Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

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

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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