Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 45 min
Cook time: 1 min
Total time: 46 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 fresh or dried lasagna sheets (spinach pasta traditional); 2 tablespoons olive oil; 1 onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 lb ground beef; 1/2 lb ground pork; 1 cup dry red wine; 1 cup whole milk; 2 (28 oz) cans crushed San Marzano tomatoes; 4 tablespoons butter; 1/2 cup all-purpose flour; 4 cups whole milk (for béchamel); 1/4 teaspoon ground nutmeg; 2 cups grated Parmigiano-Reggiano; to taste Salt and black pepper, to taste

Lasagna alla Bolognese is Emilia-Romagna's signature baked pasta, layering delicate egg pasta sheets with a slow-simmered meat ragù, creamy béchamel, and Parmigiano-Reggiano. Traditionally made with green spinach pasta in Bologna, it's a labor of love that rewards patience with a rich, deeply savory result.

By YumYum Editorial · Italian

Prep: 45 min · Cook: 1 min · Total: 46 min · Serves 8

Ingredients

12 fresh or dried lasagna sheets (spinach pasta traditional)
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
1 celery stalk, finely diced
1 lb ground beef
1/2 lb ground pork
1 cup dry red wine
1 cup whole milk
2 (28 oz) cans crushed San Marzano tomatoes
4 tablespoons butter
1/2 cup all-purpose flour
4 cups whole milk (for béchamel)
1/4 teaspoon ground nutmeg
2 cups grated Parmigiano-Reggiano
to taste Salt and black pepper, to taste

Instructions

Make the ragù: heat olive oil in a large pot and sauté the onion, carrot, and celery until soft, about 10 minutes.
Add the ground beef and pork, browning thoroughly and breaking up any clumps.
Deglaze with the red wine and simmer until mostly evaporated, then stir in the 1 cup milk and let it absorb.
Add the crushed tomatoes, season with salt and pepper, and simmer uncovered over low heat for 1.5-2 hours, stirring occasionally, until thick and deeply flavored.
Make the béchamel: melt the butter in a saucepan, whisk in the flour, and cook for 2 minutes, then gradually whisk in the 4 cups milk until smooth and thickened, about 8-10 minutes. Season with salt and nutmeg.
If using dried no-boil sheets, follow package directions; if using fresh or dried sheets that need boiling, cook briefly in salted water until pliable.
Preheat the oven to 375°F (190°C). In a baking dish, layer sauce, pasta sheets, ragù, béchamel, and Parmigiano-Reggiano, repeating for 4-5 layers, finishing with béchamel and a generous topping of cheese.
Bake for 40-45 minutes until golden and bubbling, then rest for 15 minutes before slicing to let the layers set.