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Sunday Dinner: No-Holds-Barred Lasagna Bolognese Recipe

Sunday Dinner: No-Holds-Barred Lasagna Bolognese Recipe
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  • Cusine



1 pound ground beef

1/2 cup diced onion

3 cloves garlic, minced

1 can crushed tomatoes

1 can tomato paste

2 tablespoons chopped fresh parsley

2 teaspoons dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

12 lasagna noodles, cooked according to package directions

2 cups ricotta cheese

3 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese


Heat butter and olive oil in large Dutch Oven over high heat, stirring occasionally, until butter has stopped foaming. Add lamb, pork, veal, and chicken livers, and cook, breaking up meat with wooden spoon, until no longer pink, 7-10 minutes. Remove from heat, transfer meat to strainer set in large bowl, allow to drain, then transfer drained liquid back to Dutch Oven. Add onions, carrots, celery, garlic, sage, and red pepper flakes, and set over medium heat. Cook, stirring frequently, until vegetables are softened, but not browned, about 10 minutes.