Lasagne Verdi Alla Bolognese

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(Green Spinach Lasagne w/meat sauce)

frozen chopped spinach
ground lean beef
ground loin of pork
dry white wine
tomato sauce
parmesan cheese

Green Lasagne:
Cook 1 package frozen chopped spinach according to directions on package. Drain well, pressing out moisture with back of spoon. Chop finely and force through food mill.

In mixing bowl beat 2 eggs, and ½ teaspoon salt. Beat in the spinach puree. Beat in a bout 2 ½ cups flour, or enough to make a firm dough. Knead thoroughly, adding a little more flour if necessary Cut dough into 4 pieces and let rest for 30 minutes. Then roll out one piece at a time very thinly on well-floured board into 12 inch square. Cut into 4 inch squares.

Let lasagne dry on towels for 1 hour. Then cook in a large quantity of boiling salted water for 8 minutes. Drain rinse thoroughly. Makes about 1 pound green pasta.

Meat Sauce:
In skillet heat ¼ cup butter. In it sauté 2 onions, finely chopped, ½ cup finely chopped celery  and 2 small carrots, chopped. Cook for 10 minutes or until onions is lightly browned. Sprinkle with 2 teaspoons salt, ½ teaspoon pepper and 1 teaspoon oregano.

Add 1 pound ground lean beef, 1 pound ground loin of pork, ½ cup dry white wine and 6 tablespoons tomato sauce. Simmer for 15 minutes, stirring frequently.

Cream Sauce:
In saucepan melt: ½ cup butter. Stir in ½ cup flour, 1 teaspoon salt, and ¼ teaspoon pepper.

Add 1 quart hot milk and cook, stirring, until sauce is smooth and thick. Cover and cook over low heat for 5 minutes, stirring occasionally. Stir in 1 cup of cream. 


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