Classic Lasagna Bolognese
Traditional dish · Italian
A traditional Italian lasagna featuring rich meat sauce (ragù), creamy béchamel, and layers of pasta, baked to golden perfection.
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Ingredients
- Lasagna noodles12 sheets
- Ground beef1 lb
- Ground pork1 lb
- Pancetta4 oz
- Onion1 large
- Carrots2 medium
- Celery stalks2
- Garlic4 cloves
- Crushed tomatoes28 oz can
- Tomato paste6 oz can
- Dry red wine1 cup
- Whole milk2 cups
- Butter1/2 cup
- All-purpose flour1/2 cup
- Parmesan cheese, grated1 cup
- Mozzarella cheese, shredded1 lb
- Nutmeg, freshly grated1/4 tsp
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the ragù: Finely dice pancetta and render in a large pot over medium heat. Add diced onion, carrots, and celery, sauté until softened. Add minced garlic and cook for 1 minute more. Increase heat, add ground beef and pork, breaking it up, and brown. Stir in tomato paste, cook for 2 minutes. Deglaze with red wine, scraping up browned bits. Add crushed tomatoes, bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally. Season with salt and pepper.
- 2
Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux, cook for 2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt, pepper, and nutmeg.
- 3
Cook lasagna noodles according to package directions until al dente. Drain and lay flat on parchment paper to prevent sticking.
- 4
Preheat oven to 375°F (190°C).
- 5
Assemble the lasagna: Spread a thin layer of ragù on the bottom of a 9x13 inch baking dish. Arrange a layer of lasagna noodles over the sauce. Spread a layer of béchamel sauce over the noodles, followed by a layer of ragù. Sprinkle with Parmesan and mozzarella cheese. Repeat layers: noodles, béchamel, ragù, cheeses, until ingredients are used, ending with a layer of béchamel and a generous topping of cheeses.
- 6
Cover the dish with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbly.
- 7
Let the lasagna rest for 10-15 minutes before slicing and serving.
