Lasagna Bolognese with Bechamel

• 2 Tablespoons Extra Virgin Olive Oil
• 1 pound Ground Pork
• 1 pound Ground Beef
• 4 ounces, weight Pancetta Or Bacon, Finely Chopped*
• 1 whole Large Onion Roughly Chopped
• 2 whole Medium Carrots, Roughly Chopped
• 1 stalk Celery, Roughly Chopped
• 2 Tablespoons Roasted Garlic Olive Oil
• 2 Tablespoons Tomato Paste
• 1 cup Dry White Wine
• 1 cup Whole Milk
• 28 ounces, weight Can Crushed Tomatoes
• 2 cups Low Sodium Beef Broth, Plus More As Needed
• 2 whole Bay Leaves
• 2 sprigs Thyme, Tied With Kitchen Twine
• 1 cup Freshly Grated Parmigiano Reggiano Cheese, Divided
• 5 Tablespoons Butter
• 1/4 cups Flour
• 3- 1/2 cups Whole Milk, Warmed
• 1 pinch Freshly Grated Nutmeg
• 1 pound Lasagna Noodles
• 8 ounces, weight Mozzarella Cheese, Grated
• 2 Tablespoons Chopped Parsley For Garnish

1. Preheat oil in a large heavy bottomed pot or Dutch oven over medium to medium-high heat.
2. Add pork, beef and pancetta, season with salt and pepper, and break up using a wooden spoon.
3. Cook, stirring occasionally until well-browned, up to 1520 minutes.
4. Remove from pan and set aside.
5. Using a food processor, finely grind carrots, celery and onion.
6. Reduce heat to medium and add roasted garlic oil to the pan.
7. Add vegetables and season with salt and pepper.
8. Stir frequently so they release most of their liquid but do not brown, about 810 minutes.
9. Add tomato paste and cook for 45 minutes, stirring frequently.
10. Stir in reserved meat mixture along with juices.
11. Pour in wine, increase heat to high and allow to reduce until most of the liquid is evaporated, 56 minutes.
12. Add milk, bring to a boil and reduce to a simmer until most of the liquid is evaporated, 810 minutes.
13. Add in tomatoes and broth, season with salt and pepper, and stir to combine.
14. Be careful not to over-season as sauce will become saltier as broth reduces.
15. Stir in bay leaves and thyme.
16. Partially cover, bring to a boil and reduce to a simmer for 2 1/2 3 hours, or until flavors deepen and sauce thickens, stirring occasionally.
17. If sauce becomes too thick, thin out with additional broth or water.
18. When cooked, stir in 1/4 cup of parmesan and taste for seasoning.
19. Discard thyme and bay leaves.
20. While sauce simmers, prepare the bechamel.
21. Add butter to a small saucepan over medium heat.
22. When foaming, stir in flour.
23. Stir constantly for 23 minutes.
24. Whisk in a 1/2 cup of warmed milk at a time until combined.
25. Simmer for 810 minutes or until you reach the consistency of a cream sauce.
26. Season with nutmeg, salt and pepper.
27. Set aside.
28. Bring a large, wide pot of salted water to boil.
29. Add lasagna sheets and cook until easily pliable, about 2 minutes under al dente.
30. Drain and lay out in layers on a baking sheet between silicon mats or lint-free towels.
31. Preheat oven to 350 degrees F. For assembly, grease a 13x9 inch baking dish with butter.
32. Ladle in a thin layer of bechamel to coat the bottom of the pan.
33. Lay over lasagna sheets, followed by more bechamel, a layer of bolognese sauce, a light sprinkling of mozzarella and a sprinkling of the reserved parmesan.
34. Repeat with remaining noodles, for 5-6 layers total.
35. Coat top layer with bechamel and a healthy grating of parmesan.
36. Bake uncovered in the center rack of the oven for 5060 minutes or until golden and bubbling.
37. Cover pan during last 1020 minutes of baking if topping reaches desired golden color.
38. Allow lasagna to rest about 2030 minutes before serving.
39. Garnish with parsley and serve with additional cheese, if desired.
40. Enjoy.
41. Notes: 1.
42. I suggest partially freezing the pancetta for about 10 minutes, to make it easier to chop.
43. 2.
44. Most lasagnas in this style do not include mozzarella cheese, but I like to add some for the gooey, stringy texture.
45. If you like very cheesy lasagna, I suggest you double the mozzarella.

olive oil, ground pork, ground beef, bacon, onion, carrots, celery, olive oil, tomato paste, white wine, milk, tomatoes, bay leaves, thyme, freshly grated parmigiano reggiano cheese, butter, flour, milk, nutmeg, noodles, mozzarella cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/lasagna-bolognese-with-bechamel/ (may not work)