Lasagne alla Bolognese

By Culiora

A classic Emilian bake featuring slow-simmered beef and pork ragù layered between silky sheets of egg pasta and creamy béchamel. Finished with aged Parmigiano Reggiano, it bakes into a tender, deeply savoury lasagne with crisp, browned edges.

• Servings: 6
• Prep time: 40 min
• Cook time: 150 min
• Total time: 190 min

Ingredients

• 50 g pancetta, finely minced
• 1 pcs yellow onion, finely diced
• 1 pcs carrot, finely diced
• 1 pcs celery stalk, finely diced
• 2 tbsp olive oil
• 300 g minced beef (approx. 15-20% fat)
• 200 g minced pork
• 150 ml dry white wine (or dry red wine)
• 2 tbsp tomato paste (concentrate)
• 400 g canned whole peeled tomatoes, crushed by hand
• 200 ml whole milk
• 200 ml beef broth or water
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 50 g unsalted butter
• 50 g plain all-purpose flour
• 750 ml whole milk, warm
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 250 g fresh egg lasagne sheets (or no-boil dried egg lasagne)
• 100 g Parmigiano Reggiano, freshly grated
• 15 g unsalted butter (to grease dish and dot top)

Instructions

1. Heat the olive oil in a heavy-bottomed Dutch oven or large saucepan over medium heat. Add the minced pancetta and cook for 3-4 minutes until the fat renders.
2. Add the diced onion, carrot, and celery. Sauté gently over medium-low heat for 8-10 minutes, stirring occasionally, until vegetables are soft and translucent but not browned.
3. Increase the heat to medium-high and add the minced beef and pork. Cook for 6-8 minutes, breaking up the meat with a wooden spoon, until no longer pink and beginning to brown lightly.
4. Pour in the white wine and scrape up any browned bits stuck to the bottom of the pot. Simmer vigorously for 3-4 minutes until the alcohol has evaporated completely.
5. Stir in the tomato paste, crushed canned tomatoes, beef broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then lower the heat to the lowest setting, cover partially with a lid, and simmer slowly for 1.5 to 2 hours, stirring every 20 minutes.
6. Pour in 200 ml whole milk during the final 30 minutes of simmering. The sauce should finish thick, glossy, and spoonable; taste and adjust seasoning with salt if needed.
7. Prepare the béchamel: In a medium saucepan, melt 50 g unsalted butter over medium heat. Whisk in 50 g flour and cook, whisking constantly, for 1-2 minutes to eliminate raw flour taste without browning.
8. Gradually pour in 750 ml warm milk in a steady stream while whisking continuously to avoid lumps. Cook over medium-low heat, whisking constantly, for 5-7 minutes until thickened to a smooth, creamy sauce that coats the back of a spoon. Season with 1/2 tsp salt and 1/4 tsp ground nutmeg; remove from heat.
9. Preheat your oven to 180°C (fan 160°C). Grease a rectangular baking dish (approx. 20x30 cm) with 5 g butter.
10. Assemble the lasagne: Spread a thin film of béchamel and ragù across the bottom of the baking dish. Cover with a single layer of pasta sheets, trimming edges if needed to fit without overlapping excessively.
11. Spread an even layer of ragù over the pasta, drizzle with several spoonfuls of béchamel, and sprinkle with 2 tablespoons of grated Parmigiano Reggiano. Repeat this layering order (pasta, ragù, béchamel, Parmigiano) for 4 to 5 layers.
12. For the final top layer, cover the pasta with the remaining béchamel, spoon over a few small ribbons of ragù, sprinkle generously with the remaining Parmigiano Reggiano, and dot with the remaining 10 g butter cut into tiny cubes.
13. Bake on the middle rack at 180°C for 30-35 minutes, until the top is bubbling vigorously and develops deep golden-brown blistered spots. If the top browns too quickly, tent loosely with foil during the last 10 minutes.
14. Remove from the oven and let rest at room temperature for 15-20 minutes before slicing to allow the layers to set cleanly.