A rolled lasagna pinwheel filled with sausage bolognese, besciamella, mozzarella, and Parmigiano-Reggiano, baked in tomato sauce and finished with robiolina.
16 pinwheels (serves 8-10)
Ingredients:
- Kosher salt (for the pasta water (see Note))
- 8 sheets – Northern-Style Egg Yolk Pasta (12 × 7 inches, see sub-recipe; or use store-bought fresh pasta sheets)
- 1 cup + 3 tablespoons – Besciamella (see sub-recipe)
- 4 cups – Whole-milk mozzarella cheese (shredded)
- 1 cup – Parmigiano-Reggiano cheese (finely grated)
- 4 cups – Italian Sausage Bolognese (see sub-recipe)
- 2 cups – 10-Minute San Marzano Tomato Sauce (see sub-recipe)
- ½ cup – Robiolina cheese or whipped ricotta cheese
- 2 tablespoons – Parsley (roughly chopped)
- 3 tablespoons – Extra-virgin olive oil (for finishing)
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🍷Sommelier's Recommendation
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Sassicaia Bolgheri
Complex, structured, elevates a classic to elite level.
Steps:
- In a large pot, bring 4 quarts water and 1 cup kosher salt to a boil over high heat. Meanwhile, set up an ice bath and line a sheet pan with parchment.
- Blanch each pasta sheet for 15 seconds, chill in the ice bath for 15 seconds, then dry on parchment. Layer sheets separated by parchment.
- Lay one sheet out with the short side facing you. Spread ¼ cup besciamella, sprinkle 1 cup mozzarella and ¼ cup parmesan evenly.
- Add another pasta sheet on top. Spread 1 cup Bolognese evenly, leaving 2-inch border. Add 2 tsp besciamella on top edge to seal.
- Roll up from bottom into a log. Chill seam-side down for 1–2 hours to firm.
- Repeat to form 4 rolls total. Wrap tightly in plastic wrap if storing (2 days refrigerated or 3 months frozen).
- Preheat oven to 400°F (205°C). Slice each roll into 4 pinwheels (1¾ inches thick).
- Spread tomato sauce in 9×13-inch baking dish. Arrange 16 pinwheels cut-side down, slightly staggered.
- Bake 20–25 minutes until golden. Add dollops of robiolina, bake 2–3 minutes more. Top with parsley and olive oil.
- Serve immediately. Refrigerate leftovers up to 4 days.
- Kosher salt (for the pasta water (see Note))
- 8 sheets – Northern-Style Egg Yolk Pasta (12 × 7 inches, see sub-recipe; or use store-bought fresh pasta sheets)
- 1 cup + 3 tablespoons – Besciamella (see sub-recipe)
- 4 cups – Whole-milk mozzarella cheese (shredded)
- 1 cup – Parmigiano-Reggiano cheese (finely grated)
- 4 cups – Italian Sausage Bolognese (see sub-recipe)
- 2 cups – 10-Minute San Marzano Tomato Sauce (see sub-recipe)
- ½ cup – Robiolina cheese or whipped ricotta cheese
- 2 tablespoons – Parsley (roughly chopped)
- 3 tablespoons – Extra-virgin olive oil (for finishing)
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Lasagna Sheet
Yield: 8 sheets
Ingredients:
- 4 cups – All-purpose or '00' flour
- 16 – Large Egg Yolk
- 2 – Large Egg
Steps:
- Place all ingredients in a bowl and mix until it forms a bowl.
- Wrap in plastic wrap and rest for at least 30 minutes.
- Use a lasagana roller to make the sheets.
Besciamella
Yield: 2½ cups
Ingredients:
- ½ cup (1 stick) – Unsalted butter (cubed)
- 1 head – Garlic (halved horizontally)
- ⅓ cup – Shallots (thinly sliced (about 1 medium))
- 1 – Bay leaf
- 1 – Thyme sprig
- ¼ teaspoon – Black peppercorns
- 1 teaspoon – Kosher salt
- ½ cup – All-purpose or '00' flour
- 2 cups – Cold whole milk
Steps:
- Melt butter; add garlic, shallots, bay leaf, thyme, peppercorns, and salt. Cook 2 minutes until shallots are translucent.
- Add flour, cook until golden, about 5 minutes. Stir in milk and cook 5 minutes until thickened. Strain.
- Refrigerate until cool. Keeps 3 days refrigerated or 3 months frozen.
Italian Sausage Bolognese
Ingredients:
- 2 – Yellow onions (coarsely chopped)
- 4 – Garlic cloves (peeled)
- 5 – Celery ribs (coarsely chopped)
- 2 – Carrots (coarsely chopped)
- 4 ounces – Pancetta (cut into 1-inch cubes)
- 1 pound – Sweet Italian sausage (casings removed)
- 1 pound – Ground veal (Ground beef can be used as a substitute)
- 3 tablespoons – Kosher salt
- 2 tablespoons – Extra-virgin olive oil
- ½ cup – Tomato paste
- 1 cup – White wine
- 2 cans (28 oz each) – Whole tomatoes (San Marzano DOP)
- 2 cups – Whole milk
- 2 whole – Star anise
- 2 teaspoons – Colatura or fish sauce (Optional, but adds flavor. Add more to taste)
- 1 tablespoon – Sugar
- 2 tablespoons – Fresh lemon juice
Steps:
- Process onions, garlic, celery, and carrots until finely chopped; set aside. Process pancetta until finely chopped.
- Mix sausage and veal with salt.
- Brown meat in olive oil 15 minutes. Remove and set aside. Drain excess fat but keep browned bits.
- Cook pancetta until browned, 8–10 minutes. Add vegetables; cook 10–15 minutes until soft and darkened.
- Add tomato paste; cook 5 minutes until caramelized. Stir in wine; reduce 5 minutes.
- Crush tomatoes by hand. Return meat to pot with milk, star anise, and tomatoes. Simmer 2 hours, stirring occasionally.
- Remove star anise. Stir in colatura, sugar, and lemon juice to re-emulsify. Store up to 1 week refrigerated or 3 months frozen.
10-Minute San Marzano Tomato Sauce
Ingredients:
- 2 cans (28 oz each) – Whole San Marzano tomatoes (DOP)
- ½ cup – Extra-virgin olive oil
- 8 – Garlic cloves (smashed)
- 1 tablespoon + 1 teaspoon – Kosher salt
- ¼ teaspoon – Crushed red pepper flakes
- 1 tablespoon – Sugar
- 2 – Basil sprigs
Steps:
- Pulse tomatoes until broken but chunky.
- Heat oil; add garlic and salt. Cook until golden, 2 minutes. Add pepper flakes and tomatoes. Bring to boil and remove from heat.
- Add sugar and basil. Steep 5–30 minutes, then remove garlic and basil. Store up to 1 week refrigerated or 3 months frozen.
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