Lasagna Bolognese

Recipe Ingredients

2 tablespoons	30ml	Butter
6		Strips bacon - diced
1/4 lb	113g / 4oz	Ham - diced
1/2 lb	227g / 8oz	Ground veal or ground pork
		= (or 1/4 lb of each)
1 lb	454g / 16oz	Ground beef
1 1/2 cups	93g / 3.3oz	Chopped onion
1/2 cup	55g / 1.9oz	Finely-chopped carrot
1/2 cup	55g / 1.9oz	Finely-chopped celery
1/4 lb	113g / 4oz	Thinly-sliced mushrooms
3		Garlic cloves - minced
1		Ground cloves
1/4 teaspoon	1.3ml	Ground nutmeg
3 tablespoons	45ml	Tomato paste
1 cup	237ml	Dry white wine
3 cups	711ml	Chicken stock
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
4		Chicken livers - finely chopped
1/2 cup	118ml	Heavy cream
1/4 cup	36g / 1.3oz	Chopped parsley
1 1/2 lbs	681g / 24oz	Fresh spinach pasta
		Bechamel Sauce - (see below)
1 cup	237ml	Freshly-grated Parmesan
		Bechamel
6 tablespoons	90ml	Butter
6 tablespoons	90ml	Flour
4 1/2 cups	1066ml	Milk
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Nutmeg

Recipe Instructions

In a large pot heat the butter over medium high heat. Add the bacon and ham and saute until caramelized and light brown, about 10 minutes. Add the ground meats and cook over high heat until well-browned, stirring constantly, about 20 minutes.

Add the onions, carrots, celery, and mushrooms and cook until soft, about 5 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and cook until almost evaporated.

Add stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper, to taste.

Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.

Preheat the oven to 350 degrees.

Butter a large rectangular baking dish, then spoon 1/2-cup of meat sauce onto the bottom of the dish. Cover with 1 sheet of fresh pasta. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of bechamel, then a light dusting of cheese. Repeat layering lasagna, sauces, and cheese in this manner until all have been used, ending with a topping of bechamel and cheese.

Bake until the lasagna is bubbling and golden brown, about 1 hour. Allow to rest 10 minutes before serving.

For Bechamel: In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minute, stirring. Allow to cook another 5 minutes, or until floury taste is gone. Remove from heat and add salt and nutmeg to taste.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A31) - from the - TV FOOD NETWORK

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