Lasagna Bolognese

I'm excited to make Lasagna this weekend as we have company coming into town. This is a recipe that I've made for family and friends from time to time. It incorporates specifics from my family recipes, as well as from Beep's family. This, alongside with crusty bread and tossed salad...rustic Italian doesn't get better than this!

Classic Lasagna Bolognese

Béchamel sauce:

3 cups hot milk
6 tablespoons butter
6 tablespoons flour
1/2 each teaspoon salt and ground white pepper
1/2 teaspoon dried thyme
1/2 cup grated parmesan cheese, plus more for assembly

Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool slightly.

Bolognese sauce:

2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrot
1 pound ground beef
Salt and pepper
1/2 cup dry white wine
2 cups canned plum tomatoes, seeds removed and roughly chopped
1 cup beef or chicken stock

Heat the oil and butter together, over low heat, in a heavy bottomed pot. Add the onion, celery and carrot and cook till wilted. Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.

Pasta:

2 pounds fresh pasta sheets, or cooked packaged pasta
12 quarts water in a large pot
2 tablespoons salt

Bring the 12 quarts water to the boil. Add the salt to the pasta pot, and cook pasta according to package directions.

Assembly:

Pre-heat the oven to 375 degrees. Spread some Béchamel on the bottom of a 9 X 13 baking pan. Top with a layer of pasta. Spread a thin layer of meat sauce on top of the pasta, top with a layer of Béchamel, evenly sprinkle on some additional grated parmesan cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is Béchamel sauce with parmesan sprinkled on top. Sometimes I even sprinkle bread crumbs on top as well. Bake for 45 minutes until the top has begun to brown and the edges are crispy.