I use a combination of Asiago or Pecorino Romano and Parmigiano-Reggiano cheese in this lasagne. Asiago is similar to Parmigiano because it has a slightly nutty and sweet flavor. The Ragù is enough for two lasagne or enough for another meal or two with pasta. I start out making the Ragù one to three days before I assemble the lasagne. Many times, I freeze the unbaked lasagne to have another evening. Just remember to bring it out to defrost before baking. This style of lasagne is also known as Tuscan Lasagne. You can also substitute Pecorino Romano for the Asiago, or just use all Parmigiano.
Sofritto
1 large yellow onion, chopped
1 large yellow onion, chopped
2 medium carrots, peeled and cut into chunks
2 stalks celery, chopped
4 cloves garlic
2 stalks celery, chopped
4 cloves garlic
Ragù
2 T olive oil
¼ lb pancetta, chopped
¼ lb pancetta, chopped
2 lbs lean ground beef
1 lb ground pork
½ cup dry red wine
3 cups chicken stock
1 (12-oz) can tomato paste
1 (8-oz) can tomato sauce
4 T unsalted butter
1 cup whole milk
1 t minced freeze-dried or 2 t minced fresh oregano
8 leaves fresh basil, torn or chiffonade
½ cup freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
½ t red pepper flakes (optional)
In a food processor fitted with a steel blade, process the carrots, onion, celery, and garlic until fairly fine; like a minced soffritto.
In a Dutch oven, over medium-low heat, add 1 tablespoon of the oil and cook the
4 T unsalted butter
1 cup whole milk
1 t minced freeze-dried or 2 t minced fresh oregano
8 leaves fresh basil, torn or chiffonade
½ cup freshly grated Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
½ t red pepper flakes (optional)
In a food processor fitted with a steel blade, process the carrots, onion, celery, and garlic until fairly fine; like a minced soffritto.
In a Dutch oven, over medium-low heat, add 1 tablespoon of the oil and cook the
soffritto for 15 minutes, stirring often.
Remove to a large bowl and set aside.
In the same pan, raise the heat to medium, add the pancetta and cook for 5 minutes.
Add one pound of the ground beef and cook 10 minutes.
Add the other pound of beef and cook 10 minutes.
Remove to the same large bowl.
Add the ground pork and cook another 10 minutes.
Return all of the meat-soffritto mixture to the pot.
Season with salt and pepper.
Stir in the wine.
Cover and cook 10 minutes.
Add chicken stock, tomato paste, and tomato sauce.
Cover and cook slowly for 3 hours, stirring often.
Add the butter and rest of the ingredients and simmer, uncovered another 45 minutes, stirring often.
Besciamella (Béchamel)
8 T unsalted butter
1 cup all-purpose flour
8 cups whole milk
1 t grated nutmeg
2 t sea salt
2 t sea salt
½ t ground black pepper
In a medium saucepan over medium heat, melt butter until foaming; add flour and cook, whisking constantly for 2 minutes. Do not brown.
Gradually whisk in milk. Increase heat to medium-high and bring to a gentle boil, while whisking constantly. Add salt and nutmeg, reduce the heat to the lowest setting, and
simmer 2 minutes, until it thickens slightly.
Turn off heat and set aside.
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup freshly grated Asiago or Pecorino Romano cheese
Mix the above cheese together in a bowl.
1 lb fresh lasagne sheets
Preheat oven to 375 degrees F.
Spread a layer of ragù in the bottom of a lasagna pan.
Cover with a layer of pasta, a layer of besciamella, a layer of grated mixed Parmigiano and Asiago, and a layer of ragù.
Repeat 3 more times, ending with a layer of besciamella.
Sprinkle the last of the grated cheeses over the top.
Cover loosely with parchment-lined aluminum foil or spray your inside of the foil with oil and bake in the oven for 1 hour.
Remove foil, add a little more cheese, and continue to bake another 15 minutes.
Remove from oven and allow to cool for 15 minutes before cutting and serving.
Serves 8
In a medium saucepan over medium heat, melt butter until foaming; add flour and cook, whisking constantly for 2 minutes. Do not brown.
Gradually whisk in milk. Increase heat to medium-high and bring to a gentle boil, while whisking constantly. Add salt and nutmeg, reduce the heat to the lowest setting, and
simmer 2 minutes, until it thickens slightly.
Turn off heat and set aside.
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup freshly grated Asiago or Pecorino Romano cheese
Mix the above cheese together in a bowl.
1 lb fresh lasagne sheets
Preheat oven to 375 degrees F.
Spread a layer of ragù in the bottom of a lasagna pan.
Cover with a layer of pasta, a layer of besciamella, a layer of grated mixed Parmigiano and Asiago, and a layer of ragù.
Repeat 3 more times, ending with a layer of besciamella.
Sprinkle the last of the grated cheeses over the top.
Cover loosely with parchment-lined aluminum foil or spray your inside of the foil with oil and bake in the oven for 1 hour.
Remove foil, add a little more cheese, and continue to bake another 15 minutes.
Remove from oven and allow to cool for 15 minutes before cutting and serving.
Serves 8
