Best bolognese in Senoia, GA

Served at Revolution, on the pasta menu.

Bolognese

$16.00

Certified Angus Beef. San Marzano Tomato Ragu. Red Wine. Fettuccine. Parmesan. Basil.

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Where this dish comes from

Lasagna Bolognese is the summit of the Italian baked pasta tradition — a dish that requires the cook's best work in three separate preparations (the pasta, the ragù, and the Béchamel) before they are combined into something greater than any of them individually. Its roots in Bologna are ancient: layered baked pasta appears in 14th-century manuscripts, and the combination of fresh egg pasta with meat ragù and white sauce was formalized in Emilia-Romagna over centuries of refinement. The dish was registered with the Italian Academy of Cuisine in 1982 specifically to protect it from the mozzarella-and-tomato-sauce lasagna that proliferated in Italian-American cooking.

Make bolognese at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Bolognese

600g Soffritto, Cooked
200g pancetta slab, small dice
1,500g 80/20 ground beef
700g ground pork
700g ground veal
350ml dry red wine
350ml whole milk
120g tomato paste
800g San Marzano DOP whole tomatoes, hand-crushed
28g kosher salt
4g black pepper

Render pancetta over medium 8 minutes. Raise heat, add all three meats, let crust 3-4 min, break apart and brown fully 12-15 minutes.
Add soffritto 3 min. Add tomato paste, caramelize 2 min. Add wine, reduce until absorbed.
Add tomatoes and seasoning. Simmer uncovered 3.5-4 hours, stirring every 30 minutes.
Stir in whole milk in last 30 minutes. Adjust salt.

For the Bechamel

120g unsalted butter
120g AP flour
2,000ml whole milk, warmed
8g kosher salt
1g whole nutmeg, microplaned

Melt butter over medium heat. Add flour all at once. Whisk vigorously to form a blond roux -- cook 2 minutes.
Add warm milk in a slow stream, whisking constantly to prevent lumps.
Cook over medium, stirring frequently, until thick enough to coat a spoon heavily, about 15 minutes.
Season with salt and nutmeg. Bechamel should be thick but pourable.

For the Fresh Pasta Sheets

300g 00 flour
100g semolina flour
4 large egg yolks
2 whole large eggs
1 tsp extra virgin olive oil
Pinch of kosher salt

Combine flours, make a well, add eggs. Knead 8-10 minutes. Rest 30 minutes.
Roll to setting 5 -- thin enough to be semi-translucent. Cut into sheets that fit your baking dish.
Par-blanch in salted boiling water 30 seconds. Lay flat on oiled surface.

To Assemble and Bake

Fresh pasta sheets (from above)
Bolognese (from above)
Bechamel (from above)
Parmigiano-Reggiano DOP, for finishing

Preheat oven to 375F.
Spread a thin layer of Bechamel on the bottom of the baking dish.
Layer: pasta sheet, Bolognese, Bechamel. Repeat 3-4 times, finishing with pasta, Bechamel, and Parmigiano.
The Parmigiano should cover the surface completely.
Bake 20 minutes until bubbling throughout. Broil 2-3 minutes until top is deeply golden and forms a crust.
Rest 5 minutes before cutting. The lasagna will collapse if cut too soon.

Cheffy’s note

The rest time is the single most important thing about lasagna. Twenty minutes minimum. The layers compact, the juices redistribute, the proteins set — a rested lasagna holds a beautiful clean cross-section when you cut it. Cut it hot and you have a delicious mess. Use a thin sharp knife, not a spatula, for the cut; then lift with a fish spatula for the clean plate. If you're making it for a dinner party, bake it an hour ahead and rest it naturally as guests arrive. It will be at its peak.