Ingredients
- 4 1/2 Zweigle’s Italian Sausage links, small diced
- 1/2 oz. extra virgin olive oil
- 1/2 oz. butter
- 1/2 white onion, small diced
- 3 oz. carrots, fine diced
- 2 oz. celery, fine diced
- 1 cup white wine
- 2 oz. tomato paste
- Salt and pepper as needed
- 1 tsp. ground nutmeg
- 1 tsp. cinnamon
- 1 tsp. allspice
- 2 cups chicken stock
- 1 cup heavy cream, warm
- 1 lb. cooked lasagna noodles
Instructions
- Combine the oil and butter with all of the sausages in a large heavy bottom pot on medium low heat, stirring often, for about 10 minutes.
- Increase heat to medium-high. Add the onions, carrots and celery stirring frequently, cook until vegetables are softened and the onions are translucent.
- Drain any excess fat and add wine to reduce the mixture until almost dry. Stir in the tomato paste and cook for 3 minutes, until lightly camelized. Season the sauce with salt, pepper, nutmeg, cinnamon and allspice.
- Add the stock, bring the sauce to a boil, lower heat to low, and simmer uncovered for 2 hours, or until the mixture has reduced and the flavors have concentrated. Add more stock if necessary to avoid burning the bottom of the pot.
- Stir in the cream just prior to serving and return the sauce to a simmer. Do not allow sauce to boil. Adjust seasoning with salt and pepper.
- Layer a 9 x 13 pan sprayed with cooking spray with one smoothed out layer of Bolognese, then layer of lasagna noodles, layer of Bolognese and repeat to make 7 - 9 layers.