Traditional Lasagna

Photo: flickr user Photos o' Randomness

Ingredients

recipe egg pasta or use 2, OR 1/2 lb dry lasagna, noodles

1 onion

2 tablespoons butter

pound lean pork, ground

cup dry white wine

cup heavy cream

teaspoon nutmeg, grated

6 fresh Italian plum tomatoes, (or 1 cup canned)

salt

pepper

bechamel sauce

3 tablespoons butter

cup flour

2 cups milk

salt

pepper

cup parmesan cheese, grated

Preparation

PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese.

For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic.

Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by 1/2, about 15 minutes.

Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper.

For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking

Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese.

NOTE: Lasagna can be made to thispoint a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagna with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagna under broiler until golden brown, about 5 minutes. Let lasagna sit for 10 minutes before serving.