crust forms on top and the filling is bubbling. Cover loosely with foil for the last 10 miutes if lasagna is getting too dark.