📝 About This Recipe
Transport your kitchen to the heart of Bologna with this quintessential Italian masterpiece, featuring silken layers of fresh egg pasta, a rich, slow-simmered Ragù alla Bolognese, and velvety Béchamel sauce. Unlike the ricotta-heavy versions found elsewhere, this authentic rendition relies on the interplay of savory meats, aromatic vegetables, and a generous dusting of Parmigiano-Reggiano for its luxurious texture. It is a labor of love that rewards the patient cook with a deep, complex flavor profile and a melt-in-your-mouth consistency that defines Italian comfort food.
🥗 Ingredients
The Ragù alla Bolognese
- 1 lb Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 lb Ground Pork (or ground pancetta for extra richness)
- 1 Yellow Onion (finely minced)
- 1 large Carrot (peeled and finely minced)
- 1 large Celery Stalk (finely minced)
- 3 tablespoons Tomato Paste (double concentrated)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Trebbiano)
- 1 cup Whole Milk (to tenderize the meat)
- 1 cup Beef Stock (low sodium)
- 2 tablespoons Extra Virgin Olive Oil
The Béchamel Sauce (Besciamella)
- 1/2 cup Unsalted Butter (8 tablespoons)
- 1/2 cup All-Purpose Flour (sifted)
- 4 cups Whole Milk (warmed slightly)
- 1/4 teaspoon Nutmeg (freshly grated is essential)
- 1/2 teaspoon Fine Sea Salt (or to taste)
Assembly & Pasta
- 12-15 sheets Lasagna Noodles (fresh egg pasta or high-quality 'no-boil' sheets)
- 1.5 cups Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Unsalted Butter (for greasing the pan)
👨🍳 Instructions
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1
Begin the Ragù: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced onion, carrot, and celery (the 'Soffritto') and sauté for 8-10 minutes until soft and translucent but not browned.
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2
Add the ground beef and pork to the pot. Increase heat to medium-high and cook, breaking the meat into very small crumbles with a wooden spoon, until the meat has lost its raw color and is lightly browned.
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3
Pour in the white wine and scrape the bottom of the pan to release any browned bits. Simmer until the wine has evaporated completely.
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4
Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. Add the milk and a pinch of nutmeg; simmer until the milk has mostly evaporated (this step protects the meat from the acidity of the tomatoes).
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5
Add the beef stock, reduce heat to the lowest possible setting, and cover partially. Simmer gently for at least 2.5 to 3 hours, adding a splash of water if it becomes too dry. The result should be thick and rich.
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6
While the meat sauce finishes, make the Béchamel: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes (do not brown) to create a blond roux.
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7
Gradually whisk in the warm milk, a half-cup at a time, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon. Season with salt and freshly grated nutmeg, then remove from heat.
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8
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter.
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9
Spread a thin layer of Ragù and a drizzle of Béchamel over the bottom of the dish to prevent sticking. Lay down your first layer of pasta sheets, slightly overlapping.
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10
Spread a generous layer of Ragù over the pasta, followed by a layer of Béchamel, and a handful of grated Parmigiano-Reggiano. Repeat this layering process (Pasta, Ragù, Béchamel, Cheese) until you have at least 5-6 layers.
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11
For the final top layer, ensure the pasta is completely covered with Béchamel and a little Ragù swirled in. Top with a heavy dusting of Parmigiano-Reggiano and a few small dots of butter.
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12
Cover the dish loosely with foil (ensuring it doesn't touch the cheese) and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbling.
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13
Crucial Step: Remove the lasagna from the oven and let it rest for at least 15-20 minutes before slicing. This allows the layers to set so you get clean, beautiful slices.
💡 Chef's Tips
Slow and low is the secret; never rush the Ragù, as the three-hour simmer is what develops the deep umami flavor. Always use freshly grated Parmigiano-Reggiano; pre-shredded cheese contains anti-caking agents that prevent a smooth melt. If using dry 'no-boil' sheets, ensure your Béchamel is slightly thinner so the pasta can absorb the moisture to cook. For the most authentic color, use spinach-infused green pasta sheets (Lasagne Verdi). Don't over-sauce the layers; the goal is a cohesive structure where the pasta and sauce are balanced, not swimming in liquid.
🍽️ Serving Suggestions
A crisp, acidic Italian red wine like a Sangiovese or Chianti Classico cuts through the richness beautifully. Serve with a simple side of bitter greens, like an Arugula salad with lemon vinaigrette, to cleanse the palate. Warm, crusty ciabatta bread is perfect for 'fare la scarpetta' (mopping up the remaining sauce). Finish the meal with a light espresso and perhaps a small piece of dark chocolate.