Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

  • ½ teaspoon grated nutmeg
  • ¾ cup whole milk
  • 2 (10-ounce) packages frozen chopped spinach
  • ½ cup grated Parmigiano-Reggiano
  • 3 ounces sliced pancetta
  • ½ cup grated Parmigiano-Reggiano
  • 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
    • a 13- by 9-inch baking pan (3 inches deep)
    • ¼ cup olive oil
    • 2 pounds ground beef chuck (not lean)
    • ¼ cup tomato paste
    • 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

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