Lasagna Bolognese

"I got this from Emeril. It looked so good on tv I printed the recipe off the internet and here it is."
 
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Ready In:
2hrs 12mins
Ingredients:
27
Serves:
8
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ingredients

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directions

  • In a large pot heat the butter over medum high heat.
  • Add the bacon and ham and saute until caramelized and light brown, about 10 minutes.
  • Add the ground meats and cook over high heat until well-browned, stirring constantly, about 20 minutes.
  • Add the onions, carrots, celery, and mushrooms and cook until soft, about 5 minutes.
  • Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.
  • Add tomato paste and cook for 2 minutes.
  • Add the wine and cook until almost evaporated.
  • Add stock and simmer over medium high heat until sauce is thickened and flavorful and flovorful, about 45 minutes to 1 hour.
  • Season with salt and pepper, to taste.
  • Add the chicken livers to the pot and cook 5 minutes.
  • Stir in the cream and parsley, and adjust seasoning if necessary.
  • Set aside until ready to assemble lasagna.
  • Preheat the oven to 350 degrees F.
  • Butter a large rectangular baking dish, then spoon 1/2 cup of meat sauce onto the bottom of the dish.
  • Cover with 1 sheet of fresh pasta.
  • Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of bechamel, then a light dusting of cheese.
  • Repeat layering lasagna, sauces, and cheese in this manner until all have been used, ending with a topping of bechamel and cheese.
  • Bake until the lasagna is bubbling and golden brown, about 1 hour.
  • Allow to rest 10 minutes before serving.
  • Bechamel: In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes.
  • Slowly whisk the milk into the flour, stirring vigorously to blend together.
  • Set over high heat and quickly bring to a boil for 1 minute, stirring.
  • Allow to cook another 5 minutes, or until floury taste is gone.
  • Remove from heat and add salt and nutmeg to taste.

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