Bolognese Lasagna
Inspired by the flavors of Italy’s Emilia-Romagna region, Dear Emilia shares the rich bolognese that brings its signature lasagna to life.
Ingredients
- 3¾ lbs. beef (ground)
- ¾ lbs. pork shoulder (ground)
- 7½ oz. pork back fat (ground)
- 7½ oz. pancetta (ground)
- 7½ oz. mortadella (ground)
- 7½ oz. prosciutto (ground)
- 2½ c. celery (ground)
- 4½ c. carrots (ground)
- 4 c. sweet onions (ground)
- 2¼ c. red wine
- 3¼ c. crushed tomatoes
- 1 c. beef stock
- 4 tsp. salt
- 3½ tsp. black pepper
- 1 tbsp. celery salt
Directions
- Grind the beef and pork together twice and separately grind the back fat twice. Then grind the cured meats and the vegetables twice.
- Begin by rendering the pork fat in a large roasting pan.
- Add the vegetables to the rendered pork fat and cook for 5-7 minutes or until softened.
- Add the ground beef and pork mixture and cook for 10-15 minutes until it has completely browned. Then break it up with a whisk.
- After the beef and pork have been caramelized, add the ground cured meats and cook for another 10 minutes until nicely browned. Make sure there are no large pieces of meat before proceeding.
- Deglaze with red wine and season. Let the wine cook down for about 5 minutes and add the crushed tomatoes and stock.
- Let the bolognese cook for 2 hours or until the meat is tender. The longer the bolognese cooks, the better it gets.