Page 62 - 2016TOHCookbook

The Authentic Lasagna alla Bolognese
Drake-Fruscione Family | ARLINGTON, MA
“While finding lasagna is common in the U.S., it is very rare to find the ‘real’ Bolognese—one which is much lighter, simpler and never has any mozzarella, ricotta, or heavy cheese! This is a favorite of our family and always a surprise for our guests! Sometimes I bring pieces for my son at UMass.”
ANTONELLA FRUSCIONE
INGREDIENTS
Serves 5
For the meat sauce:
2 tablespoons olive oil
1 tablespoon finely chopped white onion 1 pound (85-90% lean) ground beef
1 (28-ounce) can Italian plum tomatoes*, puréed in a food mill or food processor
2 teaspoons salt
Ground black pepper
For the béchamel sauce:
3 ounces unsalted butter
3 ounces all-purpose flour 1 cup reduced-fat milk
1 teaspoon salt
1⁄4 teaspoon grated nutmeg
2 (9-ounce) boxes Barilla oven-ready lasagna Grated Parmigiano-Reggiano cheese
*I use Rienzi selected Italian tomatoes. The only ingredients on the can should be selected Italian tomatoes and citric acid—no spices, no concentrate, no tomato paste!
PAGE 54 | UMASS DINING