Ingredients:
- For the Bolognese Sauce:
- 300g (10oz) coarsely ground beef
- 150g (5oz) pancetta, sliced (or minced pork)
- 300g (1 1/4 cup) tomato passata or crushed peeled tomatoes
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 small onion, finely chopped
- 100ml (1/2 cup) dry white wine
- 100ml (1/2 cup) milk
- Olive oil
- Salt
- Pepper
- For the Bechamel Sauce:
- 50g (3 tbsp) unsalted butter
- 50g (3 tbsp) all-purpose flour
- 500ml (2 cups) whole milk
- Salt
- Nutmeg (freshly grated)
- For Assembly:
- 300g (10oz) lasagna sheets (no pre-cooking needed)
- 250g (9oz) grated Parmigiano Reggiano cheese
- 250g (9oz) mozzarella cheese, shredded
Instructions:
- Make the Bolognese Sauce:
- Heat olive oil in a large pot over medium heat. Add pancetta and cook until it starts to render its fat.
- Add the chopped vegetables (carrot, celery, onion) and cook until softened, about 5-10 minutes.
- Increase heat and add the ground beef. Cook, breaking it up with a spoon, until browned.
- Pour in the white wine and cook for another 1-2 minutes, scraping any browned bits from the bottom of the pot.
- Add the tomato passata, milk, salt, and pepper. Stir well, bring to a simmer, and cover partially.
- Let the sauce simmer for at least 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
- Make the Bechamel Sauce:
- Melt butter in a saucepan over medium heat. Add flour and whisk constantly for 1 minute to form a roux.
- Gradually whisk in the milk, a little at a time, until fully incorporated.
- Bring to a simmer, whisking constantly, until the sauce thickens slightly.
- Season with salt and nutmeg to taste.
- Assemble the Lasagna:
- Preheat oven to 180°C (350°F).
- Spread a thin layer of bechamel sauce on the bottom of a baking dish.
- Top with a layer of lasagna sheets, then a layer of Bolognese sauce, and sprinkle with grated Parmigiano Reggiano cheese.
- Repeat the layering process with bechamel sauce, lasagna sheets, Bolognese sauce, and cheese until the dish is full, ending with a layer of bechamel and cheese.
- Cover the baking dish with aluminum foil.
- Bake:
- Bake the lasagna for 30 minutes covered, then remove the foil and bake for another 20-25 minutes, or until the top is golden brown and the lasagna is bubbling around the edges.
- Let it rest:
- Let the lasagna rest for 15-20 minutes before serving. This allows the flavors to meld and the lasagna to set slightly.
Tips:
- You can make the Bolognese sauce a day ahead and refrigerate it overnight for even richer flavor.
- If you don’t have pancetta, you can substitute it with minced pork.
- Feel free to add other vegetables to the Bolognese sauce, such as chopped mushrooms or zucchini.
- For a vegetarian option, omit the meat and use vegetable broth instead of milk in the Bolognese sauce.
Enjoy your delicious homemade Lasagna alla Bolognese!