Entreé
Lasagna Bolognaise (2017)
Preheat oven to 375ºF
INGREDIENTS
PROVENCAL SAUCE
- 2 White Onion, roughly chopped
- 2 cans Plum Tomatoes, A10, peeled
- 6 clvs Garlic
- 700 mL White Wine
- 4 lb Plum Tomatoes
- 8 oz Tomato Paste
- 1 bunch Basil
- 3 L Vegetable Stock
- 2 T Salt
- 2 T Ground Black Pepper
EGGPLANT
- 2 Eggplant, peeled, julienne the peel
- 1 T Sea Salt
- 200 mL Olive Oil
RAGU BOLOGNAISE
- 1 Onion, finely diced
- 1 stalk Celery, finely diced
- 1 clvs Garlic, finely chopped
- 1 lb Ground Veal
- 1 lb Ground Pork
- 4 oz Pancetta
- 2 T Tomato Paste
- 250 mL Milk
- 250 mL White Wine
- 2 T Parmesan, grated
- 1 T Salt
- 1 T Ground Black Pepper
BECHAMEL
- 5 T Butter
- 4 T Flour
- 700 mL Milk
- 2 t Salt
- ½ t Nutmeg
- 8 oz Parmesan, for assembly
INSTRUCTIONS
FOR THE PROVENCAL SAUCE
- Sauté the white onions and garlic in olive oil
- Once softened, add the white wine and reduce by 2/3rds
- Add the tomato paste and cook out for 3 minutes
- Add the plum tomatoes and cook for a further 10 minutes, until the tomatoes come down
- Add the vegetable stock and peeled tomatoes-cook for a further 40 minutes
- add the basil, then puree with a hand held blender, season with salt and ground black pepper-reserve
FOR THE EGGPLANT
- Deep fry the eggplant peel in clean oil @ 130ºC until crispy
- Place on parchment paper and season with salt and ground black pepper
- Reseve for service.
FOR THE RAGU BOLOGNAISE
- In a heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
- Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
- Add the veal, pork, and pancetta and stir into the vegetables.
- Add the meat over high heat, stirring to keep the meat from sticking together until browned.
- Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
- Season with salt and pepper, to taste, and remove from the heat.
FOR THE BECHAMEL
- In a medium saucepan, heat butter until melted.
- Add flour and stir until smooth.
- Over medium heat, cook until light golden brown, about 6 to 7 minutes
- Meanwhile, heat milk in separate pan until just about to boil.
- Add milk to butter mixture a little at a time, whisking continuously until very smooth and bring to a boil.
- Cook 30 seconds and remove from heat.
- Season with salt and nutmeg and set aside.
FOR THE ASSEMBLY
- Preheat the oven to 375 degrees F.
- In a 4" hotel half pan, assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated parmigiano, a layer of pasta, a layer of béchamel, a layer of ragu, a sprinkling of grated Parmigiano etc. until all sauce and pasta are used up. The top layer should be pasta with béchamel over it.
- Top the lasagne with grated Parmigiano-Reggiano and bake in the oven for 30 to 45 minutes, until the edges are browned and the sauces are bubbling.
- Remove and allow to cool for 10 minutes before slicing.
- Spoon the Provençale sauce into the base of the bowl, so the bottom is covered
- Place a 3"x3" slice of the lasagna onto the sauce
The Lasagna Bolognaise (2017) has been offered on the Palo menu.
Source: DCL Shared Menu
Created 2023-01-26 12:44:41 – Last Modified 2024-02-02 08:14:59