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Lasagne alla Bolognese

· Lunch

Layers of egg pasta with beef-and-pork ragù, silky béchamel and Parmigiano Reggiano, baked until golden.

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Lasagne alla Bolognese: Layers of egg pasta with beef-and-pork ragù, silky béchamel and Parmigiano Reggiano, baked until golden.
⏱ 175 min🍽 6 servings📊 Intermediate🏷 Commonly associated
Preparation
35 min
Cooking
125 min
Waiting and resting
15 min

History

Lasagne alla Bolognese are associated with Emilia-Romagna and the tradition of Sunday family lunches. The classic version layers egg pasta with meat ragù, béchamel and grated cheese before baking until browned.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Sauté the onion, carrot and celery with 2 tablespoons of oil for 8 minutes.

  2. 2

    Add the beef and pork and cook for 10 minutes. Pour in 150 ml wine and let it evaporate for 2 minutes; add 700 g passata and simmer gently for 75 minutes.

  3. 3

    Melt 40 g butter, add 40 g flour and cook for 2 minutes. Gradually whisk in 500 ml milk and cook for 8 minutes until smooth; season with nutmeg.

  4. 4

    Build alternating layers of pasta, ragù, béchamel and 120 g Parmigiano Reggiano, reserving a little cheese for the top.

  5. 5

    Bake at 190 °C for 35 minutes, rest for 15 minutes and serve.

Cooking tips

  • Let the lasagne rest before slicing so the layers settle and each serving keeps its shape.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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