Nana's Lasagna
Directions
- 1Grind the chuck roast using a meat grinder and use the same machine to mince carrots and onions.
- 2Sweat minced vegetables in a Dutch oven with olive oil and rosemary salt over medium heat.
- 3Remove sausage from casing, crumble into the Dutch oven with vegetables, and cook.
- 4Add ground beef to the pot.
- 5Add dry white wine and cook until reduced.
- 6Add blended tomatoes and water, then simmer on low heat.
- 7Mix 00 flour and beaten eggs with a pinch of salt to form dough, knead until smooth, and rest.
- 8Melt butter in a pot, add flour, cook off the raw flour smell, then add cold milk while whisking until thickened.
- 9Remove from heat and season with salt, white pepper, and nutmeg.
- 10Roll out pasta dough through a pasta attachment and cut into sheets.
- 11Blanch pasta sheets in salted water, then transfer to ice water.
- 12Butter baking dish, layer with béchamel, pasta sheet, ragu, and parmigiano-reggiano. Repeat for 5 layers.
- 13Top the final layer with béchamel, ragu, optional dots of ricotta, and parmigiano-reggiano.
- 14Bake uncovered.
Ingredients
- 3 lb chuck roast, ground
- 2 whole carrot, minced
- 1 large yellow onion, minced
- 3 tbsp olive oil
- to taste rosemary salt
- 3 whole mild breakfast sausage
- 1 cup dry white wine
- 20 oz canned san marzano tomatoes, blended
- 1 cup water
- 500 g 00 flour
- 270 g egg, beaten
- 1 pinch salt
- 120 g unsalted butter
- 120 g all-purpose flour
- 1.8 l whole milk
- to taste white pepper
- 1/2 tsp nutmeg
- to taste parmigiano-reggiano
- to taste ricotta (optional)
- to taste butter, softened
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