No-Holds-Barred Lasagna Bolognese

Name: No-Holds-Barred Lasagna Bolognese
Yield: 8
Ingredients: 2 tablespoons extra virgin olive oil; 4 tablespoons butter; 2/3 pound ground lamb or 85/15 ground beef; 2/3 pound ground pork; 2/3 pound ground veal; 4 ounces chicken livers finely chopped, optional; 1 large onion finely chopped, about 1 1/2 cups; 2 large carrots peeled, and cut into 1/4-inch dice, about 1 cup; 3 rib celery peeled, and cut into 1/4-inch dice, about 1 cup; 4 cloves garlic finely minced, or grated on a microplane grater; 1/2 cup sage leaves fresh, finely chopped; 1 pinch red pepper flakes optional; 28 ounces Italian plum tomatoes crushed, preferably D.O.P. San Marzano; 1 1/2 cups dry red wine white works fine as well; 1 1/2 cups whole milk; 2 cups chicken stock homemade, or 2 cups low-sodium canned chicken broth; 2 bay leaves; 1 tablespoon Thai fish sauce or Vietnamese; 1/2 cup heavy cream; salt; freshly ground black pepper; 1/2 cup basil minced, or parsley, or a mix of both; 3 cups ricotta or 3 cups store-bought whole-milk cottage cheese; salt; freshly ground black pepper; 2 large eggs; 1/4 cup basil minced, or parsley, or a mix of both; 2 tablespoons butter; 2 tablespoons flour; 2 cloves garlic finely minced, or grated on a microplane grater

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Ingredients

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8 SERVINGS

2 Tbsp. extra virgin olive oil

4 Tbsp. butter

2/3 lb. ground lamb (or 85/15 ground beef)

2/3 lb. ground pork

2/3 lb. ground veal

4 oz. chicken livers (finely chopped, optional)

1 large onion (finely chopped, about 1 1/2 cups)

2 large carrots (peeled, and cut into 1/4-inch dice, about 1 cup)

3 rib celery (peeled, and cut into 1/4-inch dice, about 1 cup)

4 cloves garlic (finely minced, or grated on a microplane grater)

1/2 cup sage leaves (fresh, finely chopped)

1 pinch red pepper flakes (optional)

28 oz. Italian plum tomatoes (crushed, preferably D.O.P. San Marzano)

1 1/2 cups dry red wine (white works fine as well)

1 1/2 cups whole milk

2 cups chicken stock (homemade, or 2 cups low-sodium canned chicken broth)

2 bay leaves

1 Tbsp. Thai fish sauce (or Vietnamese)

1/2 cup heavy cream

salt

freshly ground black pepper

1/2 cup basil (minced, or parsley, or a mix of both)

3 cups ricotta (or 3 cups store-bought whole-milk cottage cheese)

salt

freshly ground black pepper

2 large eggs

1/4 cup basil (minced, or parsley, or a mix of both)

2 Tbsp. butter

2 Tbsp. flour

2 cloves garlic (finely minced, or grated on a microplane grater)

2 cups whole milk

1/2 lb. mozzarella cheese (dry whole milk, grated, see note)

1/4 tsp. freshly grated nutmeg

salt

freshly ground black pepper

15 pasta (4- by 8-inch sheets fresh rolled, or 15 pieces no-boil lasagna noodles from 1 package (see note))

4 oz. Parmesan (grated on a microplane grater, About 2 cups)

2 Tbsp. basil (minced, or parsley, or a mix of both)

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No-Holds-Barred Lasagna Bolognese

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