Lasagne alla Bolognese

Lasagne alla Bolognese

The layered baked pasta of Emilia-Romagna: fresh egg sheets built up with slow-simmered meat ragù, silky béchamel, and plenty of Parmigiano-Reggiano. A Sunday-lunch dish that rewards patience with crisp-edged, golden-topped squares.

Prep

60 min

Cook

180 min

Total

240 min

Serves

6 to 8

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) fresh egg pasta sheets, traditionally green 'pasta verde' with spinach; fresh store-bought sheets or 1.2 mm rolled homemade; if dried, blanch briefly first
• •300 g (10½ oz) ground beef (cartella di manzo), coarse-ground chuck or shoulder
• •200 g (7 oz) ground pork (macinato di maiale), coarse-ground shoulder
• •150 g (5½ oz) pancetta, finely diced, or guanciale as an authentic alternative
• •1 whole (1 medium) onion, finely diced
• •1 whole (1 small) carrot, finely diced
• •1 stalk celery, finely diced
• •3 tbsp tomato paste (concentrato)
• •400 g (14 oz) canned crushed tomatoes (passata), or 2 cups strained tomatoes
• •125 ml (½ cup) dry white wine
• •2 tbsp extra-virgin olive oil
• •1 tbsp unsalted butter
• •1 bay leaf bay leaf
• •1 pinch ground nutmeg, plus extra for the béchamel
• •fine sea salt and black pepper, to taste
• •60 g (¼ cup) unsalted butter, for the béchamel
• •60 g (½ cup) 00 flour or all-purpose flour
• •750 ml (3 cups) whole milk, room temperature
• •1 pinch ground nutmeg, for the béchamel
• •150 g (5 oz) Parmigiano-Reggiano, freshly grated, do not substitute with younger, milder cheeses

Steps

1. 1 Build the soffritto: combine the diced onion, carrot, celery and pancetta in a heavy pot with the olive oil and butter. Cook over medium-low heat for 8 to 10 minutes, until soft and pale gold but not browned.
2. 2 Add the ground beef and pork. Cook, breaking the meat up with a wooden spoon, until the liquid it releases has evaporated and the meat begins to sizzle and lightly brown, about 15 minutes.
3. 3 Stir in the tomato paste and cook 2 minutes to deepen its flavor, then pour in the white wine and let it reduce until nearly dry, 3 to 4 minutes.
4. 4 Add the crushed tomatoes, bay leaf, a pinch of nutmeg, salt and pepper. Bring to a gentle simmer, partially cover, and cook on the lowest possible heat for at least 2 hours, stirring occasionally and adding a splash of water if it tightens too much. The ragù should be thick, glossy and clinging to a spoon, not soupy. Taste and adjust salt.
5. 5 Make the béchamel: warm the milk in a separate saucepan. In another pan, melt 60 g butter over medium-low heat, whisk in the flour and cook, whisking constantly, for 2 minutes until pale and sandy — do not let it color.
6. 6 Whisk the warm milk into the roux a little at a time, returning to a simmer between additions, until you have a thick, satin-smooth sauce that coats the back of a spoon. Season with salt, white pepper and a small grating of nutmeg. Cover with parchment pressed to the surface to prevent a skin.
7. 7 Bring a large pot of salted water to a boil. Cook the fresh egg pasta sheets in small batches for 30 to 60 seconds, just to soften, then lift out with tongs, lay flat on a clean kitchen towel and brush lightly with olive oil to prevent sticking. (Skip this step if using fresh store-bought sheets labeled 'no-pre-cook.')
8. 8 Preheat the oven to 190°C / 375°F. Grease a roughly 20 x 30 cm / 8 x 12 in baking dish with butter.
9. 9 Assemble: spread a thin layer of béchamel on the base, then a layer of pasta, followed by ragù, béchamel and a generous shower of Parmigiano. Repeat for 5 to 6 layers, ending with béchamel and Parmigiano on top. The final layer should be a glossy blanket of sauce under the cheese so the top sets rather than drying out.
10. 10 Bake uncovered for 35 to 45 minutes, until the surface is deep golden with crisp, raised ridges and a knife inserted in the center comes out hot (interior should reach at least 75°C / 165°F).
11. 11 Rest the lasagna out of the oven for at least 15 minutes before cutting — this lets the layers set so the squares hold their shape when lifted. Cut into portions, serve warm with an extra dusting of Parmigiano.