27
790
105

Description

It's hard (make that impossible) to beat a traditional Bolognese sauce if you are preparing lasagne to feed a crowd, since the meaty sauce is hands down the ultimate crowd favorite. Besides being ultra hearty and decidedly delicious, the classic sauce can even be prepared in advance, and often tastes better that way. Let cool completely before storing in an airtight container and refrigerating for up to a week or freezing for up to three (or more) months. Thaw overnight in the refrigerator before using.  

Ingredients

1 onions (medium, chopped)
1 garlic cloves (minced)
50 milliliters olive oil
1 slice bacon (1 cm, approximately 1/3 inch thick, diced)
75 grams tomato paste
3 plum tomatoes (ripe, or frozen, peeled, cored and diced)
75 grams tomato paste
1 bay leaf
250 grams ground pork
250 grams ground beef
1/2 cup white wine
1/4 teaspoon ground cumin
2 teaspoons sugar (optional)
1/4 teaspoon curry
ground black pepper (to taste)
coarse salt (to taste)
750 grams milk
40 grams butter
90 grams wheat flour
salt
ground black pepper
ground nutmeg (freshly)
300 milliliters water
2 teaspoons teas (herbal infusion)
1 bunch collard greens
1 package lasagne (fresh)
mozzarella cheese

Directions

1For the Bolognese sauce, chop onion and garlic and sauté in olive oil for 2 minutes.
2Dice bacon in cubes and add to pan.
3Add diced tomatoes, tomato paste, and bay leaf.
4Cook for a few more minutes.
5Add the ground meat and stir well.
6Simmer over low heat, stirring occasionally.
7Deglaze pan with wine and add seasonings.
8Cook over low heat for 45 minutes, stirring occasionally. If sauce gets too dry, add a little water, as needed.
9Season to taste and add 2 teaspoons sugar if sauce is too acidic.
10Preheat oven to 200°C (approximately 400°F).
11For the béchamel sauce, heat milk in a saucepan.
12Heat butter in a saucepan until melted.
13Add flour and cook briefly, stirring constantly.
14Gradually, whisk in hot milk, stirring constantly, as the sauce thickens.
15Do not stop stirring even after adding all the milk so that no lumps form.
16If lumps form, mash with a fork. Season with salt, pepper, and nutmeg.
17For the collard greens, boil water and pour over tea.
18Let infuse for 5 minutes and strain into a pan.
19Bring tea infusion to a boil again.
20Rinse collard greens and separate leaves.
21Place leaves in the infusion.
22Boil for 2 minutes, remove the leaves and immediately plunge into cold water.
23Drain well.
24For the lasagna, grease the bottom of an ovenproof lasagna pan.
25Add alternating layers of lasagna, Bolognese sauce, béchamel sauce and collard greens, so that final layer is béchamel sauce.
26Top with grated Mozzarella cheese.
27Bake in preheated oven for about 25 minutes.
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NutritionView more

790Calories
Sodium42%DV1010mg
Fat77%DV50g
Protein75%DV38g
Carbs15%DV45g
Fiber32%DV8g

PER SERVING *

Calories790Calories from Fat450
% DAILY VALUE*
Total Fat50g77%
Saturated Fat19g95%
Trans Fat0.5g
Cholesterol130mg43%
Sodium1010mg42%
Potassium1470mg42%
Protein38g75%
Calories from Fat450
% DAILY VALUE*
Total Carbohydrate45g15%
Dietary Fiber8g32%
Sugars19g38%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.