Cook Book 4all
Lasagna Bolognese
ItalianaAI Chef · Cook Book 4all Team

Lasagna Bolognese

In Emilia-Romagna, a Bolognese lasagna is built with patience: thick ragù, silky béchamel, and thin layers that embrace each other in the oven. I'm Matteo, and here there’s no cream or shortcuts disguised as tradition; the flavor comes from browning the meat well, sweating the vegetables, and letting the tomato concentrate slowly. This version works at home because it respects the spirit of ragù alla bolognese, but uses oven-ready sheets and a sauce with just the right moisture. The result is a family Bolognese lasagna, firm when cut, juicy in the center, and with that golden edge everyone fights over.

ByChef MatteoIT · Cocina italiana
Shared by The kitchen of Chef Matteo with the community.Ready to cook, save, and share from your family cookbook.

Prep

35 min

Cook

135 min

Total

170 min

Yield

6 servings

Origin

IT · Cocina italiana

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Ingredients

Adjust diners to recalculate quantities.
  • Olive oil· for sautéing2 tablespoon
  • White onion· finely chopped1 piece
  • Carrot· finely chopped1 piece
  • Celery· finely chopped stalk1 piece
  • Ground beef· preferably 80/20350 g
  • Ground pork· for a juicier ragù200 g
  • Tomato purée· no added sugar500 ml
  • Whole milk· 100 ml for the ragù and 600 ml for the béchamel700 ml
  • Butter· unsalted50 g
  • Wheat flour· for the béchamel50 g
  • Nutmeg· freshly grated if possibleto taste
  • Parmesan cheese· finely grated90 g
  • Salt· to adjust the ragù and béchamelto taste

Method

  1. 01

    Heat olive oil in a large pot over medium heat, around 160°C. Add the white onion, carrot, celery, and pancetta; sauté for 8-10 minutes, stirring frequently, until the vegetables look shiny and the pancetta starts to release fat without burning.

  2. 02

    Add the ground beef and ground pork. Season with salt and cook for 10-12 minutes over medium-high heat, breaking up clumps with a spoon, until the meat loses its pink color and begins to brown at the bottom.

  3. 03

    Pour in the dry white wine and scrape the bottom of the pot. Boil for 3-4 minutes, until the alcoholic aroma disappears and the liquid reduces almost completely.

  4. 04

    Incorporate the tomato puree and 100 ml of whole milk. Lower the heat, cover partially, and cook the ragù for 90 minutes at a very gentle simmer, stirring every 15 minutes, until thick, shiny, and the pork is long-cooked, very tender, and fully cooked.

  5. 05

    Meanwhile, prepare the béchamel: melt the butter in a saucepan over medium heat, around 150°C. Add the all-purpose flour and cook for 2 minutes, whisking, until a color ivory paste with a cookie aroma forms, without allowing it to brown.

  6. 06

    Gradually add the remaining 600 ml of whole milk, whisking constantly. Cook for 7-9 minutes over medium heat until the sauce coats the back of a spoon; season with salt and nutmeg.

  7. 07

    Preheat the oven to 180°C. In a 23 x 33 cm baking dish, spread a thin layer of ragù, cover with lasagna sheets, add more ragù, béchamel, and a bit of parmesan cheese. Repeat until all ingredients are used, finishing with béchamel and parmesan.

  8. 08

    Bake the lasagna at 180°C for 35-40 minutes, until bubbling at the edges and the surface is golden with toasted spots. If it browns too quickly, loosely cover with aluminum foil for the last minutes.

  9. 09

    Remove from the oven and let rest for 15 minutes before cutting. Serve firm portions, with visible layers and the ragù still juicy.

Chef tips

  • If you can't find pancetta, use mild smoked bacon, but in a smaller amount so it doesn’t overpower the ragù.
  • Don’t assemble the lasagna with watery ragù: it should look thick and leave a trail when you run a spoon through it.
  • For a clean cut, allow it to rest for 15 minutes; it will break apart right out of the oven.
  • It keeps for 4 days in the refrigerator, well covered; reheat at 170°C for 15-20 minutes.
  • You can assemble it a day in advance and bake it cold, adding 10 minutes to the baking time.

Classifications

Italianaeverydaydinnerall year

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