Entree: Italy – Emilia-Romagna – Lasagne alla Bolognese (Lasagna made with Bolognese ragù and béchamel)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 10 min

Additional 20 min

Total 3 hrs 15 min

Ingredients

- 1 lb (450 g) ground beef
- 1/2 lb (225 g) ground pork
- 2 oz (55 g) pancetta, finely chopped
- 1 medium yellow onion, finely chopped (6 oz / 170 g)
- 1 medium carrot, finely chopped (3 oz / 85 g)
- 2 stalks celery, finely chopped (2 oz / 55 g)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 1 cup (240 ml) dry white wine
- 1 cup (240 ml) beef or chicken stock
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) tomato passata (optional, traditional ragù uses only a little tomato)
- 1 cup (240 ml) whole milk
- 1/8 tsp (0.5 g) ground nutmeg
- Salt to taste
- Freshly ground black pepper to taste
- 12 lasagna sheets (approx. 1 lb / 450 g) fresh or no-boil sheets suitable for baking
- 4 tbsp (56 g) unsalted butter (for béchamel)
- 1/3 cup (45 g) all-purpose flour
- 3 1/2 cups (840 ml) whole milk (for béchamel)
- 1 1/2 cups (150 g) finely grated Parmigiano-Reggiano, plus extra for serving

Instructions

1. Prepare the ragù: heat olive oil and 2 tbsp (30 g) butter in a heavy-bottomed pot over medium heat. Add pancetta and cook until translucent, then add chopped onion, carrot, and celery and sweat gently until soft, about 8–10 minutes.
2. Increase heat to medium-high, add ground beef and ground pork, and brown thoroughly, breaking up lumps, about 8–10 minutes. Season with salt and pepper.
3. Pour in white wine to deglaze, scraping up browned bits, and reduce until mostly evaporated. Stir in tomato paste and tomato passata (if using), then add stock. Lower heat to a gentle simmer.
4. Partially cover and simmer the ragù very gently for 1.5–2 hours, stirring occasionally and adding a splash of stock or water if it becomes too dry. About 15 minutes before finishing, stir in 1 cup (240 ml) whole milk and 1/8 tsp (0.5 g) nutmeg and simmer uncovered to meld flavors; adjust salt and pepper.
5. Make the béchamel: in a saucepan, melt 4 tbsp (56 g) butter over medium heat. Whisk in 1/3 cup (45 g) flour and cook 1–2 minutes without browning. Gradually whisk in 3 1/2 cups (840 ml) whole milk, bring to a simmer, and cook until thickened, about 6–8 minutes. Season with salt, pepper, and a small pinch of nutmeg.
6. Preheat oven to 375°F (190°C). Lightly butter a 9x13 inch (23x33 cm) baking dish.
7. Assemble lasagne: spread a thin layer of ragù over the bottom of the dish, then a layer of lasagna sheets to cover. Spoon ragù over sheets, add a layer of béchamel, and sprinkle with grated Parmigiano-Reggiano. Repeat layers (pasta, ragù, béchamel, cheese) finishing with a top layer of béchamel and a generous sprinkle of Parmigiano-Reggiano.
8. Bake uncovered for 30–40 minutes until bubbling and golden on top. If the top browns too quickly, cover loosely with foil for part of the bake.
9. Let lasagna rest 15–20 minutes before cutting to set the layers. Serve warm with extra grated Parmigiano-Reggiano at the table.