Provided by Bobby Flay
Categories main-dish
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 50
Steps:
- For the Tomato Sauce: Heat the oil in a large saute pan over medium-high heat, add the onions and cook until soft, 3 to 4 minutes. Add the garlic and red chili flakes and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.
- For the Bolognese Sauce: Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven over high heat.
- Season the shanks on both sides with salt and pepper, place in the pan and cook until golden brown on both sides, about 4 minutes per side.
- Remove the shanks to a plate. Remove fat from the pan. Add the pancetta to the pan and cook until golden brown. Remove pancetta with a slotted spoon to a plate lined with paper towels.
- Add the onion, carrots, celery and garlic to the pan and cook until soft and lightly golden brown, 4 to 5 minutes.
- Add the red wine, scrape the bottom of the pan and cook until completely reduced. Add the beef stock, diced tomatoes, thyme, rosemary and parsley and bring to a simmer. Add the shanks and 1/3 of the pancetta back to the pan, cover and transfer to the oven. Cook until the meat is tender and falling off the bone, about 2 hours.
- Remove the shanks to a cutting board and when cool enough to handle, shred the meat into bite-size pieces and place in a bowl.
- Strain the cooking liquid into a bowl. Place 3 cups of the cooking liquid into a large high-sided saute pan and bring to a boil over high heat. Cook until the liquid is reduced to about 3/4 cup. Add the shredded meat and the remaining cooked pancetta to the pan along with 1 cup of the tomato sauce, parsley and basil and stir to combine and just heat through.
- For the Ricotta Mixture: Stir together the ricotta, eggs, parsley, basil, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the Bechamel (Mornay) Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with nutmeg, salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.
- For Assembly: Preheat the oven to 375 degrees F.
- Butter the bottom and sides of a 9 by 13-inch baking dish with the butter. Ladle a thin layer of bechamel evenly over the bottom of the pan. Place a layer of pasta dough, cut to fit the inside of the pan on top of the bechamel and top the pasta with the ricotta mixture and spread evenly. Spread a thin layer of bechamel over the ricotta, sprinkle with a few tablespoons of Parmesan and some basil leaves. Top with another layer of pasta and spread the Bolognese sauce evenly over the top. Ladle an even layer of bechamel over the Bolognese sauce, sprinkle with a few tablespoons of Parmesan and some basil leaves. Place the final layer of pasta dough over the meat mixture and ladle the bechamel over the top to completely cover the pasta and sprinkle with 3 tablespoons of Parmesan.
- Place the pan on a baking sheet and cover loosely with aluminum foil. Bake for 20 minutes. Reduce the heat to 350 degrees F, remove the foil and continue baking until the top is golden brown and the filling is bubbling, about 25 to 35 minutes longer. Remove from the oven and let rest 10 minutes before cutting. Cut into slices and top with some of the remaining tomato sauce, more grated cheese and chopped parsley and basil.
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Victoria Muthoni
[email protected]I'm not a fan of ricotta cheese, so I substituted cottage cheese in this recipe. It turned out great!
nadim islam
[email protected]This lasagna was a bit bland for my taste. I think I'll add more spices next time.
Lizette Kerr
[email protected]I've been making this lasagna for years and it's always a hit. It's easy to make and always turns out delicious.
Manige Truth
[email protected]This lasagna was delicious! I made it for my family and they loved it. The sauce was flavorful and the cheese was melted and gooey. I will definitely be making this again.
kinga bandar
[email protected]I love this lasagna! It's my go-to recipe when I'm feeding a crowd. It's always a hit.
Mehroze Awan
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser. It's the perfect dish for a special occasion or a weeknight dinner.
Jessica Gamage
[email protected]I followed the recipe exactly, but my lasagna turned out dry. I'm not sure what I did wrong.
Shahed Gaming
[email protected]This lasagna was a bit too cheesy for my taste, but it was still good. I think I'll try using less cheese next time.
Nelly Radwan
[email protected]I'm not a huge lasagna fan, but this recipe changed my mind. It was so delicious and easy to make. I'll definitely be making it again.
alinur alinurali7788
[email protected]Made this last night and it was a hit! My family loved it. The sauce was flavorful and the cheese was gooey and melted perfectly.
TMG AGUN
[email protected]OMG this lasagna was AMAZING!!! I've been cooking for years and this is one of the best recipes I've ever tried. The instructions were easy to follow and the result was a delicious, cheesy, and flavorful lasagna. I can't wait to make it again!