Lasagne alla bolognese

lasagne alla · from Emilia-Romagna · Primi & Pasta

Ingredients (for 4 people)

• For the ragù alla Bolognese: 500 grams mixed ground meat, half beef half pork
• 200 grams pancetta, finely diced
• 1 onion
• 2 carrots
• 2 celery stalks
• 2 garlic cloves
• 200 milliliters dry red wine
• 400 grams canned tomatoes
• 2 tablespoons tomato paste
• 200 milliliters beef stock or broth
• 150 milliliters milk
• 3 tablespoons olive oil
• Salt
• Pepper
• 1 bay leaf. For the béchamel sauce: 80 grams butter
• 80 grams flour
• 1 liter milk
• Salt
• Pepper
• freshly grated nutmeg. For the assembly: 400 grams no-boil lasagna sheets
• 200 grams freshly grated Parmesan.

Preparation

1. For the ragù, first render the pancetta in a large pot in the olive oil.
2. Add the onion, carrots and celery, very finely diced, and sweat for about 8 minutes.
3. Press the garlic and sauté it briefly.
4. Add the ground meat and fry, stirring, until crumbly and browned.
5. Deglaze with the red wine and let it cook off.
6. Stir in the tomato paste and roast it briefly.
7. Add the canned tomatoes, the stock and the bay leaf.
8. Season with salt and pepper.
9. Simmer gently over the lowest heat with the lid half on for at least 2.5 hours, stirring regularly.
10. Gradually stir in the milk in small splashes, letting each addition cook off.
11. The ragù should end up thick and rich.
12. For the béchamel, melt the butter in a pot, stir in the flour with a whisk and sweat for about 2 minutes, stirring, without letting it take on color.
13. Gradually pour in the milk while stirring constantly, making sure no lumps form.
14. Simmer the sauce gently, stirring, for about 8 to 10 minutes until it thickens.
15. Season with salt, pepper and nutmeg.
16. Preheat the oven to 180°C.
17. Thinly coat a rectangular baking dish with béchamel.
18. Layer alternately lasagna sheets, ragù, béchamel and a thin layer of Parmesan.
19. The top layer should consist of béchamel and plenty of Parmesan.
20. Bake the lasagna for about 35 to 40 minutes until the top is golden brown and bubbling.
21. Let rest for 10 minutes before cutting.