Ultimate Lasagna Bolognese _ Tyler Florence Recipes

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THE ULTIMATE LASAGNA



The Ultimate Lasagna image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 22

2 pound dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups red wine
2 (28-ounce) cans tomatoes (recommended: San Marzano)
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Steps:

  • Preheat oven to 350 degrees F.
  • Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
  • Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
  • In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
  • To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

SPAGHETTI BOLOGNESE



Spaghetti Bolognese image

Provided by Tyler Florence

Categories     main-dish

Time 3h25m

Yield 4 servings (plus enough sauce for at least 2 more meals)

Number Of Ingredients 16

Handful fresh basil leaves, torn into small pieces
Extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 carrots, peeled and finely chopped
8 large garlic cloves, minced
2 pounds ground veal
2 pounds ground beef
2 cups dry white wine, such as Pinot Grigio
3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand
2 quarts chicken stock
Kosher salt and freshly ground black pepper
2 cups milk
1 pound dried spaghetti
Large spoonful ricotta cheese
Handful freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

  • In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.
  • Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.
  • Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table.

ULTIMATE LASAGNA BOLOGNESE _ TYLER FLORENCE



Ultimate Lasagna Bolognese _ Tyler Florence image

Fron Dinner at My Place. This recipe calls for fresh lasagna noodles. The lasagna will need to rest for 30 minutes before being cut and served.

Provided by Brookelynne26

Categories     < 4 Hours

Time 3h

Yield 10 serving(s)

Number Of Ingredients 27

1 lb fresh lasagna noodles
2 carrots, cut in large pieces
1 large onion, cut in large pieces
3 celery ribs, cut in large pieces
4 garlic cloves, peeled
4 fresh sage sprigs, leaves only
1 tablespoon extra virgin olive oil
1 lb ground beef
1 lb ground pork
salt and pepper
2 tablespoons all-purpose flour
1 (750 ml) bottle dry red wine
28 ounces whole tomatoes
1/2 cup whole milk
1 teaspoon ground cinnamon
1 cup grated parmesan cheese
2 tablespoons flat-leaf parsley, finely chopped
2 cups whole milk
3 garlic cloves, peeled
1 bay leaf
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon fresh grated nutmeg
salt and pepper
1 lb buffalo mozzarella, torn in pieces
1/4 cup grated parmesan cheese
2 tablespoons flat-leaf parsley, chopped

Steps:

  • Make the Bolognese. Put onion, carrot, celery, garlic, and sage in a food processor and process until you have a smooth vegetable pulp. Coat a large, heavy pot with oil and set over medium heat. Add vegetable pulp and saute until fragrant and some of the moisture has evaporated, about 5 minutes. Push the vegetable mixture to one side of the pan. Season ground beef and pork with salt and pepper and add to pan. Stir and break up meat until it is brown, then dust with the flour before adding wine, tomatoes, milk, and cinnamon. Bring to a boil, then reduce heat and simmer about 1 1/2 hours, uincovered, until sauce is thick. Add parmesan and parsley and season with salt and pepper if needed. Set aside while you make the bechamel.
  • To make the bechamel, set a large saucepan over medium heat. Add milk, garlic, and bay leaf and bring to a simmer to infuse milk with herbs. set a large saucepan over medium low heat. Add butter and melt, then sprinkle with flourwhile stirring with a wooden spoon. Once flourhas been combined with butter, grab a whisk and gradually pour in the herb infused milk, passing it through a sieve to strain out the aromatics. As the sauce thickens, continue to whisk over low heat, then add nutmeg. Season with salt and pepper and set aside to cool slightly.
  • Preheat oven to 350°F To assemble the lasagna, cut fresh pasta to fit pan if needed. Coat the bottom of a 13x9 pan with a thin layer of bechamel. Top with a layer of lasagna noodles. Top noodles with a layer each of bechamel, bolognese, and mozzarella pieces. Continue with layers until you have three complete layers, finishing with mozzarella.Sshower the top of the lasagna with parmesan and parsley. Bake, uncovered, on a tray ( to catch drippings) in the center of the over for 1 hour. If the top starts to brown tent with foil. Let the lasagna stand for 30 minutes before cutting.

Nutrition Facts : Calories 661.2, Fat 43, SaturatedFat 21.6, Cholesterol 140.8, Sodium 583.7, Carbohydrate 19.5, Fiber 2.2, Sugar 8, Protein 35.1

LASAGNA BOLOGNESE



Lasagna Bolognese image

The ultimate holiday vacation cooking project: lasagna with two homemade sauces and layers of homemade pasta.

Provided by Sue Li

Categories     Pasta     Bake     Kid-Friendly     Dinner     Ground Beef     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 29

Bolognese sauce:
1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 ounces pancetta (Italian bacon), finely chopped
Kosher salt, freshly ground pepper
1 cup dry white wine
1 cup whole milk
1 14.5-ounce can crushed tomatoes
3 cups low-sodium chicken broth, divided
Fresh pasta dough:
1/2 teaspoons kosher salt
3 cups all-purpose flour, plus more
4 large eggs, room temperature
Béchamel:
5 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
Pinch of freshly ground nutmeg
Kosher salt
Assembly:
Kosher salt
Unsalted butter, room temperature (for dish)
2 cups finely grated Parmesan
Special Equipment
A pasta maker

Steps:

  • Up to two days ahead
  • Make the Bolognese sauce Pulse onion, carrot, and celery in a food processor until finely chopped.
  • Heat olive oil in a large heavy pot over medium heat. Add ground beef, ground pork, pancetta, and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25-30 minutes; season with salt and pepper.
  • Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes. Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8-10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by 1/2-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2 1/2-3 hours.
  • Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)
  • Up to one day ahead
  • Make the fresh pasta dough Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1-2 hours.
  • Chill dough if you are not rolling it out right away. Bring to room temperature before rolling out, about 1 hour.
  • Make the noodles Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers . Fold dough as needed to fit and run through again. Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16" thick (setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8"-long noodles.
  • If making noodles ahead, stack on a baking sheet with a piece of parchment paper between each layer. Cover with plastic wrap; chill.
  • Make the béchamel Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8-10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly. Chill if not using right away.
  • Day of
  • Reheat the sauces Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.
  • Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don't want to let it boil).
  • Cook the noodles Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don't touch (they'll stick together).
  • Assemble the lasagna Preheat oven to 350°F. Coat a 13x9" baking dish with butter.
  • Spread 1/4 cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant 3/4 cup Bolognese sauce, then 1/2 cup béchamel, and top with 1/4 cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50-60 minutes. Let lasagna sit 45 minutes before serving.
  • Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.

BAREFOOT CONTESSA'S LASAGNA



Barefoot Contessa's Lasagna image

Make and share this Barefoot Contessa's Lasagna recipe from Food.com.

Provided by cookinginmarin

Categories     One Dish Meal

Time 1h

Yield 1 Lasagna, 8-10 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 lbs hot Italian sausage, casings removed
1 (28 ounce) can crushed tomatoes in puree
1 (6 ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaf
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 lb lasagna noodle
15 ounces ricotta cheese
3 -4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 lb fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
  • Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
  • In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  • Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
  • Bake for 30 minutes, until the sauce is bubbling.

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