Bolognese Lasagna

Recipe Courtesy of Christine Cushing

1 pound fresh lasagna

                        OR

1 ¾ cups flour

Pinch Salt

3 eggs

Bolognese Sauce

3 tablespoons olive oil

2 onions, finely chopped

1 pound lean ground beef

1 pound Italian spicy sausage, casing removed

2 cloves garlic, chopped

2 small carrots, grated

Oregano

Basil

Parsley

28 oz can tomatoes, puréed

Salt

Pepper

Béchamel Sauce

1/3 cup butter

1/3 cup plus 1 tbsp. flour

4 cups milk

Pinch freshly grated nutmeg

Salt

Pepper

2 tablespoons Pecorino Romano cheese

2 tablespoons Parmesan cheese

Assembly

Oil, for baking dish

1/3 cup freshly grated Parmesan

Directions:

Pasta:

1) Add flour and salt in a bowl.

2) Add 1 egg at a time and mix until incorporated.

3) Remove dough from bowl and knead to form a ball.

4) Cover and let stand for 1 hour.

5) Roll out pasta.

6) Cut dough into 12 pieces.

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. I got up to and including the 6^th setting (7 is too thin).

8) Cook pasta in boiling salted water for about 4 minutes or until just al dente.

9) Transfer to bowl with cold water to prevent sticking.

10) Drain on towel.

Bolognese Sauce:

1) In a large skillet, heat the olive oil on medium.

2) Add the onion and sauté 3 – 4 minutes or until soft.

3) Add the beef and Italian sausage and cook until browned.

4) Add the garlic and carrots and sauté for 3 minutes just to soften.

5) Add the oregano, basil, parsley, tomato purée, and salt and pepper and bring to a boil.

6) Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavor has developed to your liking.

7) Adjust the seasoning.

Béchamel Sauce:

1) In a medium saucepan on medium heat, melt butter.

2) Add the flour and stir with wooden spoon until a paste forms.

3) Remove from heat and add the cold milk a little at a time while stirring well between each addition.

4) Return to heat once all the milk is added and mixture is smooth.

5) Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.

6) Add a pinch of nutmeg and season with salt and pepper to taste.

7) Add the Pecorino and Parmesan cheese and stir.

Assembly:

1) Preheat oven to 350°F.

2) Oil the bottom of a 13 x 9 x 2 inch baking dish.

3) Reserve a quarter of the béchamel sauce for the top layer.

4) Layer lasagna as desired starting with pasta and alternating Bolognese sauce, grated cheese and béchamel.

5) Season well between each layer.

6) Finish with a layer of pasta, the reserved béchamel sauce and extra cheese on the top layer to finish.

7) Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.