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Ingredients

• For the rag 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 (optional)
• 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 (optional)
• 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
• Salt and freshly ground black pepper
• 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
• Salt and freshly ground black pepper
• 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:
• Fifteen 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)

Description

Serious Eats