Lasagne alla Bolognese

Name: Lasagne alla Bolognese
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Italy
Ingredients: 500 g Ground Beef; 250 g Ground Pork; 150 g Onion (finely chopped); 120 g Carrot (finely chopped); 100 g Celery (finely chopped); 30 ml Extra Virgin Olive Oil; 700 g Tomato Passata; 8 g Salt; 3 g Black Pepper (finely ground); 80 g Unsalted Butter; 70 g All-Purpose Flour; 900 ml Whole Milk (warm); 4 g Salt; 1 g Nutmeg (freshly grated); 400 g Pasta, Lasagna Sheets (prepared according to package directions if required); 120 g Parmesan (finely grated)

A baked pasta layered with rich meat ragù, silky béchamel, and Parmesan. It is deeply savory, softly structured, and best after a short rest so the layers hold together when sliced.

Prep

40m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

976kcal

Calories

47g

Protein

53g

Fat

78g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Ragù

500g
Ground Beef
250g
Ground Pork
150g
Onion (finely chopped)
120g
Carrot (finely chopped)
100g
Celery (finely chopped)
30ml
Extra Virgin Olive Oil
700g
Tomato Passata
8g
Salt
3g
Black Pepper (finely ground)

Béchamel

80g
Unsalted Butter
70g
All-Purpose Flour
900ml
Whole Milk (warm)
4g
Salt
1g
Nutmeg (freshly grated)

Assembly

400g
Pasta, Lasagna Sheets (prepared according to package directions if required)
120g
Parmesan (finely grated)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until soft and fragrant.
02
Add the ground beef and ground pork and cook, breaking up the meat, until browned and the mixture reaches 71°C (160°F).
03
Stir in the tomato passata, then season the ragù with the salt and black pepper. Simmer gently until thick, rich, and no longer watery.
04
Melt the unsalted butter in a saucepan over medium heat, stir in the all-purpose flour, and cook briefly until smooth and lightly foaming.
05
Gradually whisk in the whole milk and cook until the sauce thickens enough to coat a spoon. Season with the salt and nutmeg.
06
Preheat the oven to 180°C (350°F). Spread a little ragù in a 23 x 33 cm (9 x 13-inch) baking dish, then add a layer of pasta, lasagna sheets, more ragù, some béchamel, and a sprinkle of Parmesan.
07
Repeat the layers, finishing with béchamel and Parmesan on top.
08
Bake until bubbling and golden on top, then let the lasagna rest before cutting.

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