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1.
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2
Melt 6 tablespoons butter in a large saucepan over medium heat.
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Add shallot, carrot, and celery, and cook until softened, about 5 minutes.
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Sift flour over vegetables, and cook, stirring constantly with a wooden spoon, about 2 minutes.
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Slowly whisk in milk and bring to a boil.
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Add parsley, thyme, and bay leaf.
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Reduce heat to low and simmer whisking occasionally, until sauce is thickened, about 1 hour (remove cover halfway through).
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Strain and season with 1/2 teaspoon salt, nutmeg, and pepper to taste.
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Place plastic wrap directly on surface sauce; set aside.
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10
2.
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Bring a large pot water to a boil, season generously with salt, and boil lasagna noodles according to package instructions.
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Drain.
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Spread noodles, in layers, between sheets plastic wrap; set aside.
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3.
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Preheat oven to 350F.
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Butter an ovenproof 9- by 13-inch casserole dish.
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Cover pan bottom with a layer noodles.
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Cover with 1 1/2 cups meat sauce, 1 cup white sauce and 3 tablespoons cheese.
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Repeat to complete 3 more layers.
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Dot top with remaining tablespoon butter.
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Bake until bubbly and hot, about 45 to 50 minutes.
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Remove from oven and let sit for 10 minutes before serving.
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23
1.
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Heat olive oil in a large soup pot or Dutch oven over medium heat.
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Add red pepper flakes and cook for 15 seconds.
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Add onion and cook, stirring occasionally, until golden brown, about 15 minutes.
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Add garlic and cook until fragrant, about 1 minute.
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Stir in tomato paste and cook, stirring constantly, for 1 minute.
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Add tomatoes one at a time and crushing each as before adding next.
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Add tomato liquid.
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Season with 1 teaspoon salt and pepper to taste.
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Simmer sauce over low heat, covered.
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2.
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Heat a large skillet over medium-high heat.
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Add beef, pork, veal, savory, thyme, oregano, and fennel seeds.
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Season with 1 teaspoon salt and pepper.
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Break up meat with a wooden spoon, and cook until lightly browned about 7 minutes.
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Add meat to sauce using a slotted spoon.
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Add Parmesan rind, if using, and bay leaves.
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Simmer sauce, covered, over low heat, for 1 1/2 hours.
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(Adjust consistency with water.)
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Season with salt and pepper to taste.
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Just before serving, remove Parmesan rind and bay leaves.
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Stir in grated cheese.
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45
Calories: 851
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Total Fat: 40.5 grams
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Saturated Fat: 19 grams
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Total Carbohydrate: 80 grams
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Protein: 42 grams
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50
Sodium: 1539 milligrams
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Cholesterol: 111 milligrams
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Fiber: 7 grams
