Spinach Lasagne with Bolognese Meat Sauce


  • 1/4 cup – Extra virgin olive oil
  • 1 – Small yellow onion, peeled and minced
  • 2 – Garlic cloves, minced
  • 1 – Celery rib, minced
  • 1 – Medium carrot, peeled and chopped finely
  • 1 oz – Bacon, chopped finely
  • 2 – chicken livers, chopped finely
  • 3 – Sweet Italian sausages, removed from casings
  • 1 lb. – Ground chuck
  • 3/4 cup dry white or red wine
  • 1 cup hot milk
  • 1 cup beef or chicken stock
  • 1  28-oz can – Tomato purée


  1. Kosher salt and freshly ground black pepper
  2. In a large stock pot or Dutch oven heat oil over medium heat. Add onions and garlic. Stir frequently until translucent — about 3-4 minutes. Add celery and carrots. Cook for another 3 minutes. Add chicken livers and bacon. Continue cooking until livers are just cooked (a little pink is fine). Add ground chuck and sweet Italian sausage. Continue cooking, stirring frequently, for another 5-7 minutes.
  3. When meat is almost cooked (still a little pink), add wine. Stir occasionally until the wine has evaporated, about 4 minutes. Reduce heat slightly and add hot milk. Cook mixture, continuing to stir occasionally, until the milk has evaporated, about 10-12 minutes.
  4. Add stock and tomato purée. Reduce heat to low and simmer for about 2½ hours , stirring occasionally. Season to taste with Kosher salt and freshly ground pepper.
  5. Makes about 5 cups.

Spinach Lasagne Pasta

  • 2 – Bunches fresh spinach, washed and trimmed -or- 1 – 10 oz pkg. frozen chopped spinach, thawed
  • 2 cups – All-purpose flour
  • 2 – Large eggs, lightly beaten


  1. If using fresh spinach: cook in boiling water until wilted (about 2-3 minutes), drain, cool and squeeze out excess water. Chop finely.
  2. If using frozen spinach: thaw. Squeeze out as much excess water as possible. (Squeezing in a rolled kitchen towel works well. So does a salad spinner.). Chop finely.
  3. If using a stand mixer (highly recommended): Add flour, eggs and spinach to mixer bowl. Using the bread hook attachment, stir on low speed until everything is combined.
  4. If making pasta dough by hand: Pour flour onto clean surface and make a well in the center. Add spinach and eggs to well. Begin beating egg/spinach mixture with a heavy fork, gradually incorporating flour. Mixture will soon become too thick to continue working with a fork. At that point, begin using your hands. Knead until everything is well combined.
  5. Gather dough into a large ball and cover with a damp kitchen towel. Dust work surface with flour, uncover dough ball and place in flour. Knead until smooth (palm of your hand works, so does adding a little flour to the mixing bowl and using the hook for a dozen rotations, or so).
  6. Cut dough into 5 portions.
  7. If using a manual pasta machine (the best kind): Flatten dough so that it’ll fit through the rollers on the thickest setting. Keep feeding pasta through machine, until smooth. Lower the thickness setting and repeat the rolling. You’re looking for a sheet of pasta that’s the width of the machine. (It doesn’t have to be perfectly rectangular.)
  8. If using an automatic pasta maker: Follow manufacturer’s directions for making lasagne.
  9. If making by hand, roll pasta into about the same thickness as a U.S. nickel, slice into 4-5″ inch widths. Make sure you have plenty of pain relievers on hand. You’ll be tired if you do this strictly in a really old school sort of way. But at least you’ll have carpal tunnel syndrome to go along with the best lasagne you’ve ever produced!
  10. Wrap pasta sheets in damp towel until ready to cook.

(Italian-style Béchamel sauce)


  • 3 TB – Butter
  • 4 TB – All-purpose flour
  • 2 cups – Hot milk


  1. Kosher salt and freshly ground black pepper
  2. Melt butter in a heavy medium saucepan over medium-low heat. Add flour and whisk for about a minute. Do not allow your roux to brown.
  3. Just as you would with any thickened sauce, add milk gradually while constantly whisking. Using a wooden spoon or Silicone spatula, stir the mixture constantly until it reaches the consistency of a thick cream (or gravy, for you Southerners). Season with Kosher salt and freshly ground pepper.
  4. Makes about 2 cups of Italian-style Béchamel.

More: http://unorthodoxepicure.com/2012/10/21/confession-no-64-when-you-pimp-my-kid-youre-screwing-both-of-us/

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