Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

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

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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