Table for Four on Market Friday


Today is #MarketFriday initiated by @dswigle (Denise, that's me!!) Join us as we share our markets from across the globe. It has become a cultural affair for all of our friends, here on Hive.


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Welcome to #MarketFriday!I have taken a page from the book of my friend Dan, @bluemoon using a shopping trip and combining it with a little bit of cooking. Voila! There are moments we have to get creative and this is another one of my moments. So, you may wonder, what's cooking today? I must answer honestly: Lasagne Bolognese! I confess! It is one of my favorite things to make and eat. I know! I have so many favorites! But, truly! This is one of my very favorite favorites.


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I made a list of a few things that I was missing and noticed that it was few items, but three different places to shop. I had to go to my egg lady, who raises chickens for the fresh eggs, an Italian Delicatessen to get Italian bacon (it is called pancetta), and some fresh parmesan cheese. I had to go to my Harris Teeter grocer to get the carrots and whole milk. The farmers market is not open today, so I will settle for organic. Like magic, I am back. You didn't even have time to blink, did you?

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Bolognese Sauce, Ingredients:

1 large onion, coarsely chopped
1 medium carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
2 tablespoons olive oil
1 pound ground beef chuck
1 pound ground pork
4 oz. pancetta (Italian bacon), finely chopped
Kosher salt and freshly ground black pepper
1 cup dry white wine
1 cup whole milk
1 14.5-oz. can crushed tomatoes
3 cups low-sodium chicken broth, divided


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Fresh Pasta, Ingredient List

½ teaspoon kosher salt
3 cups all-purpose flour plus more
4 large eggs, room temperature

Bechamel: Ingredient List

5 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups whole milk, warmed
pinch of freshly ground nutmeg
Kosher salt

Assembly: Ingredients Needed

Kosher salt
Unsalted butter, room temperature (for dish)
2 cups finely grated Parmesan

Equipment!

Pasta Machine


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I have to be honest with you. I usually make the bolognese sauce one or two days before I need it. It saves much time and the flavors meld together, making for a richer sauce. Heavenly. Honest. So, it is one of those dishes that planning ahead works best. I have made it and used it the same day, but, doing it ahead is so much friendlier.


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Let's Make the Bolognese Sauce!


  1. Finely chop onion, celery, and carrot (or pulse in a food processer)
  2. Heat oil in a large heavy pot over medium heat. Add pork, beef, pancetta, and vegetables. Break up meat while cooking, making sure to brown meat and cook until moisture is almost completely gone.About 25–30 minutes. Season with salt and pepper.
  3. Add wine to the pot and bring to a boil, scraping up browned bits from the bottom of the pot, for about 2 minutes. Add milk and bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated 8–10 minutes. Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if the sauce looks dry. Cook approximately 21/2 -3 hours, or until the sauce thickens. The flavors should have melded by now. I can smell it already! I'm not sure I can wait!
  4. Let sauce cool, then cover and chill for at least 12 hours or up to 2 days. Letting the sauce sit will give it a deeper, richer flavor. I really recommend doing it this way, but, as I have said, it can be done either way. Whichever works for you. It doesn't look amazing, but, it will make you think you died and went to heaven.

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My mom made this when it was a special day for one of us kids. There were nine of us. There was a special day at least once a week. Then, we celebrated it on Sunday, usually. It has been my favorite pasta sauce all of my life, changing it up occasionally with spaghetti and clams. Oh! I just know I have to have some Italian in me! Don't you think?




STOP!! BRAIN TEASER AHEAD!!


Question:What has no beginning, end, or middle?

source


Answer! Can you guess???A doughnut

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Fresh Pasta/Noodles


Step 6 - Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into the well. Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff). Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.


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Step 7
Set pasta maker to thickest setting; dust lightly with flour. Divide dough into 4 pieces. Working with 1 piece at a time and keeping the remaining dough wrapped in plastic as you work, flatten the dough into a narrow rectangle (no wider than the mouth of the machine); pass through rollers. Fold the dough as needed to fit and run through again. Repeat without folding, adjusting the machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16” thick (This will be setting 8 on most machines). Place pasta sheets on a lightly floured surface and cut crosswise into 16 8”-long noodles.

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This is another Do Ahead! The dough can be made 1 day ahead; chill. Take out of the refrigerator and bring to room temperature before trying to roll it out, usually about 1 hour. Noodles can be made 1 day ahead. Stack on a baking sheet in layers with parchment paper in between. Cover with plastic wrap and chill.


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Bechamel

Step 9
Heat butter in a medium saucepan over medium heat until foaming. Add flour and cook, whisking constantly, 1 minute. Whisk in warm milk, ½-cupful at a time. Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt. Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.

This can be made one day ahead! cover and chill


Note:

Homemade pasta is great, the best, in fact. It is rich and delicious and can be rolled paper-thin. However, it is not always possible, so there is also the fresh store-bought: Available in the refrigerated section of specialty stores and then, of course, the supermarket noodles.


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Rules of the Road

  1. Go to the market, or anywhere that you pay money for a service.
    Take pictures! Be creative!
  2. Tell us a little bit about the market or the event. What brought you there? What did you buy? How much did it cost?
  3. Post the picture(s) Of course, you should tell a little bit about the ones you post
  4. Use the MarketFriday Community Platform to post #hive-196308 (this is not required, but appreciated)
  5. Drop the link into the MarketFriday comment section so I can find it
  6. Following me and reblogging the post so more see it would be appreciated !! Not a rule, just appreciated, more vision for more views on your posts!
    7. You must put #MarketFriday by @dswigle somewhere on your post. If you don't and someone reads it, there is nothing to tie #MarketFriday to that post. I have missed a few posts because the tag is sometimes #8 and it doesn't come up in the search. Please put it on the post.
  7. Please only one post each week. Believe it not, I run out of voting power if you put in many more than that.


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Assembly


Step 11
Reheat the sauces. Combine Bolognese sauce and the remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.

Step 12
Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through. Watch it, you don't want it to boil!


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Step 13
Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds. Remove carefully with tongs and transfer to a large bowl of ice water; let cool. Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don’t touch (they’ll stick together).


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Step 14
Preheat oven to 350°. Coat a 13x9” baking dish with butter.


Step 15
Spread ¼ cup béchamel in the prepared baking dish. Top with a layer of noodles, spread over a scant ¾ cup Bolognese sauce, then ½ cup béchamel, and top with ¼ cup Parmesan. Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers. Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes. Let lasagna sit 45 minutes before serving.


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Step 16
DO AHEAD: Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.


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Please leave the link to your post here so it can easily be found by others. It helps you and me to have them in one place. Where else can you take such a quick trip around the globe? Thank you so much for joining us!! ❤


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And just like that, this post is done. I hope you had a good time and learned a little something new. As always, I want to thank you for taking the time to visit, and just remember, #MarketFriday loves you!


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I want to thank you if you managed to make it this far on this post. The source of the recipe is a 2013 Bon Appetit Recipe which has been substituted with different things, but, the basic recipe came from the magazine. I love my mom's but hers is more complicated and sometimes I try to keep it simple. As a note, you can use bacon if you cannot find pancetta.


As always, there must be flowers to color my world. #alwaysaflower


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Christmas countdown! 72 days 21 hours 54 minute 33 seconds until Christmas!


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I promised to try to remember to post one Christmas picture every time I post, until Christmas!

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