Dice and set aside your onion, carrot, and celery. Heat olive oil in a large heavy pot over medium heat. Add ground beef and vegetables; cook, breaking up ground meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 15-25 minutes; season with salt and pepper. Add wine to pot and bring to a boil, scraping up browned bits from bottom of the pot, about 2 minutes. 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 broth 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 for at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.) 1. 2. 3. 4. 5. 6. 7. Chef Bruno's Lasagna Bolognese H A P P Y H O L I D A Y S ! Recipe for Change www.recipeforchangeproject.org | PO Box 57 Winnetka, IL 60093 1.5 lbs Lasagna noodles Bolognese Sauce (recipe below)* Béchamel Sauce (recipe below)* Kosher salt Unsalted butter, room temperature (for dish) 2 cups finely grated Parmesan Lasagna *Bolognese and béchamel need to be prepared ahead of time. If necessary they can be prepared the day before. Bolognese Sauce 1 large onion, coarsely chopped 1 medium carrot, peeled, coarsely chopped 1 celery stalk, coarsely chopped 2 tablespoons olive oil 2 pounds ground beef chuck Kosher salt freshly ground pepper 1 cup dry white wine 1 14.5-ounce can crushed san marzano tomatoes 3 cups low-sodium chicken broth, divided Chef Bruno's Lasagna Bolognese H A P P Y H O L I D A Y S ! Recipe for Change www.recipeforchangeproject.org | PO Box 57 Winnetka, IL 60093 Working in batches, cook lasagna noodles in a large pot of boiling salted water until "al dente", following the instructions on the box. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet. They will stick together quickly so separate the sheets with parchment paper or a bit of olive oil between each sheet. 1. 2. 3. Preheat the oven to 350°F. Coat a 13x9" baking dish with butter. Spread 1/4 cup Bolognese in the prepared baking dish. Top with a layer of noodles. Spread over a light 3/4 cup Bolognese sauce, then 1/2 cup béchamel. Top with 1/4 cup Parmesan. Repeat process 5 more times, starting with noodles and ending with Parmesan, for a total of 6 layers. Number of layers might vary depending on the type of pasta bought. Typical store bought lasagna noodles will be thicker than fresh lasagna noodles. Cover the baking dish with foil and place on a rimmed baking sheet. Bake lasagna for 30 min. Remove foil after 30 min and cook for an additional 30-45 min uncovered, until bubbling and beginning to brown on top. Let lasagna sit 45 minutes before serving. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Lasagna Assembly Pasta Béchamel Sauce 5 tablespoons unsalted butter 1/4 cup all-purpose flour 4 cups whole milk, warmed Pinch of ground nutmeg Kosher salt Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, 1/2-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes Add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto the surface; let cool slightly. Chill if not using right away. 1. 2. 3. 4. 5.