Lasagna Bolognese

Lasagne alla bolognese

Ingredients14

• Lasagna sheets250 g
• Ground beef300 g
• Ground pork200 g
• Onion, finely chopped1 (150 g)
• Carrot, finely chopped1 (80 g)
• Celery stalk, finely chopped1 (50 g)
• Tomato paste2 tbsp (30 g)
• Red wine150 ml
• Milk700 ml
• Butter50 g
• All-purpose flour50 g
• Parmesan cheese, grated100 g
• Olive oil2 tbsp (30 ml)
• Salt and black pepperto taste

Method

1. Preheat the oven to 180°C (350°F) and bring a large pot of salted water to a boil for the lasagna sheets.
2. Make the ragù: heat olive oil in a pan, sauté onion, carrot, and celery until softened; add ground beef and pork and brown; stir in tomato paste, pour in red wine and simmer until reduced; add milk, season with salt and pepper, and simmer gently for 30 minutes.
3. Prepare the béchamel: melt butter in a saucepan, whisk in flour and cook for 1 minute; gradually whisk in milk, simmer until thickened, then season with a pinch of nutmeg, salt and pepper.
4. Cook the lasagna sheets according to package instructions until al dente, then drain and set aside.
5. Assemble the lasagna: spread a thin layer of ragù in a baking dish, place a layer of sheets, top with ragù, then béchamel, and sprinkle Parmesan; repeat layers, finishing with béchamel and a generous amount of Parmesan on top.
6. Bake for 40 minutes until the top is golden and bubbling; let rest for 10 minutes before serving.