Pasta
Atelier Nouvelles Images
Buy this Art Print at AllPosters.com

La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Emeril Lagasse's Lasagna Bolognese

"Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Louisiana Real
and Rustic

  Mixed Pasta
Svenson, Sonia
Buy this Art Print at AllPosters.com

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Cucina Bolognese
Bighouse, Gayle
Buy this Art Print at AllPosters.com

Emeril Lagasse’s Lasagna Bolognese
Recipe courtesy of Good Morning America

 “Emeril Lagasse puts his own zesty twist on a traditional dish.”

Bolognese Sauce Ingredients:
2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced
1/2 pound ground veal or ground pork, or 1/4 pound of each
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 pound thinly sliced mushrooms
3 cloves garlic, minced
Pinch of dried cloves
1/4 teaspoon ground nutmeg
3 tablespoons tomato paste
1 cup dry white wine
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup chopped parsley 

Directions:

1. In a large pot, heat the butter over medium-high heat.
2. Add the bacon and ham and sauté until caramelized and light brown,
about 10 minutes.
3. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 minutes.
4. Add the onions, carrots, celery and mushrooms and cook until soft,
about 5 minutes.
5. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.
6. Add the tomato paste and cook for an additional 2 minutes.
7. Add the wine and cook until almost evaporated.
8. Add the stock and simmer over medium-high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour.
9. Season the sauce with salt and pepper to taste.
10. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.

 Béchamel Sauce Ingredients:
4 1/2 cups milk
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon nutmeg

Directions:

1. In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes.
2. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minute stirring.
3. Allow to cook another 5 minutes, or until floury taste is gone. Remove from the heat and add salt and nutmeg to taste.

Ingredients for Lasagna:
1 1/2 pounds lasagna noodles
1 cup freshly grated Parmesan cheese
Bolognese sauce
Béchamel sauce

1. Preheat the oven to 350 degrees F.
2. Butter a large rectangular baking dish, then spoon 1/2 cup of meat sauce onto the bottom of the dish.
3. Cover with one sheet [layer] of pasta.
|4. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of béchamel sauce, then a light dusting of cheese.
5. Repeat layering lasagna, sauces and cheese in this manner until all have been used, ending with a topping of béchamel sauce and cheese.
6. Bake the lasagna covered with aluminum foil for 45 minutes, and then unwrap and return to the oven for 15 minutes to reach a golden brown.
7. Allow to sit 10 minutes before serving.

 Recipe courtesy of Emeril Lagasse, © 2000.

Index - Pasta Recipe Archives
Recipe Archives Index