Name: Lasagna alla Bolognese
Prep time: 40 min
Cook time: 165 min
Total time: 220 min
Ingredients: 2 tbsp olive oil; 1 onion (finely diced); 1 carrot (finely diced); 1 celery stalk (finely diced); 500 g beef mince; 250 g pork mince; 150 ml dry white wine; 150 ml whole milk; 700 g tomato passata; 60 g butter; 60 g plain flour; 800 ml whole milk (warmed); 1 pinch nutmeg; 250 g dried lasagna sheets; 100 g Parmigiano Reggiano (grated); Salt and black pepper

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Classic Lasagna alla Bolognese layered with slow-cooked beef and pork ragù, silky béchamel and Parmigiano Reggiano.

About this Italian recipe

In Bologna, lasagna is made with a slow ragù, béchamel and Parmigiano rather than ricotta and mozzarella. The ragù simmers for at least two hours with milk and wine, which makes it tender and rich.

Ingredients you will need

The main ingredients are olive oil, onion, carrot, celery stalk, beef mince, pork mince. Exact quantities are in the recipe card below.

How long it takes

Allow 3 hr 40 min in total: 40 min of preparation, 2 hr 45 min of cooking and 15 min of resting, chilling or soaking. The recipe serves 8.

Lasagna alla Bolognese

Classic Lasagna alla Bolognese layered with slow-cooked beef and pork ragù, silky béchamel and Parmigiano Reggiano.

Print Recipe

Prep Time 40

Cook Time 2 45

Resting 15

Total Time 3 40

Servings: 8 servings

Course: Main Course

Cuisine: Italian

Calories: 690

Ingredients Method Notes

Ingredients

2 tbsp olive oil
1 onion finely diced
1 carrot finely diced
1 celery stalk finely diced
500 g beef mince
250 g pork mince
150 ml dry white wine
150 ml whole milk
700 g tomato passata
60 g butter
60 g plain flour
800 ml whole milk warmed
1 pinch nutmeg
250 g dried lasagna sheets
100 g Parmigiano Reggiano grated
Salt and black pepper

Method

Heat the oil in a heavy pot and cook the onion, carrot and celery gently for 10 minutes until soft.
Raise the heat, add both minces and cook, breaking them up, until no longer pink.
Pour in the wine and simmer until evaporated, then add the 150 ml milk and simmer until absorbed.
Stir in the passata, season, cover partly and simmer on the lowest heat for 2 hours, stirring now and then.
For the béchamel, melt the butter, stir in the flour and cook for 2 minutes. Whisk in the warm milk gradually and cook until thick. Season with salt and nutmeg.
Heat the oven to 180°C. Spread a little ragù in a 23 × 33 cm dish, then layer pasta, ragù, béchamel and Parmigiano. Repeat, finishing with béchamel and cheese.
Bake for 40–45 minutes until bubbling and golden. Rest for 15 minutes before cutting.

Notes

Make the ragù a day ahead. It tastes better and the lasagna is much easier to assemble.