Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

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

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, until meat is no l...

View full recipe at Epicurious

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