Cookbook

Pasta - Guy Grossi's Lasagne Bolognese
Guy Grossi's Lasagne Bolognese

Anybody who has been to Melbourne may have dined at Grossi Florentino, one of Melbourne's upper class restaurants. Guy Grossi recently provided his own recipe for lasagne and bolognese sauce. This is a great tastinh sauce - the nutmeg in it gives it a special flavour.
I am making it tonight for dinner!! :dinner
Ingredients:

Béchamel:
1 litre milk
1 small onion
1 bay leaf
1 clove
80g butter
80g flour
Salt and pepper
Nutmeg
Sugo Bolognese:
50ml olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
800g minced beef
100g minced chicken
100g minced pork
1 Tablespoon fresh sage, chopped
1 Tablespoon fresh oregano, chopped
1 bay leaf
2 cloves, crushed
Grating of nutmeg
Salt and pepper
200g tomato paste
200ml red wine
2 litres beef stock
Parmigiano reggiano
Lasagne sheets

Instructions:

Béchamel Sauce:
Warm milk, onion, bay leaf and clove in saucepan until simmering.
Rest for 15 minutes off the heat, then strain.
Melt butter in saucepan, add flour, stir with wooden spoon to a smooth paste.
Cook stirring continuously, for 2-3 minutes, without colouring.
Stir in milk, bring to the boil, beating vigorously.
Add salt, pepper and nutmeg and slow simmer for 10 minutes.
Sugo Bolognese:
Heat oil in a large pot.
Sauté onion and garlic over medium heat until soft.
Add the meats and sauté for 10 minutes until well browned.
Add herbs, spices, salt and pepper.
Add tomato paste and cook for 1-2 minutes, then add the wine and boil to reduce by half.
Add stock and bring to the boil, reduce heat and simmer for 1 hour.
When sugo is ready, cook the lasagne sheets in boiling, salted water.
Drain and place into a bowl of cool water with a few drops of oil to stop the sheets sticking together.
Pre-heat oven to 350ºF/180ºC.
Layer a small amount of both sauces into an ovenproof tray.
Cover with a layer of pasta.
Repeat the steps, adding a sprinkling of cheese in each layer.
At the top, finish with a layer of sprinkled cheese.
Bake for 30 minutes.
It is a 'meaty' lasagne, not a 'tomatoey' one!


Posted by aussiecook

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