Long Weekends and Lasagna

If every weekend were three days long, I wonder what the world would be like?

Arguably, we'd have a population of happier, healthier people.

Thursday would be the new Friday. Or Tuesday could be the new Monday. Regardless, no one would catch a case of the Mondays anymore.

Houses would be cleaner. And meals would be made with a little more love.

More time could be spent dressed in your intermediates, my Grandpa's word for wardrobe choices that are slightly better than pajamas.

There would be more play time.

But also more date nights. More babysitters. And less clingy babies.

And likely, in our household, everyone would be ten to fifteen pounds heavier. Because if every weekend were a three day weekend, there would be a lot more lasagna in my life. And to be exact, a lot more of the recipe that follows.

For the first time in a while, I got to cook. And I mean cook with my undivided attention. From the noodles, to the bolognese sauce, to the bechamel, to the hand grated Parmesan; I put a large dose of homemade TLC into each and every one of my lasagna's seven layers (while dressed in my intermediates.) And it felt and tasted melt in my mouth amazing. 

So here's to progressive HR directors making the argument for three day weekends, family time and lasagna.

Lo.

Lasagna Bolognese
(Read all the way through to bottom before starting)

Bolognese Sauce: 
Ingredients: 
1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
3 cloves garlic, diced
2 tablespoons olive oil
1/2 pound ground pork
1/2 pound ground chuck
6 ounces pancetta (or bacon) finely chopped
14.5 ounce can crushed tomatoes
1 cup white wine
1 cup milk
3 cups chicken stock
Salt, pepper

Directions: 
In a large pot or dutch oven, heat olive oil and add onion, carrot, celery, garlic and meats. Break up meets as you brown. Cook for 25-30 minutes until meat is all browned and liquid that has formed is soaked up. Add wine, scraping up browned bits as you stir. Add tomatoes and milk. Bring to a boil and then let simmer for 8-10 minutes. Add 2 cups of chicken stock, bring to a boil again, add salt and pepper. Let reduce heat to low and let simmer for 3-4 hours, until aromatic, reduced by 1/4 or so. Remove from heat, let cool and then refrigerate for at least 12 hours or up to 2 days. You will add the last cup of chicken stock when you reheat the sauce before assembly.

Pasta
Ingredients: 
3 cups flour
1/4 teaspoon salt
2 eggs
1/4 - 1/2 cup water

Directions: 
In a large bowl, whisk together flour and salt. Make a well in middle and crack eggs into well. Beat eggs together with whisk, then add 1/4 cup water. Start folding in flour and bring together with wooden spoon or your hands until dough starts to form. If you need more water, add a tablespoon at a time, just until dough comes together. Knead for 5 minutes or so until smooth and supple. Wrap in plastic wrap and let sit for 2 hours. You can make dough one day ahead by wrapping and chilling. Let sit at room temperature for 1 hour before working with it though.

Bechamel Sauce
Ingredients: 
5 tablespoons butter
1/4 cup flour
4 cups milk (you can use 2% or whole milk) - room temperature or slightly warmed
1/4 teaspoon nutmeg
Salt

Directions:
In a medium sauce pan, melt butter over medium low heat. Add flour and whisk together vigorously. Heat for one minute continuing to whisk. Add milk, 1 cup at a time, stirring to make sure everything is incorporated each time. Continue whisking for 10-15 minutes until sauce is creamy and coats a spoon. Remove from heat and let set a couple minutes. It's better if you make this sauce right before you are ready to assemble.

Assembly:
You will need some butter and 2 cups freshly grated Parmigiano Reggiano

Preheat oven to 350 degrees.

Heat large pot of water until it reaches a rolling boil.

Grease a 10x13 inch pan with butter.

Set up a pasta rolling station, a bowl with ice water, and a baking sheet lined with paper towels.

Roll out dough, working in batches. I broke the dough into three pieces and worked with each one separately. You are going to start the rolling on the thickest setting of your pasta machine and work your way to the thinnest setting, about 1/16 inch thick. After you have rolled out one full piece, cut in half if necessary (most likely will be necessary) and submerge in boiling water for ten second. Remove, dump in ice water, and then lay out on paper towels. Repeat this process until all dough is rolled out and all noodles have been cooked. You will need to add paper towels in between every layer of drying noodles, otherwise they will stick.

Add 1/2 cup of bechamel to bottom of pan. Spread around. Lay down first layer of noodles. Add 3/4 cup of bolognese sauce, 1/2 cup of bechamel and sprinkling of Parmesan. Repeat seven times, starting with the noodle layer and ending with Parmesan cheese.

Bake at 350 degrees for 50-60 minutes covered with foil. Bake 10 more minutes without foil. Let sit for 45 minutes before cutting and serving.

Buon Appetito!