Text 29363, 115 rader
Skriven 2015-07-25 06:04:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1655
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lasagne Bolognese - Part 1
 Categories: Pasta, Pork, Beef, Vegetables, Sauces
      Yield: 8 servings

MMMMM----------------------BOLOGNESE SAUCE---------------------------
      1 lg Onion; coarse chopped
      1 md Carrot; peeled, coarse
           - chopped
      1    Celery rib; coarse chopped
      2 tb Olive oil
      1 lb Ground beef chuck
      1 lb Ground pork
      4 oz Pancetta; finely chopped
           Salt & fresh ground pepper
      1 c  Dry white wine
      1 c  Whole milk
 14 1/2 oz Can crushed tomatoes
      3 c  Chicken broth; divided

MMMMM------------------------PASTA DOUGH-----------------------------
    1/2 ts Salt
      3 c  All-purpose flour; + more
      4 lg Eggs; room temp

MMMMM--------------------------B+ëCHAMEL-------------------------------
      5 tb Unsalted butter
    1/4 c  All-purpose flour
      4 c  Whole milk; warmed
        pn Freshly ground nutmeg
           - salt

MMMMM--------------------------ASSEMBLY-------------------------------
           Salt
           Unsalted butter; room temp
           - (for dish)
      2 c  Fine grated Parmesan

  SPECIAL EQUIPMENT: A pasta maker

  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.

  DIRECTIONS CONTINUED IN PART TWO

  Bon App+¬tit | October 2013

  by Sue Li

  Yield: Makes 8 servings

  MM Format by Dave Drum - 21 November 2213

  Uncle Dirty Dave's Archives

MMMMM

... "Everything you see I owe to spaghetti." -- Sophia Loren

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)