Lasagne - Meat cooked in milk.

[erolb]

Had a belter of a lasagne made by a wife's ex-work colleague. She said the secret was cooking the meat in milk...

Anyone here do this? Looking for recommendations. I have seen a number of recipes and but some I would struggle to recognise as lasagne.

Cheers.

[Mobile Chicane]

My secret is a dark and inscrutable rich red ragu, cooked long and low.

I layer this with pasta sheets and mozarella balls, then pour bechamel over the whole thing and top with Parmesan.

[erolb]

Mobile Chicane said:

My secret is a dark and inscrutable rich red ragu, cooked long and low.

I layer this with pasta sheets and mozarella balls, then pour bechamel over the whole thing and top with Parmesan.

Oh god.... the pangs have started...

[sleep envy]

Milk reduces the gaminess of the meat.

As MC says, a thick ragu is the key and the pasta should be firm and can stand up when cut. Anglicised pasta has too much sauce.

[Sharted]

I add milk, something about the lactose breaking down the beef or some such bullocks.

[wseed]

I saw the cooking in milk tip on some TV chefs (authentic Italian one with waving hands and a funny acacenta) recently. I happened to be mid cooking a bolognese so I gave it a shot, the result was certainly tasty.

[21TonyK]

milk, fresh chervil and nutmeg

[HarryFlatters]

sleep envy said:

Anglicised pasta has too much sauce.

Totally agree, the pasta should be the main event, not a bowl full of stew

[RizzoTheRat]

erolb said:

Mobile Chicane said:

My secret is a dark and inscrutable rich red ragu, cooked long and low.

I layer this with pasta sheets and mozarella balls, then pour bechamel over the whole thing and top with Parmesan.

Oh god.... the pangs have started...

Same here, never thought of putting mozzarella in it, I'll have to give that a go.

[LawrenceR]

Do you then use the milk for the bechemel source?

[erolb]

LawrenceR said:

Do you then use the milk for the bechemel source?

I was told you cook the meat in the milk....

[Melman Giraffe]

sleep envy said:

Milk reduces the gaminess of the meat.

As MC says, a thick ragu is the key and the pasta should be firm and can stand up when cut. Anglicised pasta has too much sauce.

Probably removes the impurities in the meat and some of the residual fat giving it a cleaner taste