Ingredients:

3 each fresh pasta sheets

9 cups bolognese sauce (recipe below)

6 cups ricotta mixture (recipe below)

3 cups tomato basil sauce - cooled (recipe below)

4 oz. béchamel sauce - cooled (recipe below)

4 oz. mozzarella cheese - shredded

Preparation:

Preheat oven to 350 degrees. In a 13x9 inch pan, spread 1 cup of tomato basil sauce along the bottom. Lay 1 pasta sheet on top of the sauce, then spread half of the ricotta mixture evenly, followed by half of the béchamel sauce. Next spread half of the Bolognese sauce. Repeat the layers 1 more time starting with tomato basil sauce. Then top with the last pasta sheet and 1 cup of tomato basil sauce. Cover with parchment paper and aluminum foil and bake for 45 minutes. Top with mozzarella and put back in oven for additional 10 minutes until melted and golden brown.

Bolognese Sauce

Ingredients:

1 oz. olive oil

26 oz. whole peeled tomatoes (crushed)

3 oz. tomato paste

3 oz. red wine

3 oz. carrots (peeled and ground)

3 oz. celery (cleaned and ground)

6 oz. onion (peeled and large diced)

1 each bay leaf

1/2 oz. dried porcini mushrooms (rehydrated)

1 oz. shallots (chopped)

20 oz. ground beef

20 oz. ground pork

10 oz. ground veal

1 oz. dried sausage (ground)

5 oz. veak stock

4 oz. unsalted butter

To taste salt

To taste white pepper (ground)

Preparation:

In large pot, heat oil and add shallots, mushrooms, and cook until translucent. Add carrots, celery and onions and cook until tender. Next add beef, pork and veal and sauté until fully cooked breaking up any large pieces. Deglaze with red wine and reduce by half. Add veal stock and bay leaves and bring to a simmer. Add tomatoes and tomato paste and let simmer for 1 hour. Skim the fat from the top while it simmers. Season with salt and pepper. Slowly stir in the butter until completely melted.

Tomato Basil Sauce

Ingredients:

66 oz. whole peeled tomatoes (crushed)

2 each medium sized yellow onions (peeled and small diced)

2 oz. fresh basil (rough chopped)

3 oz. olive oil

22 oz. water

6 oz. butter

To taste salt

Preparation:

In large pot heat the olive oil. Add the onions and lightly sweat until tender and lightly colored. Add basil and cook for 10 minutes. Next add the crushed tomatoes and water. Bring to simmer and skim any impurities off the top. Continue simmering for 45 minutes. Add butter and season. Sauce will be a thicker consistency.

Bechamel Sauce

Ingredients:

3.75 oz. butter

3.75 oz. flour

10 cups whole milk

11 pinch ground nutmeg

To taste salt

To taste white pepper

Preparation:

In sauce pot, melt butter. Add in flour and mix together until smooth. Continue cooking butter and flour mixture until slight nutty aroma appears. Whisk the cold milk in 3 parts to the butter flour mixture stirring constantly. Simmer on low heat for 45 minutes sBrring occasionally. Season with salt, pepper and nutmeg. Strain sauce.

Ricotta Mix

Ingredients:

48 oz. ricotta cheese

2 tsp. dried oregano

6 each eggs

2 tsp. black pepper (finely ground)

Preparation:

In large mixing bowl add ricotta, oregano, and pepper. On low speed slowly incorporate eggs one at a time. Mixture will feel semi-firm to touch once eggs are fully incorporated.

Click here for a larger view.

Click here for an index card print out of this recipe!

Are you a new member of our recipe club?
Click here to see our Recipe Club Archives:

Click here to learn about our fine restaurants!