Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 4 servings
Ingredients:
Easy Bolognese Sauce:
1/2 lb. ground sirloin beef
4 garlic cloves, minced
1/2 cup red wine
14 oz. crushed tomatoes, preferably San Marzano
1 tbsp. tomato paste
1/4 cup heavy cream
1/4 tsp. ground nutmeg
Salt & pepper to taste
Mornay Sauce:
2 tbsp. salted butter
2 tbsp. all-purpose flour
1 cup whole milk
1/3 cup Parmigiano Reggiano, finely grated
Sheet Pan Lasagna Bolognese:
1/2 lb. farfalle
2 tbsp. butter
2 cups Bolognese sauce
1 cup Mornay sauce
1 1/2 cups whole milk mozzarella, shredded
8 oz. burrata
2 tbsp. Italian parsley, finely chopped
Directions:
Easy Bolognese Sauce (can be made a day ahead):
Add the ground sirloin to a large heavy-bottomed pot and cook over medium-high heat for until fully cooked, crumbling the meat with a wooden spoon. Stir in the minced garlic and let cook for a further 1-2 minutes.
Add the red wine, crushed tomatoes, tomato paste, salt and pepper. Stir and let simmer over low heat for 15 minutes.
Remove sauce from heat and stir in the nutmeg and heavy cream. Season with more salt and pepper to taste. Set aside to let cool.
Mornay Sauce (can be made a day ahead):
In a small pot over low heat, melt butter and stir in flour. Once a thick paste-like texture has developed, slowly whisk in the milk. Once the mixture has thickened, whisk in the grated Parmigiano. Set aside to let cool.
Sheet Pan Lasagna Bolognese:
Bring a large pot of water to a boil and preheat oven to 375°F.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.
Strain the pasta and add to a mixing bowl along with 2 tbsp. butter. Mix until the pasta is fully coated in the butter.
Spread the farfalle onto a small banking sheet. Drizzle the bolognese and mornay sauce over the farfalle and then sprinkle with shredded mozzarella.
Bake the farfalle for 15-20 minutes.
Remove from the oven and top with burrata and chopped parsley.
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