Remy’s Rolled Lasagna

Vegetables & Aromatics:


• 2 yellow onions, coarsely chopped
• 4 garlic cloves, peeled
• 5 celery ribs, coarsely chopped
• 2 carrots, coarsely chopped

Meats:


• 4 ounces pancetta, cut into 1-inch cubes
• 1 pound sweet Italian sausage, casings removed
• 1 pound ground veal​ or pork

Additional Ingredients:


• 3 tablespoons kosher salt
• 2 tablespoons extra-virgin olive oil
• ½ cup tomato paste
• 1 cup red wine
• 2 (28-ounce) cans whole San Marzano tomatoes
• 2 cups whole milk
• 2 teaspoons colatura (Italian fish sauce) or regular fish sauce
• 2 tablespoons fresh lemon juice
• thyme, parm rind, basil stems

For the Béchamel Sauce:



• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• Salt and white pepper, to taste
• Pinch of ground nutmeg


For the Pasta:


• Fresh pasta sheets (preferably homemade or store-bought lasagna sheets)

For Assembly:


• 2 cups shredded mozzarella cheese
• 1 cup grated 24-month aged Parmigiano-Reggiano
• Fresh basil leaves, for garnish
• Robiola cheese or ricotta or more bechamel, for topping

• Sauté Aromatics: In a food processor, pulse onions, garlic, celery, and carrots until finely chopped. In a large pot over medium heat, warm olive oil and sauté pancetta until crispy. Add the chopped vegetables and cook until softened.
• Cook Meats: Add Italian sausage and veal to the pot, breaking them up and cooking until browned. Stir in tomato paste and cook for a few minutes to deepen the flavor.
• Deglaze & Simmer: Pour in white wine to deglaze, scraping up any browned bits. Add whole tomatoes (crushed by hand), milk, star anise, colatura, sugar, and lemon juice. Bring to a simmer and cook for about 2 hours, stirring occasionally. Season with salt to taste.

• In a saucepan over medium heat, melt butter. Whisk in flour and cook for 2-3 minutes without browning. Gradually whisk in warm milk, continuing to whisk until the sauce thickens. Season with salt, white pepper, and a pinch of nutmeg if desired.

• If using fresh pasta, roll out sheets to approximately 12x12 inches. Blanch in boiling salted water for about 1 minute, then transfer to an ice bath. Pat dry and set aside.

• Lay a pasta sheet on a clean surface. Spread an even layer of Bolognese sauce, followed by a thin layer of béchamel. Sprinkle with mozzarella and Parmigiano-Reggiano.
• Carefully roll the pasta sheet into a log, similar to a Swiss roll. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.

• Preheat oven to 425°F (220°C).
• Remove the pasta roll from the refrigerator and slice into pinwheels about 1.5 inches thick.
• In a baking dish, spread a layer of simple tomato sauce (made from sautéed garlic, crushed red pepper flakes, and San Marzano tomatoes). Arrange the pinwheels cut-side up in the dish.
• Top each pinwheel with a dollop of béchamel and a sprinkle of mozzarella.
• Bake for about 12 minutes, or until the cheese is bubbly and slightly golden.

• Garnish with fresh basil leaves and dollops of robiola or ricotta cheese. Serve warm and enjoy the delightful layers of flavor and texture.