s LAZY BOLOGNESE_STYLE LASAGNA ****
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s LAZY BOLOGNESE_STYLE LASAGNA ****
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Ingredients
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Instructions *** 4-19-2011very good, takes a bit of cooking as there seemed to be too much liquid *** Marcus Nilsson By: Rachael Ray From: 30-Minute Meals Ingredients: * Salt and pepper * 1 pound wavy lasagna noodles, broken into irregular pieces * 2 tablespoons EVOO (extra-virgin olive oil) * 1 1/2 pounds ground beef * 1 onion, finely chopped * 2 to 3 large cloves garlic, finely chopped * 1 small carrot, finely chopped or grated * 1 sprig rosemary, finely chopped * A sprinkle ground cloves * 1/4 cup tomato paste * 1 cup white wine * 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 Directions: 1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. In a dutch oven, heat the EVOO, 2 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 to 8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine for 1 minute. Stir in the stock and simmer for a few minutes longer. Preheat 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 béchamel sauce over the top in an even layer. Top with a layer of parmigiano-reggiano and broil in the oven to brown the top. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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