Lasagne Bolognese with Spinach Lasagne Bolognese with Spinach

Ingredients

  • 3 ounces sliced pancetta, finely chopped
  • ½ cup grated Parmigiano-Reggiano
  • ½ cup grated Parmigiano-Reggiano
  • 2 garlic cloves, chopped
  • Equipment: a 13- by 9-inch baking pan (3 inches deep)
  • 12 Barilla no-boil dried lasagne noodles (from 1 box)
  • ¾ cup whole milk, divided
  • + 13 more ingredients
    • ½ teaspoon grated nutmeg
    • 4 large eggs, lightly beaten
    • 2 (15-ounce) containers whole-milk ricotta
    • 2 (10-ounce) packages frozen chopped spinach,thawed
    • 1 ½ teaspoon thyme leaves
    • ¼ cup tomato paste
    • 1 ½ cups whole milk
    • 1 ½ cups dry white wine
    • 2 pounds ground beef chuck (not lean)
    • 1 celery rib, finely chopped
    • 1 large carrot, finely chopped
    • 1 medium onion, finely chopped
    • ¼ cup olive oil

1. Make Sauce: Heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes. Add beef and cook, stirring occasionally and breaking up any lumps, ...

View full recipe at SpringPad

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