Bolognese Ingredients
2 Tablespoons of butter
¼ pound pancetta, diced
2 medium onions, diced
2 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
22 ounces ground beef
1 1/3 cups of dry red wine
1½ cups whole milk
1 28-ounce can of plum tomatoes, chopped with juice
1/8 teaspoon dried thyme
1 bay leaf

Bolognese Directions
Melt butter to a heavy, deep skillet over medium heat and add pancetta until fat is rendered and pancetta just crisp. Remove pancetta and set aside. Add onions and cook until translucent. Add carrots, celery, and garlic. Add salt and pepper to taste. Cook until softened. Add beef, breaking it up with the back of a spoon and cook until no more pink can be seen. Return pancetta to skillet. Add wine and reduce to 1/4. Add milk and reduce to 1/4. Stir in tomatoes and juice, thyme, and bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 hour to 2 hours.

Makes 5 cups. (Cut recipe in half to serve over a pound of pappardelle or fettuccine pasta.)

Lasagna Ingredients
1 pound of lasagna (15 sheets)
5 cups Bolognese sauce
3 16-ounce containers of whole milk ricotta
1½ pounds of whole milk mozzarella, sliced
4 Tablespoons Parmigiano-Reggiano, grated

Lasagna Directions
In a large pot of salted water cook pasta until al dente, add cold water to cool, and set aside leaving pasta in pot with cool water. In a large deep lasagna pan add thin layer Bolognese to lasagna pan. Then layer with pasta, ricotta, Bolognese, and mozzarella in this order. Repeat 4 times and finish with a layer of pasta and Bolognese. Sprinkle with grated Parmigiano-Reggiano cheese and bake at 350°F for 45-60 minutes.

Serves 8-10