Classic Bolognese Lasagna

Lasagna alla Bolognese

Ingredients

12 lasagna sheets, 1 tbsp olive oil, 1 onion, 2 carrots, 2 celery stalks, 2 garlic cloves, 500g beef mince, 400g canned tomatoes, 2 tbsp tomato paste, 250ml red wine, 50g butter, 50g flour, 500ml milk, 100g Parmesan, nutmeg

Detail Steps and Procedure

Make Rag Bolognese (3-4 hours): Finely dice 1 onion, 2 carrots, 2 celery stalks (soffritto). Heat 2 tbsp olive oil + 2 tbsp butter in heavy pot. Add soffritto, cook 10 minutes until soft. Add 500g ground beef (chuck) + 250g ground pork. Brown 15 minutes until no pink remains. Deglaze with 1 cup dry white wine, simmer until evaporated. Add 800g canned San Marzano tomatoes (crushed), 2 tbsp tomato paste, 2 cups beef broth. Season: 1 tsp salt, 1/2 tsp pepper, pinch nutmeg. Partially cover, simmer on lowest heat 3 hours, stirring occasionally. Add milk ( 1/2 cup) in last 30 minutes. Make Besciamella: Melt 100g butter in saucepan, whisk in 100g flour. Cook 2 minutes (roux). Gradually whisk in 1L whole milk until smooth. Simmer 10 minutes until thick enough to coat spoon. Season: 1/2 tsp salt, 1/4 tsp nutmeg, white pepper. Prep Other Components: Grate 200g Parmigiano-Reggiano. If using fresh pasta sheets, blanch for 30 seconds. If using dried, boil until pliable. Assemble Lasagna (9×13 inch pan): Thin layer of rag on bottom. Layer 1: Pasta sheets (slightly overlapping). Layer 2: Rag (1 1/2 cups). Layer 3: Besciamella (1 cup). Layer 4: Parmesan ( 1/4 cup). Repeat 3 more times (total 4 pasta layers). Final layer: Besciamella + extra Parmesan. Bake: Cover with foil (tented). Bake at 180°C/350°F for 25 minutes. Remove foil, bake additional 20 minutes until golden and bubbling. Rest: Remove from oven, let rest 30 minutes before cutting (essential for clean slices). Note: Traditional Bolognese uses no herbs. Optional: Add 1 cup milk during rag simmering for authentic taste.

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