Traditional Lasagna
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

2/3 recipe egg pasta
---bolognese sauce
1 medium Onion
1/2 medium carrot
1/2 rib celery
1 clove garlic
2 tablespoons butter
1/2 pound lean pork -- ground
1/3 cup dry white wine
1/3 cup heavy cream
1/8 teaspoon nutmeg -- grated
6 medium fresh Italian plum tomatoes -- (or 1 cup canned)
1 teaspoon salt
1 teaspoon pepper
---bechamel sauce
3 tablespoons butter
1/4 cup flour
2 cups milk
1 teaspoon salt
1 teaspoon pepper
3/4 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 B‚chamel 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 dish. Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the B‚chamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagna can be made to this point 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.