{"id":462,"date":"2011-06-25T17:22:06","date_gmt":"2011-06-25T21:22:06","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=462"},"modified":"2011-06-26T12:53:31","modified_gmt":"2011-06-26T16:53:31","slug":"lasagne-bolognaise","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=462","title":{"rendered":"Lasagne bolognaise"},"content":{"rendered":"<p><strong>Source:<\/strong> <a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Main\/Beef\/recipe.html?dishid=3562\">foodnetwork.ca: Christine Cushing Live: Bolognese Lasagna<\/a><\/p>\n<p><strong>Notes:<\/strong><\/p>\n<ul>\n<li>J&#8217;utilise une <a href=\"http:\/\/recettes.carlrobitaille.org\/2011\/06\/25\/pates-fraiches\/\">demie-recette de p\u00e2tes fra\u00eeches<\/a> au lieu de celle-ci.\u00a0 Je fais cuire les p\u00e2tes une minute.<\/li>\n<li>La sauce bolognaise se cong\u00e8le tr\u00e8s bien.\u00a0 Je fais habituellement une double recette de sauce.<\/li>\n<li>Je laisse reposer la lasagne 15 minutes avant de servir.<\/li>\n<\/ul>\n<p><strong>Yield:<\/strong> 6<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><del datetime=\"2011-06-26T16:50:46+00:00\"><\/del><del><strong>Pasta<\/strong><\/del><\/p>\n<ul>\n<li><del> 1 3\/4 cups flour<\/del><\/li>\n<li><del> pinch salt<\/del><\/li>\n<li><del> 3  eggs<\/del><\/li>\n<\/ul>\n<p><strong>Bolognese Sauce<\/strong><\/p>\n<ul>\n<li> 3 tablespoons olive oil<\/li>\n<li> 2  onions, finely chopped<\/li>\n<li> 1 1\/2 pounds lean ground beef<\/li>\n<li> 1  small Italian spicy sausage, casing removed<\/li>\n<li> 2  cloves garlic, chopped<\/li>\n<li> 2  small carrots, finely diced<\/li>\n<li> Several sprigs fresh thyme<\/li>\n<li> 2  bay leaves<\/li>\n<li> 2 teaspoons dried oregano<\/li>\n<li> 1&#215;28 ounce can plum tomatoes with juice, chopped (2 pots de 500 ml)<\/li>\n<li> coarse salt and freshly cracked black pepper<\/li>\n<li> <del>1 bunch fresh basil, washed, stemmed, and chopped<\/del><\/li>\n<\/ul>\n<p><strong>Bechamel Sauce<\/strong><\/p>\n<ul>\n<li> 1\/3 cup butter<\/li>\n<li> 1\/3 cup plus 1 tbsp. flour<\/li>\n<li> 4 cups milk<\/li>\n<li> pinch freshly grated nutmeg<\/li>\n<li> coarse salt and freshly cracked black pepper<\/li>\n<li> 2 tablespoons Pecorino Romano cheese<\/li>\n<li> 2 tablespoons Parmesan cheese<\/li>\n<\/ul>\n<h4>Assembly<\/h4>\n<ul>\n<li> oil, for baking dish<\/li>\n<li> 1\/3 cup freshly grated Parmesan<\/li>\n<li> coarse salt and freshly cracked black pepper<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p><strong><del datetime=\"2011-06-26T16:50:46+00:00\"><\/del><del>Pasta<\/del><\/strong><\/p>\n<ol>\n<li><del>In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.<\/del><\/li>\n<li><del>With mixer on low speed, add 1 egg at a time until incorporated.<\/del><\/li>\n<li><del>Continue to mix for 3 to 4 minutes until the dough starts to come together.<\/del><\/li>\n<li><del>Remove dough from mixer and knead to form a ball.<\/del><\/li>\n<li><del>Cover and let rest for 1 hour<\/del><\/li>\n<li><del>Roll out pasta.<\/del><\/li>\n<li><del>Cut dough into 12 pieces.<\/del><\/li>\n<li><del>Roll dough into thick sheets on the pasta machine, starting at  the thickest setting, reducing pasta setting one mark each time you roll  the dough through.<\/del><\/li>\n<li><del>Cook pasta in boiling salted water for about 4 minutes or until just al dente.<\/del><\/li>\n<li><del>Transfer to bowl with cold water to prevent sticking.<\/del><\/li>\n<li><del>Drain on towel.<\/del><\/li>\n<\/ol>\n<p><strong>Bolognese Sauce<\/strong><\/p>\n<ol>\n<li>In a large skillet, heat the olive oil on medium.<\/li>\n<li>Add the onion and saute 3 to 4 minutes or until soft.<\/li>\n<li>Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.<\/li>\n<li>Add the garlic and carrots and saute for 3 minutes just to soften.<\/li>\n<li>Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.<\/li>\n<li>Reduce heat to low and simmer, covered, for 55 to 60 minutes or  until sauce is thickened and flavour has developed to your liking.<\/li>\n<li><del>Add the fresh basil<\/del> and adjust seasoning.<\/li>\n<\/ol>\n<p><strong>Bechamel Sauce<\/strong><\/p>\n<ol>\n<li>In a medium saucepan on medium heat, melt butter.<\/li>\n<li>Add the flour and stir with wooden spoon until a paste forms.<\/li>\n<li>Remove from heat and add the cold milk a little at a time while stirring well between each addition.<\/li>\n<li>Return to heat once all the milk is added and mixture is smooth.<\/li>\n<li>Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.<\/li>\n<li>Add a pinch of nutmeg and season with salt and pepper to taste.<\/li>\n<li>Add the Pecorino and Parmesan cheese and stir.<\/li>\n<\/ol>\n<p><strong>Assembly<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350 degrees F.<\/li>\n<li>Oil the bottom of a 13- by 9- by 2-inch baking dish.<\/li>\n<li>Reserve a quarter of the bechamel sauce for the top layer.<\/li>\n<li>Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel.<\/li>\n<li>Season well between each layer.<\/li>\n<li>Finish with a layer pasta, the reserved bechamel sauce and extra  cheese on the top layer to finish (you should have 6 layers of  lasagna).<\/li>\n<li>Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.ca: Christine Cushing Live: Bolognese Lasagna Notes: J&#8217;utilise une demie-recette de p\u00e2tes fra\u00eeches au lieu de celle-ci.\u00a0 Je fais cuire les p\u00e2tes une minute. La sauce bolognaise se cong\u00e8le tr\u00e8s bien.\u00a0 Je fais habituellement une double recette de sauce. &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=462\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29,4],"tags":[],"class_list":["post-462","post","type-post","status-publish","format-standard","hentry","category-pasta","category-plats-principaux"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/462","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=462"}],"version-history":[{"count":6,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/462\/revisions"}],"predecessor-version":[{"id":499,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/462\/revisions\/499"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}