Better than your grandma’s lasagna?

You gotta make it to find out.

Red Sauce:
2lb Ground Beef 900g
1lb Ground Pork 450g
1 Onion 360g
1 Carrot 180g
2 Stalks Celery 180g
3 Bay Leaves
1 tsp Dried Basil
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Dried Red Pepper
3 Cloves Garlic
Parmesan Rinds
2 tsp Salt
1 tsp Pepper
(1-2 Tbsp of the rendered grease from earlier – optional)
Approx – 6lb Crushed Tomatoes 2.72kg
Water
Salt
Pepper
1 Cup Heavy Cream

Directions:
Fry the ground meat in the largest pot you own. As the fat renders set it aside for later, so that the meat browns instead of boiling.

Once the meat has started to brown, add the finely diced veggies.

Steam those for 5 minutes before deglazing with a glass of red wine. Measure with your heart.

Scrape off all the browned bits of meat, and then add your spices, tomatoes, and water until the whole mix is fully covered with water and simmers loosely.

Simmer on low, covered for 4 hours (or more).

When the sauce reaches its ultimate thickness add salt, pepper, and heavy cream to taste.

Bechamel:
4 Tbsp Butter 50g
7 Tbsp Flour 50g
1 Pint Whole Milk 500ml
¼ tsp Nutmeg 1g
1/2c Grated Parm 30g

Melt the butter, then stir in the flour.

Add the milk gradually while constantly whisking.

Whisk constantly for a few minutes until the sauce thickens and you don’t taste raw flour anymore.

Add nutmeg and cheese.

Fresh Pasta;
There is not a recipe for homemade pasta… it’s a feel thing, so please watch my video on “Homemade Pasta” or start here and use your heart.

5 Yolks
2 Whole Eggs
300g Flour

Add flour till it stops sticking, then knead it all together till you can’t anymore.

Lasagna:
Assemble the lasagna in alternating layers.

Optionally top with some mozzarella cheese and cook at 350F / 175C for 20 minutes.

Then top with freshly grated Parmesan cheese in a full layer. And broil under supervision till the cheese is burnt to your liking.

Rest 10-15 minutes so you don’t scorch your mouth. And enjoy.

#lasagna #italianfood #cooking #recipe #bolognese

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