Lasagne Verdi alla Bolognese

Name: Lasagne Verdi alla Bolognese
Cuisine: Italian
Ingredients: 8 ounces ground lean pork; 12 ounces lean ground beef; 8 ounces ground veal; 4 ounces chicken livers, chopped; 1 large carrot, finely grated; 2 ounces (½ stick) butter; 1 onion, chopped; 1 stalk celery, chopped; 1 pound lasagne verdi (see recipe for pasta verde, or use store-bought green lasagne of high quality); Large piece, at least 10 ounces, parmigiano for grating; 2 tablespoons butter; ¾ cup white wine; 1½ cups stock or water; 2 cups milk, at room temperature; 4 tablespoons flour; ¾ teaspoon salt; Pepper; ½ cup fresh tomato sauce; Salt; 2 pinches of freshly grated nutmeg

Preparation info

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This is one of the glories of Italian cuisine. After tasting Bologna’s green lasagne it was difficult for me to even consider lasagne from elsewhere in Italy or America. Of course, there are many fine lasagne (this word is the plural of lasagna), but the following recipe is clearly my favorite. Its preparation is painstaking, but I think you will agree that the effort is worth it.

Ingredients

Europe
Italy
Bologna
Pasta
Mediterranean

Ingredients

Method