Bolognese | Petite Peche and Co.

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Lasagne Bolognese

Sunday, November 23rd, 2008

My wonderful grandmother, who although of Mexican decent rarely cooked Mexican food, taught me how to make spaghetti bolognese for the the first time. Her recipe involved heaps of veggies such as zucchini and mushrooms and of course ground meat.  I LOVED making this as the vegetables added a depth that other traditional versions lacked all together… But one day, I happened upon a story that involved famed chef Mario Batali and his posse traveling to Italy for an intensive food binge- as one ought to do when in the well heeled country. I almost never followed recipes then so it was a testament to the descriptives used by Mr B as well as the fantastic photog who shot the lovely lasagna, that I undertook the challenge, and fell head over italian heels in love.( this experience, punctuated by such a heady feeling upon eating, has sent me on a path of more recipe following…) I haven’t made my dear grandmothers bolognese since, I hate to admit, but one bite of this sumptuous, cloud like version will make a believer of you as well…  ( I have modified slightly, but one can find his entire version in his divine cookbook or online at www.foodnetwork.com/recipes/mario-batali/ragu-bolognese-recipe2/index.html ) I have added the lasagne method for serving, but feel free to skip the bechamel and just pour over a perfect bowl of spaghetti. You might wish to provide extra napkins for any Italians who, if supping when you serve, shed a few tears of delight at such a perfect interpretation of the classic …

The concept behind this and most traditional Italian bolognese recipes is to create a sauce that is meaty, not tomato-y.  The depth of flavor is intense due to the terrific blend of quality ingredients, cooked at a very low temperature for a long period of time. This step is very crucial to the success and should not be eliminated as the meat will taste good, but the desired eye rolling experience will be lost. Allow for a solid 2 hours from start to finish. If making the lasagne, allow the bolognese to cool slightly while you cook the pasta and prepare the bechamel. 


For the Bolognese

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 1 carrot, finely, diced
  • 1 medium onion, diced
  • 1 rib celery, finely diced
  • 1 clove garlic, sliced
  • 1 pound veal, ground ** optional
  • 1 pound pork, ground or very good italian sausage, removed from casings
  • 1/4 pound pancetta or quality slab bacon, ground * sliced if you can’t get ground
  • 1/2 tube ( 4-6 oz )  tomato paste 
  • 1 cup milk
  • 1 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating
In a large dutch oven or stainless pot add the olive oil and butter and saute on low, the celery, onion,garlic and carrot until translucent but not browned. Add in the bacon and saute for a few minutes longer until just cooked through. Add in the gound meat, pork -and veal if using- and saute until lightly browned. Add in the tomato paste, mixing through, then the white wine and milk. Bring to a boil, then turn down to a medium low simmer for one hour and a half, uncovered. Check occasionally to see that the meat isn’t burning at the bottom, and to redistribute the liquids throughout. Finish by adding salt and pepper to taste. ( do not add the salt in beginning as the bacon is very salty and will infuse the meat with the perfect amount as it cooks.) 

For the Bechamel

5 tablespoon of butter

1/4 c flour

3 c of milk

1/2 tsp salt, pepper and nutmeg
In a small saucepan, combine 5 tbps of (melted) butter and 1/4 c of flour. Allow to cook for 5-7 minutes on low heat, stirring the flour until it reaches a lovely pale brown color. 
Add in 3 cups of warmed milk, a cup at a time, whisking quickly to prevent lumps. Finish by adding in the salt, pepper and nutmeg.  
Preheat Oven to 375, bake for 45 minutes, cool for 10. 
 In an oven proof baking dish, add a layer of bolognese to the bottom and then begin to layer the lasagne with pasta, bechamel, bolognese, parmigiano continuing to top and finishing with final layer of pasta, bechamel and parm.  

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