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Lasagna Bolognese with Fontina Béchamel

Emily Clifton- Nerds with Knives (adapted from Smitten Kitchen, Anne Burrell and Bon Appetit)
  • 280 minutes
  • Serves 8 to 10

INGREDIENTS

1 lb

Ground beef chuck

1 lb

Ground pork

4 oz

Pancetta or bacon

2

Bay leaves

1

Carrot, large

2 sticks

Celery

5 cloves

Garlic

1

Onion, large

1 14.5 ounce can

Tomatoes

4

Eggs, large

2 cups

Chicken broth, low-sodium

1 6 ounce can

Tomato paste

1

Pasta maker/roller

1/2 cup

All-purpose flour

3 cups

All-purpose flour plus more

1

Black pepper, Freshly ground

1 1/2 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

1

Nutmeg

2 tbsp

Olive oil

1 stick

Butter, unsalted

2 cups

Fontina, grated

2 cups

Parmesan, grated

5 cups

Whole milk

1 cup

Red wine