Lasagne Bolognese with Spinach

Lasagne Bolognese with Spinach
Photo by Romulo Yanes

Ingredients

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

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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