Go Back

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 minutes
Cook Time 2 hours 45 minutes
Resting 15 minutes
Total Time 3 hours 40 minutes
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
 

  1. Heat the oil in a heavy pot and cook the onion, carrot and celery gently for 10 minutes until soft.
  2. Raise the heat, add both minces and cook, breaking them up, until no longer pink.
  3. Pour in the wine and simmer until evaporated, then add the 150 ml milk and simmer until absorbed.
  4. Stir in the passata, season, cover partly and simmer on the lowest heat for 2 hours, stirring now and then.
  5. 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.
  6. 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.
  7. 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.