Lasagna with Hearty Beef Bolognese
6 cups Hearty Beef Bolognese
2 cups ricotta
3/4 cup freshly grated Parmesan
1/2 cup mascarpone
1 large egg, beaten
1 pound dried lasagna noodles
Extra-virgin olive oil
1 1/2 cups shredded mozzarella
Chopped fresh Italian parsley
Prepare Bolognese. Cool.
Combine ricotta, 1/2 cup of Parmesan, mascarpone and egg. Cover. Refrigerate.
Cook noodles until al dente. Drain. Plunge into bowl of iced water to stop cooking. Remove from water. Lay on oiled baking sheet.
Preheat oven to 375 degrees. Brush 13-by-9-by-3-inch baking dish with olive oil. Lay about 3 noodles lengthwise side by side on bottom of dish to cover. Cover with layer of Bolognese sauce. Top with another layer of noodles. Cover with half ricotta mixture. Add another layer each of noodles, sauce, noodles and ricotta. Top with final layer of noodles and sauce. Sprinkle with mozzarella and Parmesan.
Bake for about 45 minutes. Remove from oven. Let rest at room temperature for 10 minutes before cutting. Sprinkle portions with parsley.
Yield: Serves 8
Hearty Beef Bolognese
6 tablespoons extra-virgin olive oil
1 pound lean ground beef
Salt
Freshly ground black pepper
2 teaspoons minced shallots
1 teaspoon minced garlic
1/2 cup dry red wine
5 pounds Roma tomatoes, cored, peeled, seeded and chopped
2 tablespoons tomato paste
3 tablespoons sugar
1 bouquet garni, (2 sprigs each rosemary, basil, parsley, 1 sprig oregano, 2 bay leaves, 1 tablespoon black peppercorns)
1 medium onion, finely diced
1 medium carrot, finely diced
1 medium celery stalk, finely diced
2 cups chicken stock
Sauté beef in olive oil until evenly browned. Season with salt and pepper. Add shallots and garlic. Cook 3 minutes more.
Deglaze with red wine. Cook until almost all liquid is absorbed.
Add tomatoes, paste, sugar and bouquet garni. Boil. Reduce heat. Simmer, covered, for about 45 minutes.
Sauté vegetables in olive oil until onion is translucent.
Add vegetables and stock to meat sauce. Simmer until thickened, about 30 minutes more. Adjust seasonings with salt, pepper or sugar, if necessary.
Yield: Makes about 4 to 6 servings
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