nomnomnom... Supper Club!

This all started one afternoon in late April, with 3 of my closest gal-pals, over a few rounds of martinis.  I'm not really sure who came up with the idea but we all decided we wanted to start a Supper Club. Each of us would take a turn hosting a dinner night and cooking a delish meal, on the 2nd Tuesday of every month.

Now, considering I'm not the best cook in the world, I figured this would be a great opportunity to learn a few things... really, I'm only as good as the cocktails. Nevertheless, our first Supper Club was on 5|10|11. My bestie, Mrs. H, was the chef of the night while Mrs. S hosted at her quaint little home :)

On the menu that night was *my mouth waters just thinking about it* the BEST Lasagna I have EVER eaten. Unfortunately I have no pics to share of that night, but I do have the recipeeeeee!

And here it is:

Bolognese Sauce (Ragu Bolognese):
  • 1/4 cup extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 medium onions, finely chopped
  • 4 stalks celery, finely chopped
  • 1 carrot, scraped and finely chopped
  • 5 cloves garlic, sliced
  • 1 pound ground pork
  • 1/2 pound ground beef
  • 16oz pancetta, minced
  • 1/2 cup milk
  • 1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
  • 1 cup dry white wine
  • Salt and pepper
Besciamella (Bechamel Sauce):
  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.
Yield: 6 1/2 cups, about 10 to 12 servings

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
Yield: 3 cups

Preheat the oven to 375 degrees F.
In a brownie pan, assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, and then again a layer of ragu, a sprinkling of grated Parmigiano etc. until all sauce and pasta are used up. The top layer should be pasta with bechamel over it. Top the lasagne with grated Parmigiano-Reggiano and bake in the oven until the edges are browned and the sauces are bubbling, about 45 minutes to 1 hour.

Remove and allow to cool for at least 20 minutes before serving with a dusting of Parmigiano
(recipe via Mrs. H)

{Dessert followed with Tiramisu and LOTS of bubbleh!}

This recipe is no joke. I know she slaved awaaaaay on this meal. And it was well worth it! So if you're a lover of cooking, especially Italian, you DEF have to try this.  Your belleh will thank you!

Our next Supper Club night is tomorrow! Hostess & Chef du Soir: yours truly :0 
...we'll see what happens.

Mrs. V!ck