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Ragu alla Bolognese:

1 medium red onion, finely chopped

1 medium carrot, peeled the finely chopped

1 stalk celery, rinsed and finely chopped

3 ounce chunk pancetta or prosciutto, cut in cubes

6 ounces pork tenderloin

6 ounces lean beef

2 tablespoons unsalted butter

2 tablespoons olive oil

1 pound fresh or canned tomatoes

1/2 cup white wine

salt and freshly ground black pepper to taste

freshly grated nutmeg

3/4 cup brown stock or beef broth

3/4 cup whipping cream


3 cups unbleached flour

4 extra-large eggs

1 tablespoon sweet paprika

1/8 teaspoon salt

Cooking Pasta:

pinch of salt for pasta water

2 tablespoons vegetable oil


4 tablespoons unsalted butter

3/4 cup grated pecorino Romano cheese



Ragu Sauce:

Finely chop the vegetables.  Coarsely grind the meats and pancetta or mince with a knife.  Melt the butter in a heavy non-reactive pan, add the oil and when both are hot stir in the vegetables and meats.  Cook, stirring occasionally for 5 minutes.


Pass the fresh or canned tomatoes through a food mill into a bowl.  Add the wine to the pan first, let it cook and evaporate for 5 minutes.  Stir in the tomatoes and simmer for 20 minutes.


Put in the salt, pepper and nutmeg.  Pour in the broth, stir, cover the dish and simmer slowly for 45 minutes.  Stir the cream in well, turn the heat very low and cook for 20 minutes.  Uncover the pan for the last 5 minutes.  Let the completed ragu stand for 1 hour.



Proceed according to the master recipe, mixing the paprika into the eggs and salt.  Cut the thinned pasta strips into squares.  Cook them in salted water, then cool in cold water that has 2 tablespoons of vegetable oil in it.  Lay the cooled squares on damp toweling.




Preheat the oven to 375 degrees.  Generously butter a heavy baking dish.  Make a layer of paprika pasta on the bottom of the dish.  Spoon on 5 tablespoons of sauce, sprinkle on 2 tablespoons of cheese.  Repeat with pasta, sauce and cheese in alternating layers ending with a layer of sauce and cheese..  Cut up the remaining butter and scatter pieces over the top of the sauce.  Bake for 35 minutes.  Let the lasagna stand for 5 minutes before cutting.


Yield:  6-8 servings

Adapted from a recipe by Giuilano Gugialli, Bugialli on Pasta