Prep time: 25 min
Cooking Time: 2 hours
This dish is for my nephew in California and my dear friend Steve, both of whom have to follow a gluten-free diet. A special twist to the classic lasagna with Bolognese sauce, a rich and tasty and full-body ragù ideal for pasta, tagliatelle, or lasagna. Typically, Bolognese sauce is cooked for 3 to 4 hours, but for this dish, we decided to cook the sauce for an hour and then for another hour in the oven. If you prefer to have a nice bowl of pasta with this popular sauce, the secret lies in slow cooking. The word ragù comes from the French “ragoûter” which means stew over low heat!
This dish has many variations - just follow your taste buds and use your imagination!
For my vegetarian friends, simply replace the classic bolognese sauce with cauliflower bolognese sauce and mozzarella cheese with your favorite vegan cheese!
A comfort food with goodness in every bite!
3 tablespoons extra virgin olive oil
1 medium sized carrot, peeled and cut into small dice (about ¼” cubes)
1 small onion, peeled and cut into small dice (about ¼” cubes)
1 celery stalk, cut into small cubes (about ¼” cubes)
1 pound grass-fed mixed ground meat (pork, veal, beef)
1 cup white wine
24 ounces tomato pulp
1.80 pounds (about 3 large potatoes)
2 cups mozzarella, shredded (can substitute with scamorza)
3/4 cup Reggiano Parmigiano
1 tablespoon sea salt, plus more to taste
Ground black pepper to taste
Heat olive oil in a large pot, then add carrot, onion, celery and sauté for 5 minutes. Add ground meat and cook for a few minutes or until lightly browned. Add white wine and mix with a wooden spoon. Cook until wine has evaporated, then add tomato pulp. Bring to boil, then lower heat and simmer partially covered with a lid for 1 hour, stirring occasionally.
While the sauce is cooking, peel and thinly slice potatoes with a mandolin. Rinse the potatoes and combine with 1 tablespoon sea salt in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain and set aside to cool.
Preheat ove to 380°F.
When the sauce is ready, drizzle olive oil to bottom of the pan. Form a layer of potatoes and cover with the meat sauce and shredded mozzarella and continue in layers in the same way until you have used up all the ingredients. Top with Reggiano Parmigiano cheese and bake for 1 hour.
Remove potato lasagna from oven and let it rest for about ten minutes before serving. It will be tastier and more compact when cut.
Enjoy and Buon Appetito!