Originally Posted by
deubster
I'm anxious to find out how this turned out. Please do post the results.
I'd be concerned that my meat, no matter how good a quality, will have the texture of rice pudding after going twice through the grinder, browned, and simmered for more than 24 hours.
Beef, tomatoes, onions, carrots, celery, and salt so far. What spices will you use? What cheeses?
If it is a fine grind, and browned appropriately, it will not have a rice pudding texture... but then again, in a good lasagne, the meat should permate the sauce and not imply much texture. The cheese and pasta are the texture, IMO.
Great call on the nutmeg by the way. Love just a hint of it... also, some finely diced fennel in with the mirepoix can really light things up, but tread lightly: it can quickly go from "oooh!" to "uuuuck". And if you are doing your ragu from a Bolognese perspective, you can also add some cream and sherry to the ragu when you first add the meat. Yum.
Cheers,
-Andrew