Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

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

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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