Return to Recipe List
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

  1. Sauté the white onions and garlic in olive oil
  2. Once softened, add the white wine and reduce by 2/3rds
  3. Add the tomato paste and cook out for 3 minutes
  4. Add the plum tomatoes and cook for a further 10 minutes, until the tomatoes come down
  5. Add the vegetable stock and peeled tomatoes-cook for a further 40 minutes
  6. add the basil, then puree with a hand held blender, season with salt and ground black pepper-reserve

FOR THE EGGPLANT

  1. Deep fry the eggplant peel in clean oil @ 130ºC until crispy
  2. Place on parchment paper and season with salt and ground black pepper
  3. Reseve for service.

FOR THE RAGU BOLOGNAISE

  1. In a heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
  2. 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.
  3. Add the veal, pork, and pancetta and stir into the vegetables.
  4. Add the meat over high heat, stirring to keep the meat from sticking together until browned.
  5. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
  6. Season with salt and pepper, to taste, and remove from the heat.

FOR THE BECHAMEL

  1. In a medium saucepan, heat butter until melted.
  2. Add flour and stir until smooth.
  3. Over medium heat, cook until light golden brown, about 6 to 7 minutes
  4. Meanwhile, heat milk in separate pan until just about to boil.
  5. Add milk to butter mixture a little at a time, whisking continuously until very smooth and bring to a boil.
  6. Cook 30 seconds and remove from heat.
  7. Season with salt and nutmeg and set aside.

FOR THE ASSEMBLY

  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Remove and allow to cool for 10 minutes before slicing.
  5. Spoon the Provençale sauce into the base of the bowl, so the bottom is covered
  6. 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