I have continued to cook almost all day and am super excited about my black bean chili from The Greens cookbook page 109. I will post that recipe later as I am more excited about David Rocco’s Lasagna.
My husband David loves Rocco’s show “La Dolce Vita” so I ordered the cookbook and it is chock full of fabulous recipes. His lasagna layers bolognese, bechamel, noodles and mozzarella. I am making the base bolognese now will assemble tomorrow.
One onion finely chopped, (Rocco grates all of his vegetable so they melt into the sauce)
1 stalk celery, finely chopped
1 large carrot, peeled and finely chopped
2 T. uns. butter
1/2 lb. ground beef
1/2 lb. ground pork
1 cup white wine
1 cup milk
3 cups tomato puree
Note ***If making bolognese for lasagna, increase tomato puree to 5 cups ( I am adding some diced tomatoes as they will simmer down into great texture)
Grate or finely chop the vegetables and saute in the olive oil (Marcella Hazen-Italian food goddess from years ago) recommends using an earthenware pot or heavy cast iron deep pot.
Take your time as you saute and gently brown the vegetables so the flavors become sweet and intense. Add butter and ground beef-cook over medium high heat until browned. Stir in wine and simmer until it’s evaportated. Add the milk and soften the meat. Add the tomato puree, salt and simmer for a few hours.
Assembly will follow tomorrow with the bechamel recipe! When using this sauce for lasagna, increase the tomatoes to 5 cups. I used part tomato sauce and part diced tomatoes.