Pricci, Atlanta, Georgia, Executive Chef Marc Sublette
Ingredients
Veal Bolognese Sauce:
- 3 lb Ground Veal (IMPS/NAMP 396)
- 4-1/2 cups Mirepoix (onion, carrot, celery), 1/4-inch dice
- 1/3 cup Olive oil
- 1-1/2 cups Dry red wine
- 1/2 cup All-purpose flour
- 3/4 cup Tomato paste
- 3 cups Chicken stock
- 3 cups Demi glace
- 3 cups Marinara sauce
- 1-1/2 Tbsp Dried oregano leaves
- 9 each Bay leaves
- 1/2 cup Fresh Italian parsley, chopped
- 2 Tbsp Fresh rosemary, chopped
- 2 Tbsp Fresh thyme, chopped
- Salt and pepper to taste
- 1/2 cup or 1/4 lb Salted butter (optional)
- 3 lb Fresh lasagna sheets, cut into 2-inch squares
- Nonstick cooking spray as needed
- 3 cups Béchamel sauce
- 3 cups or 12 oz Mozzarella cheese, shredded
- 1-1/2 cups or 8-1/2 oz Parmigiano-Reggiano cheese, grated
- 6 Tbsp Fresh Italian parsley, chopped
Instructions
Veal Bolognese Sauce:
Yield: About 3 qt
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Brown ground veal in small rondeau over high heat. Remove from pan and drain.
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Sweat mirepoix in oil in same pan over medium-high heat 4 minutes or until vegetables begin to soften. Deglaze pan with wine; cook 3 minutes.
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Stir in flour; cook and stir 1-1/2 minutes. Stir in tomato paste until blended. Add chicken stock, demi glace, marinara sauce, oregano and bay leaves; mix well. Bring to a boil; reduce heat to low. Simmer 1 hour.
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Remove from heat. Stir in parsley, rosemary, thyme, salt and pepper. Stir in butter, if desired. Keep warm.
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Cook 4 oz pasta in boiling salted water 5 minutes. Drain. Toss pasta with 1 cup heated Bolognese Sauce to coat.
Spray 5-inch sauté pan with cooking spray; mound pasta with sauce in pan. Drizzle with 1/4 cup Béchamel sauce. Sprinkle with 1/4 cup mozzarella cheese, 1/8 cup Parmigiano cheese and 1-1/2 tsp parsley. -
Broil 1-1/2 to 3 minutes or until cheese is bubbly and golden brown. Slide lasagna out of pan into center of dinner plate.
