The Best of Fine Cooking — Real Italian 2017

main dishes

lasagne bolognese

with herbed ricotta

This meaty, deeply flavored lasagne is a welcome

dish on a chilly night. (See the photo on p. 48.)

Serves 4

Kosher salt

1/4 cup olive oil; more as needed for the noodles

1 lb. fresh or dry lasagne noodles

1 cup finely chopped onion

1 Tbs. plus 1 tsp. chopped fresh oregano

2 tsp. dried basil

2 Tbs. finely chopped garlic

3 cups fresh ricotta

1/4 cup finely grated Grana Padano; more for serving

Freshly ground black pepper

1 Tbs. ground fennel seed

2 lb. lean ground beef

1/2 cup white wine

4 cups favorite marinara sauce

1/4 cup fresh basil

Extra-virgin olive oil, for serving

Bring a large pot of salted water to a boil. If the lasagne

noodles come in sheets, cut into pieces approximately

3 x 5 inches. Cook the lasagne noodles according to

package directions. Rinse and transfer to a lightly oiled

sheet pan, placing lightly oiled parchment between layers

of noodles.

In a small skillet, heat 2 Tbs. of the olive oil over

medium- high heat until shimmering. Add the onion and

sauté until golden, about 3 minutes. Lower the heat to

medium and add the oregano, dried basil, and garlic and

continue to cook for another minute. Transfer to a

medium bowl and combine with the ricotta, Grana

Padano, 1/2 tsp. salt, and 1/4 tsp. pepper and set aside.

In a large skillet, heat the remaining 2 Tbs. olive oil over

medium heat, add the fennel seed, and cook until toasted

and aromatic, about 1 minute. Add the ground beef and

cook, breaking up into small pieces, until browned, 4 to

5 minutes. Raise the heat to medium high, add the wine,

and cook until the liquid has evaporated, 3 to 4 minutes.

Add the marinara sauce and bring to a simmer, then cover

and keep warm.

Spoon a little sauce in the center of 4 plates, then place

a noodle on top of the sauce. Working in alternating layers

starting with the bolognese, put about 1/2 cup on top of the

first noodle, add another noodle, and top with 1/3 cup of the

ricotta mixture. Repeat twice, ending with the sauce and

then a sprinkling of grated cheese and fresh basil. Serve

with the remaining grated cheese.

4 lb. littleneck or Manila clams, or cockles

Kosher salt

1/2 cup dry white wine, such as Pinot Grigio

1 lb. linguine or spaghetti

1/2 cup extra-virgin olive oil

2 to 3 medium cloves garlic, minced

Freshly ground black pepper

2 Tbs. finely chopped fresh flat-leaf parsley

1/4 tsp. crushed red pepper flakes (optional)

Scrub the clams under cold running water, then place in a

deep bowl and cover with cool water. Add 2 Tbs. salt and

linguine with clam sauce

Garlicky and comforting, this pasta dish is a peren-

nial crowd pleaser. A bit of crushed red pepper

flake is a nice addition for those who like it hot.

Serves 4 to 6

50 REAL ITALIAn 2017