Side Pannel
Authentic Lasagna Bolognese
Authentic Lasagna Bolognese
- Recipe Submitted by maryjosh on 07/28/2017
Ingredients List
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3-4 oz pancetta or prosciutto di parma, chopped
- 2 lbs ground beef, OR a combo or ground veal, pork and beef, or two of the three, equaling 2 lbs.
- 28 ounces canned San Marzano tomatoes,- drained and the juice and seeds squeezed from each tomato and discarded
- 2 medium onions, chopped
- 2 large carrots, finely diced
- 2 large celery stalks, finely diced
- 3 cloves of garlic, minced
- 1/2 cup dry red or white wine (your preference)
- 1/2 cup whole milk, heated with cream prior to adding
- 1/4 cup heavy cream, heated with milk prior to adding
- 1 cup chicken stock, or beef stock, or veal stock, or a combo of beef stock and chicken stock to make one cup, heated prior to adding.
- salt and fresh ground pepper to taste
Directions
1. Heat the oil and butter in a large dutch oven or oven proof pot with a cover, then add the onion, celery, and carrot and cook over medium heat until the onion turns pale gold. Add the pancetta or prosciutto, and let it cook down until most of the fat has rendered out, then add the minced garlic, and cook for another minute or two, being careful not to burn the garlic.
2. Pushing the carrots, onions, celery, garlic and pancetta off to the side of the pan (or removing it to a plate for time being), add the beef or combo of ground meats, and let sear until brown (s very important step for flavor)..then start breaking it up and letting it cook until most of the juices have evaporated. Add or push the veggies and pancetta back in with the meat, and let it cook together for another few minutes, until almost dry.
3. Turn the heat up to high and add the white or red wine, scraping up the ‘fond’ (aka flavor aka deglazing) from the bottom of the pan, then let the wine cook down until almost evaporated.
4. Turn your burner down to medium heat and add the tomatoes, breaking them up as you stir them in (or just squeeze them with your hands in a bowl prior to adding them), and let it cook for about 15-20 minutes, while stirring and scraping from the bottom of the pan.
5. Add the stock, cook for 1 minute, and then add the milk and cream and bring to a boil.
6. Now, you can either let the bolognese simmer on the stove top, uncovered, for about 3 to 5 hours, stirring and keeping watch.
2. Pushing the carrots, onions, celery, garlic and pancetta off to the side of the pan (or removing it to a plate for time being), add the beef or combo of ground meats, and let sear until brown (s very important step for flavor)..then start breaking it up and letting it cook until most of the juices have evaporated. Add or push the veggies and pancetta back in with the meat, and let it cook together for another few minutes, until almost dry.
3. Turn the heat up to high and add the white or red wine, scraping up the ‘fond’ (aka flavor aka deglazing) from the bottom of the pan, then let the wine cook down until almost evaporated.
4. Turn your burner down to medium heat and add the tomatoes, breaking them up as you stir them in (or just squeeze them with your hands in a bowl prior to adding them), and let it cook for about 15-20 minutes, while stirring and scraping from the bottom of the pan.
5. Add the stock, cook for 1 minute, and then add the milk and cream and bring to a boil.
6. Now, you can either let the bolognese simmer on the stove top, uncovered, for about 3 to 5 hours, stirring and keeping watch.
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