Lasagna Bolognese
- 3.5 cups of AP flour plus 4 tbsp
- 4 eggs
- 1/4 cup olive oil plus 1/2 teaspoon
- 1/2 pound ground beef
- 1 pound ground pork
- 1 medium onion diced
- 1 medium carrot diced
- 1 rib of celery chopped
- 28 oz of crushed san marzano tomatoes
- 1 cup of chicken stock
- 1/2 stick of butter
- 2 cups of whole milk
- 1 cup grated sharp provolone cheese
- salt
- pepper
- Form a mound with 3.5 cups of the flour on a large flat surface. Form a well in the middle and place the eggs and 1/2 tsp of olive oil in the middle. Slowly incorporate the flour into the eggs. When the dough comes together, knead for five minutes. Let dough rest. In a large stockpot, combine 1 tbsp olive oil with the onion, carrots, and celery. Saute for five minutes and transfer to a bowl. Brown meat in the same pot with remaining olive oil. Re add vegetables and the tomatoes and stock. Cover and simmer for 1 hr. In a separate pot, melt i/2 stick of butter and add the remaining flour. cook for three minutes. Add milk and bring to a boil. Turn off heat and add cheese. stir until the cheese melts. Set oven to 350 and roll the dough in a pasta machine into thin sheets. Arrange the layers, placing a layer of the provolone bechamel on top and bake for 45 minutes. Rest for 15 minutes and serve.
flour, eggs, olive oil, ground beef, ground pork, onion, carrot, celery, tomatoes, chicken, butter, milk, provolone cheese, salt, pepper
Taken from www.epicurious.com/recipes/member/views/lasagna-bolognese-50013552 (may not work)