*  Exported from  MasterCook  *
 
                            TRADITIONAL LASAGNE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3                Recipe Egg Pasta or use 2
                         -eggs and 1 1/3 cups flour
                         OR 1/2 Lb dry lasagne
                         -noodles
                         BOLOGNESE SAUCE
    1                    Onion
      1/2                Carrot
      1/2                Rib celery
    1                    Clove garlic
    2       tb           Butter
      1/2   lb           Lean pork, ground
      1/3   c            Dry white wine
      1/3   c            Heavy cream
      1/8   ts           Nutmeg, grated
    6                    Fresh Italian plum tomatoes
                         -(or 1 cup canned)
                         Salt
                         Pepper
                         BECHAMEL SAUCE
    3       tb           Butter
      1/4   c            Flour
    2       c            Milk
                         Salt
                         Pepper
      3/4   c            Parmesan cheese, grated
 
   PREPARATION:  Make the Egg Pasta dough.  Roll as thin as possible and cut
   into 2-inch wide stripe or approximately 4-inch squares.  Grate the
   Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and
   celery. Mince the garlic. Melt butter in saucepan over medium heat; add the
   pork and cook until it just loses its pink color, about 3 minutes. Add
   onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic;
   cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer
   until reduced by 1/2, about 15 minutes.  Add heavy cream and nutmeg; simmer
   until thickened, about 5 minutes.  Stir in tomatoes and their juice,
   breaking up with a wooden spoon.  Cover and simmer over low heat, stirring
   occasionally, for 2 hours.  Season with salt and pepper. For The Bechamel
   Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1
   minute.  Gradually whisk in the milk and bring to a boil, stirring
   constantly.  Reduce heat; season with salt and pepper. Simmer for 20
   minutes. Cook the pasta in a large pot of boiling, salted water until
   tender, about 3 minutes for fresh pasta.  Drain and refresh under cold
   water.  Pour a thin layer of Bolognese Sauce into bottom of baking dish.
   Arrange a layer of pasta on top.  Pour 1/3 of the Bolognese and then 1/3 of
   the Bechamel over pasta.  Sprinkle 1/4 cup Parmesan cheese.  Repeat for 2
   more layers, ending with the Parmesan cheese.  NOTE:  Lasagne can be made
   to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat
   oven to 400F.  Loosely cover lasagne with foil and bake until warmed
   through, about 20 minutes.  Remove foil and put lasagne under broiler until
   golden brown, about 5 minutes.  Let lasagne sit for 10 minutes before
   serving.
   
   Makes 4 servings.
   
   [COOKS  March-April 1988]
  
 
 
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