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Lasagna alla Bolognese

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40 min
Prep
3 hr
Cook

Ingredients

  • 12 fresh egg lasagna sheets (or 250 g / 9 oz dried, pre-cooked)
  • 300 g (10 oz) minced beef
  • 150 g (5 oz) minced pork
  • 100 g (3.5 oz) pancetta, diced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 150 ml (2/3 cup) dry white wine
  • 400 g (14 oz) canned chopped tomatoes
  • 200 ml (3/4 cup) whole milk
  • 60 g (4 tbsp) butter
  • 60 g (1/2 cup) plain flour
  • 700 ml (3 cups) whole milk, for béchamel
  • Nutmeg, a pinch
  • 150 g (1.5 cups) grated Parmigiano Reggiano
  • Salt and pepper, to taste

Method

  1. For the ragù, cook pancetta in a large pan until fat renders, then add onion, carrot and celery; sauté until softened.
  2. Add beef and pork, browning well and breaking up with a spoon.
  3. Pour in the wine and simmer until evaporated, then add tomatoes, the milk, and a splash of water; season.
  4. Simmer uncovered on very low heat for 2-2.5 hours, stirring occasionally, until rich and thick.
  5. For the béchamel, melt butter in a saucepan, whisk in flour, and cook 1-2 minutes to form a roux.
  6. Gradually whisk in the milk, stirring constantly until thickened and smooth; season with salt and nutmeg.
  7. In a baking dish, layer pasta sheets, ragù, béchamel and Parmigiano, repeating to make 4-5 layers, finishing with béchamel and cheese on top.
  8. Bake at 190°C (375°F) for 30-35 minutes until bubbling and golden on top.
  9. Rest 10 minutes before slicing and serving.

Introduction: Emilia-Romagna's most famous export, this baked pasta dish layers fresh egg pasta sheets with slow-cooked meat ragù and creamy béchamel.

Cultural Background: Emilia-Romagna's most famous export, this baked pasta dish layers fresh egg pasta sheets with slow-cooked meat ragù and creamy béchamel. The Bologna Chamber of Commerce has even registered an official recipe for the ragù to preserve its authenticity against widespread international variations.

Tips: Simmer the ragù low and slow — rushing it produces a thinner, less complex sauce. Let the lasagna rest before cutting so the layers hold together neatly.

Variations: Add sautéed mushrooms to the ragù for extra depth. Vegetarian/vegan version: replace meat with a lentil and mushroom ragù, plant milk béchamel and vegan cheese.

Storage: Refrigerate up to 4 days; freezes well, baked or unbaked, for up to 3 months.

Reheating: Reheat covered in a 180°C (350°F) oven for 20-25 minutes until hot through.

Nutrition: Per serving: approx. 610 kcal, 32 g protein, 33 g fat, 46 g carbohydrate, 9 g sugar.

FAQs:

Q: Do I need fresh pasta sheets?

A: Fresh egg pasta gives the most authentic texture, but good-quality dried lasagna sheets work well too.

Q: Can I prepare it ahead?

A: Yes — assemble a day ahead, refrigerate, and bake when ready, adding a few extra minutes to the baking time.

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