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1
Preheat the oven to 375 degrees F.
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2
Butter a small (approximately 8-by-10-inch) baking dish.
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3
Spread a thin film of the Besciamella Sauce on the bottom of the pan.
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4
Cover with a fresh pasta sheet, about 1 cup of the Ragu and about 1/2 cup more of the Besciamella.
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5
Lightly cover the surface with some of the grated cheese.
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6
Repeat this layering process until all of the pasta is used.
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7
Bake the lasagna uncovered, rotating once halfway through, 40 to 45 minutes.
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8
Allow to cool 1 hour, cut and serve.
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9
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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11
Warm the milk and bay leaf over medium-high heat until just below a boil.
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12
Melt the butter over medium heat in another saucepot.
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13
When the butter is fully melted and begins to bubble rapidly, add the flour and whisk until fully incorporated.
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14
Continue to cook over medium heat until a smooth, blond-colored paste is formed, 4 to 5 minutes.
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15
Add about half of the scalded milk to the butter and flour paste, whisking constantly.
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16
Once it is fully incorporated, add the thickened milk mixture back into the remainder of the scalding milk, whisking continuously to avoid lumps.
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17
Reduce the heat to medium-low and cook until the sauce comes to gentle boil and is fully thickened.
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18
Season with the salt and nutmeg, whisk to combine and strain through a fine mesh strainer.
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19
Cover the surface of the besciamella with plastic wrap to prevent a skin from forming and allow to cool to room temperature.
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20
Place the garlic, celery, onions and carrots in a food processor and process until very finely chopped.
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21
Add the oil and butter to a heavy-bottomed pot over medium heat.
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22
When the butter is melted, add the mortadella and pancetta and cook until the fat renders and the meats begin to brown slightly.
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23
Add the finely chopped vegetables, sprinkle with half of the salt, pepper and nutmeg and cook until softened and most of the liquid has evaporated.
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24
Add the ground beef and pork, breaking apart as much as possible.
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25
Sprinkle with the remaining salt, pepper and nutmeg and cook, stirring frequently, until the meat looks fully cooked and begins to brown lightly on the bottom, about 30 minutes.
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26
Deglaze with the white wine and allow the liquid to reduce by half.
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27
Add the broth, cream and tomato puree.
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28
Bring to a simmer and reduce the heat to maintain a gentle simmer.
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29
Let the ragu cook 3 to 4 hours, stirring occasionally.
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30
Taste for seasoning and adjust, if necessary.
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31
Allow to cool, ideally overnight, to allow the flavors to develop.
