Pasta Week - Day 2: Lasagna with Besciamella Sauce and Beef Ragout

On day two I decided to make something a little heavier than the Veal Orecchiette. I've made lasagna before, but they always feel so heavy. This recipe won't make you feel like you ate a bag of marbles and still keeps that creamy element we all love about lasagna.

Ingredients for beef ragout:

1 pound ground beef
3 sprigs of fresh thyme
1 bay leaf
1 Tbsp oregano 
1-2 garlic cloves minced
1 yellow onion finely chopped
1 can diced tomatoes
Splash of red wine
1 Tbsp Extra virgin olive oil
Salt and pepper to taste

• In a pot, heat olive oil on medium high heat.
• Add onion, sprinkle some salt, and cook until translucent.
• Add garlic and stir for about 30 seconds.
• Add thyme, oregano, and bay leaf and stir until fragrance begins to release.
• Add beef, sprinkle with salt and pepper, and cook making sure beef has a fine texture and is fully cook.
• Add a splash of red wine and allow to cook for 1 minute.
• Add diced tomatoes with juice to pot and season with salt and pepper.
• Cover pot and reduce heat to low to allow sauce to simmer for around 2-3 hours.
• Once sauce flavors have matured, remove bay leaf and any thyme sprigs, and set aside.

Besciamella Sauce:

3 Tbsp unsalted butter
3 Tbsp flour
2 cups whole milk
Salt and pepper to taste

• Heat butter in a saucepan over medium low heat.
• Whisk in flour and cook, whisking constantly until it begins to bubble, about 3 minutes.
• While whisking, add milk and bring to a simmer.
• Whisk occasionally until sauce thickens, about 10-15 minutes.
• Season to taste and set aside.

Assembling Lasagna:

Heat oven to 450F. Cook pasta in salted boiling water until tender. Set aside.

In a baking dish, spread beef ragout on the bottom; cover with evenly with 2 sheets of pasta, cutting to fit if necessary. Spread beef ragout over pasta, spread some besciamella sauce, then sprinkle with grated cheese. Start another layer repeating the same sequence. Top with pasta layer, beef ragout, remaining besciamella, and remaining cheese. Bake for 15 minutes, then reduce heat to 350F and cook for an additional 15-20 minutes.



Let the lasagna cool for about 15-20 minutes before serving. 

Pasta Week - Day 1: Veal Orecchiette

If any of you are like me, you probably recycle the same old pasta recipes week after week. I tend to always make a very delicious beef bolognese with cappellin or mac 'n cheese. Delicious, but after a while you get bored and want to try something new. So I am making an effort to try pasta recipes I haven't tried before. I won't be making my own pasta this time around, but maybe next time I will.

I am starting out the week with a veal orecchiette dish. I've never really had orecchiette before, and other than veal parm, haven't had veal with pasta. What I liked about this dish is that it's easy and fast to make, and the flavors are just so perfectly balanced making this dish a keeper.

Ingredients:
2 Tbsp Extra virgin olive oil
1 Medium onion chopped finely
1 Garlic clove minced
1 pound ground veal
1/2 cup dry white wine
1 1/2 cups chicken stock
1 tsp chopped thyme (preferably fresh)
1/2 tsp chopped rosemary
2 Tbsp capers drained and rinsed
3/4 pound orecchiette
1/2 cup Parmigiano Reggiano
1/4 cup chopped flat leaf parsley
2 Tbsp unsalted butter
Salt and pepper to taste

• In a large deep skillet, heat olive oil.
• Add the onion and garlic; cook over medium high heat until softened, about 5 minutes.
• Add the veal and season with salt and pepper.
• Raise heat to high.
• Cook veal until it's no longer pink and any liquid has evaporated, about 8 minutes.
• Add wine and boil over high heat until nearly evaporated.
• Add chicken stock, thyme, rosemary and capers; simmer over medium heat until liquid is reduced by half, about 10 minutes.
• Meanwhile, cook orecchiette in boiling salted water until al dente.
• Drain cooked orecciette and add to skillet along with cheese, parsley, and butter.
• Stir over medium heat until sauce is thick and creamy, about 1 to 2 minutes.

Serve in bowl and enjoy!