Favoreats
Favoreats LLC
GET — On the App Store
INGREDIENTS
For the bolognese:*
1
medium onion, coarsely chopped
1
large or 2 small carrots, peeled and coarsely chopped
2
ribs celery, coarsely chopped
3 cloves
garlic, coarsely chopped
2 tbsp
olive oil
Kosher salt
Freshly ground black pepper
2
lbs. ground chuck, round, or brisket (or a combination)
1 12 ounce can
tomato paste
2 cups
red wine
Water, as needed (about 3-4 cups)
2
bay leaves
2
sprigs of thyme, tied in a bundle
For the pasta:
1 1/2 cups
all-purpose flour
2
large eggs
1/2 tsp
salt
1 tbsp
water, if needed
For the béchamel:
1/2 cup
unsalted butter
1/2 cup
all-purpose flour
1 clove
garlic, minced
4 cups
whole milk
1 tsp
salt
grated nutmeg, to taste
Freshly grated pepper,
For assembling:
1 2/3 cups
grated Parmesan cheese
*This recipe will yield twice as much sauce as you need for one lasagna, but since you’re already taking the time, go ahead and make the full batch. Freeze the leftover sauce and then you’ll have it ready next time you want to make this dish.