How To Make Lasagna Bolognese | Dear Test Kitchen

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while Pecorino is often less costly.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat, while ricotta can be more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine offers flavor without alcohol, and broth is a budget-friendly substitute.

Discuss the importance of bolognese sauce and the types of ground meats used.

Select ground beef, ground veal, and ground pork for the sauce.

Choose a big full-bodied red wine for the sauce.

Use whole peeled canned tomatoes, crush them, and add them to the sauce without the extra juice.

Mince garlic and add it to the sauce for flavor.

Prepare a bouquet garni with prosciutto stump, parmesan rinds, thyme, and bay leaves, and simmer it in the sauce.

Heat a pot and add a light coating of canola or grapeseed oil until it begins to smoke.

Add the meat in batches to sear it, breaking it into smaller pieces with a wooden spoon.

Remove the meat once browned and add minced garlic to release its flavor.

Return the seared meat to the pot and scrape the bottom to incorporate caramelized bits.

Add red wine, crushed tomatoes, and chicken stock to the pot.

Ensure the bouquet garni is submerged in the liquid and stir occasionally to prevent burning.

Cook the sauce for about two hours, checking for thickness and richness.

Add milk to the sauce and continue cooking for another hour.

After five hours, the bolognese sauce should be rich, meaty, and creamy with little excess liquid.

Cooking Techniques

Equipment Needed

Spice Level:

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