Traditional Lasagne Bolognese

• 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)

1. Bring the sauce to room temperature.
2. In a large bowl, whisk the ricotta, egg yolks, Parmesan, 1 1/2 teaspoons salt, black pepper, nutmeg, and cayenne pepper.
3. Chill the filling until ready to assemble the lasagne.
4. Preheat the oven to 400F.
5. Butter an 11 x 14 x 3-inch lasagne baking pan.
6. Bring a large pot of water to a boil.
7. Add the olive oil and the remaining tablespoon salt.
8. One at a time, add the lasagne noodles; cook until al dente, 2 to 3 minutes less than the manufacturers instructions.
9. Remove the noodles with tongs; drain in a colander.
10. Spread about 3 cups sauce on the bottom of the baking dish.
11. Place a single layer of lasagne noodles over the sauce, overlapping them slightly.
12. Spread about 2 cups sauce over the noodles and about half of the ricotta filling mixture over the sauce.
13. Top with a layer of lasagne noodles, again slightly overlapping them.
14. Repeat with more sauce and the remaining ricotta filling mixture.
15. Top with a final layer of lasagne noodles.
16. Spread a layer of sauce over the noodles, and finish with a layer of sliced mozzarella rounds.
17. Bake until the sauce is bubbling and the cheese is melted, at least 1 hour.
18. Cover with aluminum foil if the cheese starts to brown too early.
19. Let the lasagne stand 10 to 15 minutes before serving.
20. Heat the butter and olive oil in a large cast-iron or enamel pot over medium heat.
21. Add the onions, and cook until they begin to soften, about 5 minutes.
22. Add the celery and carrots, and cook until the vegetables are tender, 8 to 10 minutes.
23. Add the ground sirloin and veal, and cook, stirring occasionally, until the meat is no longer pink.
24. Add the milk, and cook at a gentle simmer, skimming fat from surface, until the liquid has reduced by half, about 50 minutes.
25. Add the wine, and simmer until liquid is reduced by half again, about 40 minutes.
26. Add the beef stock, tomato paste, salt, and pepper; simmer gently until the sauce thickens, 40 to 45 minutes.
27. If using for lasagne, set aside to cool slightly before assembling.

bolognese sauce, ricotta cheese, egg yolks, parmesan cheese, coarse salt, freshly ground black pepper, ground nutmeg, cayenne pepper, extravirgin olive oil, noodles, mozzarella, unsalted butter, extravirgin olive oil, onions, stalks celery, carrots, ground sirloin, ground veal, milk, red wine, beef broth, tomato paste, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/traditional-lasagne-bolognese-392550 (may not work)