Traditional Lasagne Bolognese

Name: Traditional Lasagne Bolognese
Yield: serves 10 to 12
Ingredients: Bolognese Sauce (recipe follows); 1 3-pound container ricotta cheese; 3 large egg yolks; 1 cup (about 3 ounces) grated Parmesan cheese; 1 tablespoon plus 1 1/2 teaspoons coarse salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon ground nutmeg; Pinch of cayenne pepper; 2 tablespoons extra-virgin olive oil; 1 1-pound box uncooked lasagne noodles; 1 pound fresh mozzarella, sliced into 1/4-inch rounds; 3 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 2 onions, cut into 1/4-inch dice; 3 stalks celery, cut into 1/4-inch dice; 3 carrots, peeled and cut into 1/4-inch dice; 2 pounds ground sirloin; 2 pounds ground veal; 1 quart whole milk; 2 cups red wine; 3 1/2 cups homemade or low-sodium store-bought beef broth; 1 cup tomato paste; 1 1/2 teaspoons coarse salt; 3/4 teaspoon freshly ground pepper; (makes about 3 quarts)

January 26, 2012

This lasagne was designed for a deep-dish baking pan. You can use a standard 9 × 13-inch baking pan, but you will have excess sauce; the sauce can be frozen and used over pasta another time. The lasagne can be assembled up to 1 day ahead and left to cool completely. Cover, unbaked, and refrigerate up to 1 day in advance, or freeze, unbaked, up to 3 weeks in advance. Defrost overnight in the refrigerator; bake as directed below.

Recipe notes

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