Lasagna Vincisgrassi

• 8 tablespoons unsalted butter, melted
• 1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced
• 3 cups finely diced onions
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 tablespoon tomato paste
• 1/4 cup extra virgin olive oil
• 2 1/2 pounds boneless veal shoulder, trimmed, in 1/4-inch dice
• 1 750-milliliter bottle dry Marsala
• 2 cups veal stock
• 6 cups chicken stock
• 3 whole cloves
• 1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together
• Salt and black pepper
• 1 ounce dried porcini
• 4 cups heavy cream
• 1 large egg
• 1 pound cremini mushrooms, finely chopped
• 5 sheets fresh pasta for lasagna, each about 9 by 12 inches
• 2 cups freshly grated Parmigiano-Reggiano

1. Place 3 tablespoons butter in a large saucepan over medium-high heat.
2. Add prosciutto and saute until starting to brown.
3. Lower heat to medium-low and add onions, celery and carrots.
4. Cook until soft but not brown.
5. Stir in tomato paste and cook 2 minutes.
6. Heat 4 tablespoons butter with 2 tablespoons olive oil in a large saute pan.
7. Add veal and saute over medium-high heat until meat starts to brown.
8. Transfer veal to a saucepan, draining it well.
9. Discard fat in saute pan.
10. Return pan to medium-high heat, add Marsala and boil, loosening residue in pan with a wooden spoon.
11. Cook until reduced to 2 cups.
12. Pour into saucepan.
13. Add veal stock, 2 cups chicken stock, cloves and herbs.
14. Partly cover.
15. Simmer 2 hours.
16. Season with salt and pepper.
17. Set aside.
18. Place porcini in warm water to cover and soak.
19. Meanwhile, combine cream and remaining 4 cups chicken stock in a large saucepan, bring to a simmer and cook about 1 hour, until thickened and reduced to 2 cups.
20. Pour into a blender and process on low, then higher speed.
21. Add egg and process briefly.
22. Taste and season with salt and pepper, strain into a bowl and set aside to cool.
23. Squeeze porcini dry and chop.
24. Add remaining olive oil to a skillet, add all mushrooms and saute until cremini have started browning.
25. Fold into veal mixture (ragu).
26. Set aside.
27. Bring a large pot of salted water to a boil.
28. Have a large bowl of salted ice water ready.
29. Line a large baking sheet with kitchen towels.
30. Add pasta sheets to boiling water one at a time, cook each 2 minutes then place in ice water.
31. Drain pasta sheets and spread on towels to dry.
32. Preheat oven to 350 degrees.
33. Brush a 9-by-13-inch lasagna pan with remaining butter.
34. Lay a sheet of pasta in pan.
35. Sprinkle with 1/3 cup cheese.
36. Spread about 1/4 of the ragu over cheese.
37. Spread on 1/2 cup cream sauce.
38. Continue layering until covered with last sheet of pasta.
39. Spread with remaining cream sauce, then remaining cheese.
40. Bake 25 minutes, until bubbling.
41. Increase heat to 400 degrees and bake about 5 minutes to brown top.
42. Remove from oven and let stand 20 minutes before cutting in squares and serving.

unsalted butter, onions, celery, carrots, tomato paste, extra virgin olive oil, veal shoulder, marsala, veal stock, chicken stock, cloves, bay leaf, salt, porcini, heavy cream, egg, mushrooms, pasta

Taken from cooking.nytimes.com/recipes/11425 (may not work)