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Receta Bolognese Lasagna
by Global Cookbook

Bolognese Lasagna
Calificación: 4/5
Avg. 4/5 1 voto
 
  Raciónes: 6

Ingredientes

  • 1 3/4 c. flour
  • 1 pch salt
  • 3 x Large eggs Bolognese Sauce
  • 3 Tbsp. extra virgin olive oil
  • 2 x onions, finely minced
  • 1 1/2 lb lean grnd beef
  • 1 sm Italian spicy sausage, casing removed
  • 2 clv garlic, minced
  • 2 sm carrots, finely diced Several sprigs fresh thyme
  • 2 x bay leaves
  • 2 tsp dry oregano
  • 1 x 28 ounce can plum tomatoes with juice, minced coarse salt and freshly cracked black pepper
  • 1 bn fresh basil, washed, stemmed, and minced Bechamel Sauce
  • 1/3 c. butter
  • 1/3 c. plus 1 tbsp. flour
  • 4 c. lowfat milk
  • 1 pch freshly grated nutmeg coarse salt and freshly cracked black pepper
  • 2 Tbsp. Pecorino Romano cheese
  • 2 Tbsp. Parmesan cheese Assembly oil, for baking dish
  • 1/3 c. freshly grated Parmesan coarse salt and freshly cracked black pepper

Direcciones

  1. In a stand mixer fitted with the dough hook attachment add in flour and salt to the mixing bowl.
  2. With mixer on low speed, add in 1 egg at a time till incorporated.
  3. Continue to mix for 3 to 4 min till the dough starts to come together.
  4. Remove dough from mixer and knead to create a ball.
  5. Cover and let rest for 1 hourRoll out pasta.
  6. Cut dough into 12 pcs.
  7. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.
  8. Cook pasta in boiling salted water for about 4 min or possibly till just al dente.
  9. Transfer to bowl with cool water to prevent sticking.
  10. Drain on towel.
  11. Bolognese Sauce:In a large skillet, heat the extra virgin olive oil on medium.
  12. Add in the onion and saute/fry 3 to 4 min or possibly till soft.
  13. Add in the beef and Italian sausage and cook for 5 to 7 min or possibly till browned.
  14. Add in the garlic and carrots and saute/fry for 3 min just to soften.
  15. Add in the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
  16. Reduce heat to low and simmer, covered, for 55 to 60 min or possibly till sauce is thickened and flavour has developed to your liking.
  17. Add in the fresh basil and adjust seasoning.
  18. Bechamel Sauce:In a medium saucepan on medium heat, heat butter.
  19. Add in the flour and stir with wooden spoon till a paste forms.
  20. Remove from heat and add in the cool lowfat milk a little at a time while stirring well between each addition.
  21. Return to heat once all the lowfat milk is added and mix is smooth.
  22. Continue stirring over medium heat till sauce comes to a boil and thickens, about 5 min.
  23. Add in a healthy pinch of nutmeg and season with salt and pepper to taste.
  24. Add in the Pecorino and Parmesan cheese and stir.
  25. Assembly:Preheat oven to 350 degrees F.
  26. Oil the bottom of a 13- by 9- by 2-inch baking dish.
  27. Reserve a quarter of the bechamel sauce for the top layer.
  28. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel.
  29. Season well between each layer.
  30. Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).
  31. Bake lasagna in middle of oven for about 35 to 40 min or possibly till golden brown.
  32. This lasagna is the perfect balance of cream, cheese and meat. You'll need a pasta machine to make the pasta. It's a fairly involved recipe but the end result makes it all worthwhile. I think you'll agree.
  33. Yield is 6 to 8 servings.