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Classic Lasagne Bolognese
Traditional dish · Italian
A traditional Italian baked pasta dish featuring layers of rich meat sauce (ragù), creamy béchamel sauce, and tender pasta sheets, topped with melted cheese.
Ingredients
- Lasagne pasta sheets250g
- Ground beef500g
- Pancetta100g
- Onion1 medium
- Carrot1 medium
- Celery stalk1
- Garlic cloves2
- Tomato passata700ml
- Dry red wine200ml
- Whole milk500ml
- Butter100g
- All-purpose flour100g
- Parmesan cheese, grated150g
- Mozzarella cheese, shredded200g
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare the ragù: Finely dice pancetta, onion, carrot, and celery. Mince garlic. Heat olive oil in a large pot over medium heat. Add pancetta and cook until crisp. Add diced vegetables and sauté until softened, about 10 minutes. Add ground beef and cook, breaking it up, until browned. Pour in red wine and simmer until evaporated. Stir in tomato passata, season with salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, stirring occasionally.
- 2
Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Season with salt and pepper. Remove from heat.
- 3
Cook pasta sheets if not no-boil: Bring a large pot of salted water to a boil. Cook pasta sheets according to package directions until al dente. Drain and lay flat on a clean kitchen towel.
- 4
Assemble the lasagne: Preheat oven to 190°C (375°F). Spread a thin layer of ragù on the bottom of a baking dish. Arrange a layer of pasta sheets over the ragù. Spread a layer of béchamel sauce over the pasta, followed by a layer of ragù. Sprinkle with some grated Parmesan. Repeat layers: pasta, béchamel, ragù, Parmesan. Finish with a layer of pasta topped with the remaining béchamel, ragù, and a generous amount of mozzarella and Parmesan cheese.
- 5
Bake the lasagne: Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbly.
- 6
Rest and serve: Let the lasagne rest for 10-15 minutes before slicing and serving.
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