Pasta Al Forno Vera Recipe
Homemade Lasagna Served With my Mother's Special Meat Sauce
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Ingredients
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Pasta & Assembly
Mother's Special Meat Sauce
Béchamel (optional creamy layer)
Method
Mother's Special Meat Sauce
- 1
Prepare aromatics
Warm a large heavy-bottomed saucepan over medium heat. Add 2 tbs extra-virgin olive oil and 1 tbs butter. When butter foams, add finely diced onion, carrot, and celery. Sauté, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add minced garlic and cook 1 minute until fragrant.
- 2
Brown the meat
Increase heat to medium-high. Add ground beef, ground pork, and pancetta (if using). Break meat with a spoon and brown without overcrowding, about 6–8 minutes, until no pink remains. Season with 1 tsp salt and 1 tsp freshly ground black pepper as it cooks.
- 3
Deglaze and simmer
Pour in 1/2 cup dry red wine to deglaze the pan, scraping up browned bits. Let wine reduce by half, about 2–3 minutes. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Add crushed canned tomatoes, 1 cup stock, 1 tsp dried oregano, 1 bay leaf and 1/2 tsp sugar. Bring to a gentle simmer.
- 4
Long simmer
Reduce heat to low so sauce barely simmers. Partially cover and cook for 45–60 minutes, stirring occasionally, until thickened and flavors meld. Add additional stock if sauce reduces too much. Taste and adjust seasoning with remaining 0.5 tsp salt and more pepper if needed. Remove and discard bay leaf.
Béchamel (optional creamy layer)
- 5
Make roux
In a medium saucepan, melt 3 tbs unsalted butter over medium heat. Add 3 tbs flour and whisk constantly for 1–2 minutes to cook raw flour but not brown.
- 6
Finish béchamel
Slowly whisk in warmed 3 cups whole milk in a thin stream to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 6–8 minutes. Season with 1/2 tsp salt, 1/4 tsp freshly grated nutmeg and 1/4 tsp black pepper. Remove from heat and keep warm.
Pasta & Assembly
- 7
Prepare cheeses
In a medium bowl combine 2 cups ricotta, 1 large egg, 1 cup grated Parmesan and 1 cup chopped fresh basil. Season mixture lightly with 1/4 tsp salt and a few grinds of black pepper. Mix until smooth and set aside.
- 8
- 9
Assemble lasagna
Spread a thin layer (about 3/4 cup) of the meat sauce on the bottom of the prepared baking dish. Place 3 lasagna sheets in a single layer to cover the sauce. Spread one-third of the ricotta mixture evenly over the pasta (about 2/3 cup). Spoon about 1 cup of meat sauce over the ricotta, dot with 1/2 cup béchamel if using, and sprinkle with 3/4 cup shredded mozzarella. Repeat two more times (pasta, ricotta, meat sauce, béchamel, mozzarella) to create three layers. Top with remaining 3 lasagna sheets, the remaining meat sauce (about 1 cup), remaining béchamel (if using) and the last of the mozzarella and any extra Parmesan to cover evenly.
- 10
Bake
Cover the dish tightly with aluminum foil (spray the underside with cooking spray or tent slightly to avoid touching cheese). Bake in preheated oven for 25 minutes. Remove foil and bake an additional 15–20 minutes until cheese is bubbly and golden and edges are bubbling.
- 11
Rest and serve
Remove from oven and let the lasagna rest for 15 minutes to set (this makes slicing cleaner). Garnish with additional chopped fresh basil and a light dusting of grated Parmesan. Slice into 8 equal portions and serve warm with extra meat sauce on the side if desired.