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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network