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Lasagna Bolognese

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Just as Anthony Bourdain made it!

Ingredients

Scale
  • 3 TBL olive oil – divided
  • 1 large onion – peeled and finely chopped
  • 2 large carrots – finely chopped
  • 3 ribs celery – finely chopped
  • 4 garlic cloves – peeled and minced
  • 1/2 tsp fresh thyme leaves
  • salt and freshly ground black pepper to taste
  • 3/4 lb ground chuck
  • 1/2 lb chicken livers – trimmed of fat and connective tissues – finely chopped
  • 3/4 lb ground veal
  • 3/4 lb ground pork
  • 6 oz tomato paste
  • 1 cup Tuscan white wine
  • 1–1/2 cups whole milk
  • 2 bay leaves
  • 4 cups bechamel sauce – get the recipe here
  • 3/4 cup parmagiano-reggiano cheese – finely grated
  • 1 lb dry flat lasagna noodles
  • 6–8 oz fresh mozzarella cheese – thinly sliced

Instructions

  1. Make the bechamel sauce
  2. Heat 2 TBL olive oil in a large heavy bottom pot on medium-high heat
  3. Add the onion, carrot, celery, garlic and thyme and season with salt and pepper
  4. Cook while stirring with a spatula until everything is tender and has released their juices, about 7-9 minutes
  5. Stir in the livers and cook on high heat for 2 minutes, then add the beef, veal and pork
  6. Stir and break up the meats on medium heat until all the meat is browned, stirring regularly and scraping the bottom to prevent scorching.
  7. Add the tomato paste, stir and cook about 20 minutes
  8. Add the wine, bring to a boil and reduce by half
  9. Drop in the bay leaves, add the milk and return to a boil
  10. Reduce the heat to a low simmer and cook for 1-1/2 to 2 hours.
  11. Add water or chicken stock or veal stock to thin as “necessary”
  12. Note: AB does not describe what necessary is. My experience is there needs to be enough liquid to allow for scraping the fat off the top per the last instruction, but it should not be soupy.
  13. Taste and adjust seasoning with salt and pepper several times while simmering
  14. Remove from heat, set aside to cool slightly and skim fat off the top with a ladle and discard
  15. Preheat your oven to 350
  16. Coat the inside of a 9″ x 13″ baking dish with the remaining olive oil
  17. Build the lasagna by beginning with a layer of bechamel, a sprinkle of shredded cheese, then noodles, and then bolognese sauce
  18. Repeat the process until the pan is full and bolognese is the last top layer
  19. Cover the bolognese with a layer of the thinly sliced mozzarella
  20. Place the baking dish on a baking sheet in the center of the oven and bake for about 50 minutes or until the mozarella is browning and the lasagna bubbling
  21. Remove and rest for a minimum of 15-20 minutes before slicing, but it gets better resting overnight to give the flavors time to meld

veggies cooking veggies and liver

browned meats with tomato sauce

A.B. lasagna bolognese sauce with wine A.B. lasagna bolognese sauce simmering

bechamel noodles

bechamel on bolognese A.B. Lasagna Bolognese ready to bake

A.B. Lasagna bolognese baking A.B. lasagna bolognese

Find it online: https://www.cooksavorcelebrate.com/lasagna-bolognese/