Lasagne alla Bolognese
This classic Lasagne alla Bolognese recipe features a rich, slow-cooked meat ragu, a creamy béchamel sauce, and layers of pasta, all baked to golden perfection. It's a comforting, hearty dish that embodies traditional Italian culinary craftsmanship, perfect for a satisfying family meal.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For slow simmering the ragu to develop deep flavors.
- 1 Medium Saucepan Essential for preparing a smooth béchamel sauce.
- 1 Whisk Crucial for making a lump-free béchamel.
- 1 9x13 inch (approx.) Baking Dish For assembling and baking the lasagne layers.
- 1 Chef's Knife and Cutting Board For finely dicing vegetables (soffritto).
Ingredients
Main
- For the ragu:
- 1 pound 500 gr total of mince beef and pork
- 2 slices of rigatino or pancetta chopped
- 1/2 carrot finely chopped
- 1/2 celery stalk finely chopped
- 1 small onion finely chopped
- a handful of parsley leaves and stalks finely chopped
- 2-3 pinches salt
- white wine to cover about half a bottle
- 8 ounces 250 ml of tomato puree
- For the bechamel and assembly:
- 3 1/2 tablespoons 50 gr butter
- 1/2 cup 50 gr flour
- 2 cups 500 ml cold milk
- 3 1/2 ounces finely grated Parmesan cheese
- 1 pound 500 gr pasta sheets (fresh, dried or homemade)
Instructions
- Finely dice the carrot, celery, onion, and parsley to create the soffritto, which forms the aromatic base of the ragu.
- In a large Dutch oven or heavy-bottomed pot, brown the chopped rigatino or pancetta until crisp, then remove and set aside.
- Add the mince beef and pork to the same pot and brown thoroughly over medium-high heat, breaking it up as it cooks, then drain excess fat.
- Add the diced soffritto to the pot with the meat and cook until softened, about 8-10 minutes, then return the pancetta to the pot.
- Deglaze the pot with white wine, scraping up any browned bits from the bottom, and reduce by half.
- Stir in the tomato puree and salt, bring to a gentle simmer, then cover and cook on low heat for at least 2 hours, stirring occasionally.
- For the béchamel, melt butter in a saucepan, whisk in flour to make a roux, then gradually whisk in cold milk until thick and smooth; season lightly.
- To assemble, spread a thin layer of béchamel at the bottom of a baking dish, then layer with pasta sheets, ragu, béchamel, and Parmesan cheese, repeating until all ingredients are used, ending with a béchamel and Parmesan top.
- Preheat oven and bake the lasagne according to pasta package instructions, or until golden brown and bubbling.
- Let the lasagne rest for 15-20 minutes after baking before slicing and serving to allow it to set.
Notes
For the ragu, ensure a deep, even browning of the mince before adding vegetables; this fond is crucial for flavor. Deglaze thoroughly with white wine to lift all the caramelized bits. Simmer the ragu low and slow—at least 2-3 hours—for optimal flavor development and tender meat. For the béchamel, start with cold milk added gradually to the roux while whisking vigorously to prevent lumps. The béchamel should be thick enough to coat the back of a spoon. When assembling, ensure pasta sheets are al dente if pre-cooked, or sufficiently hydrated if using no-boil. Don't over-sauce each layer; aim for balance. Always allow the finished lasagne to rest for at least 15-20 minutes after baking before slicing to allow the layers to set and prevent it from falling apart.