Chef Marco Canora's Lasagna Verde

Dec. 20, 2007 — -- Follow Insieme Restaurant Executive Chef & Founding Partner, Marco Canora's recipe for his classic italian treat!

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Bolognese Ingredients:

Spinach Pasta Ingredients:

BéchamelIngredients

Bolognese

Heat butter and olive oil in a large heavy-bottomed saucepan over medium heat until butter is melted, about 3 minutes. Add the celery, carrots, onion, salt, and pepper and cook, stirring frequently, until the vegetables soften and begin to brown, about 15 minutes. Add the garlic, beef, and pancetta. Cook, stirring occasionally to break up the meat, until the meat is thoroughly browned, about 15 to 20 minutes.

Lower heat to medium-low, add tomato paste, and cook for 5 minutes. Add the milk and simmer, stirring frequently, to avoid browning on the bottom of the pan. Continue simmering until the milk reduces and is absorbed, about 20 minutes. Add the wine and simmer until the liquid is evaporated and the pan is once again almost dry, about 30 minutes. Add the tomatoes and stock, turn the heat to low so the sauce gently simmers, and cook until the liquid is mostly evaporated and sauce is thickened, about 3 hours.

Spinach Pasta

Cook spinach in boiling salted water until it turns vibrant green, about 3 minutes. Drain in a colander, and run cold water over it. Drain again, squeeze as much water out of the spinach as possible, and chop.