Italian Lasagna Bolognese
The real Bologna-style lasagna: rich meat ragù, silky béchamel, fresh egg pasta, and Parmigiano-Reggiano. A holiday centerpiece.
Ingredients
- Ragù: 1 lb ground beef, 1/2 lb ground pork, 4 oz pancetta (diced), 1 onion, 1 carrot, 1 celery stalk (all finely diced), 1/2 cup white wine, 1 cup whole milk, 1 can (28 oz) crushed tomatoes
- Béchamel: 4 tbsp butter, 4 tbsp flour, 4 cups warm milk, nutmeg
- 12 oz lasagna sheets
- 2 cups grated Parmigiano-Reggiano
- Olive oil, salt, pepper
Instructions
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1
Ragù: Cook pancetta until rendered. Add onion, carrot, celery, cook 8 minutes. Add meats, brown well. Add wine, simmer until evaporated. Add milk, simmer until absorbed. Add tomatoes. Simmer uncovered for 1.5 hours, stirring occasionally.
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2
Béchamel: Melt butter, whisk in flour, cook 1 minute. Slowly whisk in warm milk. Cook until thickened. Season with salt, pepper, nutmeg.
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3
Preheat oven to 375°F. Spread thin layer of ragù in a 9x13 dish. Top with lasagna sheets, more ragù, béchamel, and Parmesan. Repeat for 5-6 layers, ending with béchamel and Parmesan.
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4
Bake 35-40 minutes until bubbling and deeply golden on top.
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5
Rest 15 minutes before cutting into squares.
