- For the ragù Bolognese:
2 tablespoons extra virgin olive oil
4 tablespoons butter
2/3 pound ground lamb (or 85/15 ground beef)
2/3 pound ground pork
2/3 pound ground veal
4 ounces chicken livers, finely chopped
1 large onion, finely chopped (about 1 1/2 cups)
2 large carrots, peeled, and cut into 1/4-inch dice (about 1 cup)
3 large ribs celery, peeled, and cut into 1/4-inch dice (about 1 cup)
4 cloves garlic, finely minced, or grated on a microplane grater
1/2 cup fresh sage leaves, finely chopped
large pinch red pepper flakes
1 (28-ounce) can crushed Italian plum tomatoes, preferably D.O.P. San Marzano
1 1/2 cups dry red wine (white works fine as well)
1 1/2 cups whole milk
2 cups homemade chicken or veal stock (or 2 cups low-sodium canned chicken broth)
2 bay leaves
1 tablespoon Vietnamese or Thai fish sauce
1/2 cup heavy cream
1/2 cup minced basil or parsley (or a mix of both)
For the ricotta mixture:
3 cups home-made fresh ricotta (see note), or 3 cups store-bought whole-milk cottage cheese
2 large eggs
1/4 cup minced basil or parsley (or a mix of both)
For the besciamella:
2 tablespoons butter
2 tablespoons flour
2 cloves garlic, finely minced, or grated on a microplane grater
2 cups whole milk
1/2 pound dry whole milk mozzarella cheese, grated (see note)
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
To assemble:
4" by
8" sheets fresh rolled pasta, or 15 pieces no-boil lasagna noodles from
1 package (see note)
4 ounces parmesan, grated on a microplane grater (About 2 cups)
2 tablespoons minced basil or parsley (or a mix of both)
