Lasagne al forno di Nonna, my paternal Grandmom´s lasagne is prepared in Tiella earthenware individual clay ovenware dishes. ( see photo )
Adopted & Translated from: Margherite Cintrano
RAGÙ
5 tblsps extra virgin olive oil
3 tblsps. unsalted butter
1 carrot, finely diced
1 leek finely chopped ( celery is a sub )
1 garlic clove minced ( can add more - it is a palate decision )
1/4 pound pancetta sliced into eighths
1 pound ground beef or veal
1 pound ground pork
1 pound Italian Sweet Sausage ( taken out of casings )
1/4 cup or 2 1/2 oz. of tomato paste
1 cup whole milk
1 cup Italian dry white wine ( an Italian grape variety North American white wine is good sub )
1 tsp. salt
1/2 tsp. freshly ground black peppercorns
TO PREPARE THE RAGÙ
1) Heat the Evoo and butter together in a wide heavy Dutch Oven type vessel, over moderate heat until the butter is melted, and then sauté the carrot, the onion, the leek and the garlic and stir occasionally, until the vegetables are tender however, not browned; 12 minutes.
2) while the vegetables are sauté-ing, pulse the Pancetta in a Food Processor until chopped finely
3) When the vegetables reach their tender point; increase the flame to high and incorporate the ground meats, the sausage uncased and combined with the ground meats and the pancetta. Stirring, break up the lumpy meats and sauté until browning stage, 12 mins. Then, combine the tomato paste, milk, white wine, and gently simmer on slow low flame without lid until almost all of the liquids have evaporated, however the Ragù is still moist - 1 1/2 hours approximately.
4) Adjust seasoning, salt and freshly ground pepper to taste, and then, remove from heat.
FOR THE BESCIMELLA ( FINAL TOP LAYER OF A LASAGNE )
5 Tblsps. butter
1/4 cup all purpose flour
3 cups whole milk
1 1/2 tsps. salt
1/2 tsp. freshly grated nutmeg
1) Melt butter in a 3 quart heavy saucepan, over a medium low flame; and whisk in the flour until smooth and then, whisk consistently until a pale golden tone 5 minutes.
2) Heat the milk in a separate 1 1/2 quart sauce pan until just ready to boil
3) Add milk, 1 cup at a time, to the butter mixture, whisking constantly until very smooth. Bring the sauce to a boil.
4) Whisking 30 seconds, and remove from heat, and then, adding the salt and the nutmeg.
5) Cover with a buttered slice of wax paper buttered side down and cool to room temperature, stirring occasionally.
THE LASAGNE
One can prepare their own, and / or use an Italian Brand of their choice. Follow directions on the box, if using dry Lasagne sheet pasta.
ASSEMBLING THE LASAGNE
1) Preheat oven to 375 degrees farenheit or 200 degrees centigrade
2) Provide a clay tiella, earthenware for each person that is being served.
3) spread some Ragù on the bottom of the tiella and sprinkle with 1 1/2 tblsps. Reggiano Parmesano Cheese or Grana Padano, then cover with some cooked Lasagne Pasta pieces, and they shall overlap slightly and repeat the layering process. Ragù, Lasagne sheet pasta, aged Cheese, Ragú, etcetra.
4) The final layer shall be the Besciamella topping, about 1/4 cup plus in each tiella earthenware
5) bake uncovered until the lasagne is pale golden spotted and the sauce is bubbling - about 35 minutes for each tiella earthenware.
6) Let stand 10 mins. prior to serving.
7) Serve with: oven warm Italian style bread for dipping and a good Italian variety red wine or sparkling wine from Lambrusco.
Enjoy.
Ciao.
