📝 About This Recipe
Step into the heart of Bologna with this quintessential Italian masterpiece, featuring layers of delicate egg pasta, a slow-simmered meat ragù, and velvety Béchamel sauce. Unlike its Southern cousins, this Northern classic eschews ricotta for the silky richness of butter and cream, creating a sophisticated melt-in-your-mouth texture. It is a labor of love that rewards the patient cook with deep, complex flavors and a golden, bubbling crust of aged Parmigiano-Reggiano.
🥗 Ingredients
Ragù alla Bolognese
- 500 grams Ground Beef (coarsely ground, 20% fat content)
- 250 grams Ground Pork (or ground pancetta for extra richness)
- 1 large Carrot (very finely minced)
- 1 stalk Celery (very finely minced)
- 1 medium Yellow Onion (very finely minced)
- 2 tablespoons Tomato Paste (double concentrated)
- 1/2 cup Dry White Wine (such as Trebbiano or Pinot Grigio)
- 1 cup Whole Milk (to tenderize the meat)
- 2 cups Beef Broth (low sodium)
- 2 tablespoons Extra Virgin Olive Oil
Béchamel Sauce (Besciamella)
- 100 grams Unsalted Butter
- 100 grams All-Purpose Flour
- 1 liter Whole Milk (warmed)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 pinch Salt (to taste)
Assembly
- 500 grams Fresh Egg Pasta Sheets (preferably green spinach pasta for authenticity)
- 150 grams Parmigiano-Reggiano (freshly grated, aged 24 months)
- 1 tablespoon Unsalted Butter (to grease the pan)
👨🍳 Instructions
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1
Begin the Ragù: Heat olive oil in a large Dutch oven over medium heat. Add the minced carrot, celery, and onion (the soffritto) and sauté for 8-10 minutes until translucent and soft but not browned.
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2
Increase heat to medium-high and add the ground beef and pork. Brown the meat thoroughly, breaking it up with a wooden spoon until the juices have evaporated and the meat begins to sizzle.
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3
Pour in the white wine and scrape the bottom of the pot to release any flavorful browned bits. Let the wine simmer until it has completely evaporated.
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4
Stir in the tomato paste and cook for 2 minutes. Add the milk and a pinch of nutmeg; simmer until the milk has evaporated—this secret step protects the meat from the acidity of the tomatoes.
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5
Add the beef broth, reduce heat to the lowest setting, and cover partially. Simmer gently for at least 2.5 to 3 hours. If it becomes too dry, add a splash of water or broth. Season with salt and pepper at the very end.
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6
Prepare the Béchamel: In a heavy-bottomed saucepan, melt the 100g of butter. Whisk in the flour and cook for 2 minutes to remove the raw flour taste, but do not let it brown.
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7
Gradually whisk in the warm milk, a little at a time, ensuring there are no lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon. Stir in salt and freshly grated nutmeg.
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8
Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish with a thin layer of butter.
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9
If using fresh pasta, blanch the sheets in boiling salted water for 30 seconds, then immediately shock in an ice bath and pat dry on clean kitchen towels.
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10
Start layering: Spread a thin layer of Béchamel and a spoonful of Ragù on the bottom of the dish. Lay down your first layer of pasta sheets, slightly overlapping.
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11
Spread a generous layer of Béchamel over the pasta, followed by a layer of Ragù, and a heavy dusting of grated Parmigiano-Reggiano.
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12
Repeat the layers (Pasta, Béchamel, Ragù, Cheese) until you have at least 5 or 6 layers. Ensure the final layer of pasta is completely covered with Béchamel and a little Ragù to prevent it from drying out.
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13
Finish with a very generous topping of Parmigiano-Reggiano and a few small dots of butter.
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14
Bake for 30-35 minutes until the top is golden brown and the edges are bubbling and slightly crispy. If the top browns too quickly, cover loosely with foil.
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15
Crucial Step: Remove from the oven and let the lasagna rest for at least 15-20 minutes before slicing. This allows the layers to set so you get a clean, beautiful cross-section.
💡 Chef's Tips
Always use a mix of beef and pork for the ragù to achieve the best flavor and fat balance. Never use pre-shredded cheese; the cellulose coating prevents it from melting into the sauce properly. If the Béchamel gets lumps, simply pass it through a fine-mesh sieve or give it a quick pulse with an immersion blender. For the most authentic 'Verde' style, use spinach-infused fresh pasta sheets. Don't rush the ragù; the long simmering time is what develops the characteristic sweetness and depth.
🍽️ Serving Suggestions
Serve with a simple arugula salad dressed with lemon and olive oil to cut through the richness. Pair with a medium-bodied red wine from the region, such as a Sangiovese di Romagna or a dry Lambrusco. Offer extra freshly grated Parmigiano-Reggiano at the table. A side of crusty ciabatta bread is perfect for mopping up any leftover sauce. Finish the meal with a light panna cotta or fresh berries to balance the heavy main course.