Classic Lasagna Bolognese
Hidangan tradisional · Italian
A traditional Italian lasagna featuring rich meat sauce (ragù), creamy béchamel, and layers of pasta, baked to golden perfection.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- 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
- Nutmeg1/4 tsp
- Saltto taste
- Black pepperto taste
- Olive oil2 tbsp
Langkah
- 1
Prepare the ragù: Dice pancetta and cook in olive oil until crisp. Remove pancetta. Sauté finely chopped onion, carrots, and celery until softened. Add minced garlic and cook for 1 minute. Add ground beef and pork, breaking it up, and cook until browned. Drain excess fat. Stir in tomato paste and cook for 1 minute. Deglaze with red wine and let it reduce. Add crushed tomatoes, cooked pancetta, salt, and pepper. Simmer for at least 1.5-2 hours, stirring occasionally.
- 2
Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux and 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 rinse with cold water.
- 4
Assemble the lasagna: Spread a thin layer of ragù on the bottom of a 9x13 inch baking dish. Layer with noodles, ragù, béchamel, and grated Parmesan cheese. Repeat layers, ending with a layer of béchamel and a generous topping of mozzarella and Parmesan cheese.
- 5
Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbly and golden brown. Let rest for 10-15 minutes before serving.
