Friday, March 4, 2011

Lazy Bolognese-Style Lasagna - Rachael Ray

•Salt and pepper
•1 pound wavy lasagna noodles, broken into irregular pieces
•2 tablespoons extra virgin olive oil (EVOO)
•1 1/2 pounds ground beef
•1 onion, finely chopped
•2-3 large cloves garlic, finely chopped
•1 small carrot, finely chopped or grated
•1 sprig rosemary, finely chopped
•A sprinkle of ground cloves
•1/4 cup tomato paste
•1 cup white wine or an additional 1 cup beef stock
•2 cups beef stock
•3 tablespoons butter
•2 rounded tablespoons flour
•2 cups whole milk
•Freshly grated nutmeg, to taste
•Freshly grated Parmigiano Reggiano cheese

Serves 4

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente.

In a Dutch oven, heat the EVOO, two turns of the pan, over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7-8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine or vegetable stock for 1 minute. Stir in the beef stock and simmer for a few minutes longer.

Pre-heat the broiler and position a rack in the center of the oven.

In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.

Toss the pasta with the meat sauce and arrange in a casserole. Pour the bechamel sauce over the top in an even layer. Top with a layer of Parmigiano Reggiano and broil in the oven to brown the top

No comments:

Post a Comment

01 09 10