Lasagna Bolognese

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            FOOD FUNNY
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I would like to know the name of the cafeteria that Rosemary Zwick
of Cape Town, South Africa is talking about:

It was afternoon in the crowded cafeteria. The elderly matron
sitting at the counter was obviously upset at the cigarette smoke of
the young woman beside her. Finally the older woman could take it
no longer. She turned to the girl and bellowed with a loud voice
"Young lady, I would rather commit adultery than smoke!"

"So would I," quipped the girl, "but you know, there just isn't time
enough during a coffee break."

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            TODAY'S RECIPE
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My American readers are familiar with the Neapolitan style of
lasagna with its thick tomato sauce. This is the classic lasagna of
Bologna in northern Italy, and the pairing of the Bolognese sauce
and the creamy bechamel make it one of the best lasagna recipes
ever.

Lasagna Bolognese

16 oz (450 g) lasagna noodles, cooked according to
package directions and drained
1 Bechamel sauce recipe (see below)
1 Bolognese sauce recipe (see below)
1 cup (250 ml) freshly grated Parmesan cheese

Spread some Bechamel on the bottom of a large baking pan. Top with
a layer of pasta sheets. Spread a thin layer of meat sauce on top
of the pasta, top with a layer of Bechamel, evenly sprinkle on some
grated Parmesan cheese and top with another single layer of pasta.
Do this layering process until all of the ingredients have been used
and making sure that the final and top layer is Bechamel sauce with
Parmesan sprinkled on. Place in a preheated 375F (190C) oven and
bake for 45 minutes until the top has begun to brown and the edges
are crispy. Serves 8 to 10.

Bechamel sauce

3 cups (750 ml) milk
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
Salt and ground white pepper to taste

Gently heat the milk over a low flame but do not boil. While the
milk is heating put the butter into a sauce pot and slowly melt over
low heat. When the butter is melted whisk in the flour gradually to
avoid lumps and gently cook this roux. Using a wire whisk, very
slowly begin to pour the hot milk into the roux a little at a time.
Avoid lumps by going very slowly. When all the milk has been added,
add the seasoning, turn the heat very low and cook for 20 minutes.
When finished allow to cool somewhat before using in the lasagna
recipe.

Bolognese sauce

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
1 small onion, chopped
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) finely chopped carrot
1 lb (450 g) ground beef
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine
2 cups (500 ml) canned plum tomatoes, seeds removed
and roughly chopped
1 cup (250 ml) water

Heat the oil and butter together over low heat in a heavy bottomed
pot. Add the onion, celery, and carrot and cook until wilted. Add
the meat, breaking up the meat with a fork or spoon. Season the
meat with salt and pepper, add the wine and allow the wine to cook
completely down to almost dry before adding the tomatoes and water.
Adjust the heat to a slow simmer and, being careful not to cook too
rapidly, cook the meat and tomato sauce for 3 to 4 hours. Stir
frequently to avoid scorching the bottom. When the sauce has cooked
for several hours and the excess water has cooked off, remove from
the heat and allow to cool before assembling the lasagna.
Received on Tue Jun 28 08:33:22 2005