Ingredients

Bechamel Sauce

• 6 tablespoons butter
• 6 tablespoons flour
• 1 quart milk
• Salt and pepper
• Pinch freshly ground nutmeg, optional

Lasagne Bolognese

• 3 tablespoons olive oil, divided
• 1 large white or yellow onion, finely chopped
• 2 large or 3 medium carrots, finely chopped
• 3 ribs celery, finely chopped
• 4 garlic cloves, finely chopped
• ½ teaspoon fresh thyme leaves
• Salt and freshly ground black pepper
• ½ pound chicken livers, trimmed of connective tissue and fat and finely chopped
• ¾ pound ground beef chuck
• ¾ pound ground veal
• ¾ pound ground pork
• ¾ cup tomato paste (about 6 ounces)
• 1 cup Vermentino, Trebbiano or other Tuscan white wine
• 1 ½ cups milk
• 2 bay leaves
• About 1 pound dry, flat lasagne noodles
• 4 cups bechamel sauce
• ¾ cup finely grated Parmigiano-Reggiano cheese
• 6 ounces fresh mozzarella cheese, thinly sliced

Yield

• 8 servings

Recipe

• Anthony Bourdain’s Appetites cookbook