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Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

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

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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