📝 About This Recipe
Transport your kitchen to the heart of Emilia-Romagna with this classic Lasagna Bolognese, featuring layers of silky béchamel and a slow-simmered ragù. Unlike the ricotta-heavy versions, this authentic rendition relies on the velvety harmony of milk, nutmeg, and a rich meat sauce for a 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.
🥗 Ingredients
For the Bolognese Ragù
- 1 lb Ground Beef (80/20 lean-to-fat ratio for flavor)
- 1/2 lb Ground Pork
- 4 oz Pancetta (finely diced)
- 1 medium Yellow Onion (finely minced)
- 1 large Carrot (peeled and finely minced)
- 1 stalk Celery (finely minced)
- 3 tablespoons Tomato Paste (double concentrated)
- 1 cup Dry White Wine (such as Pinot Grigio)
- 1 cup Whole Milk (to tenderize the meat)
- 28 oz Crushed Tomatoes (San Marzano variety preferred)
- 2 tablespoons Olive Oil
For the Béchamel Sauce
- 6 tablespoons Unsalted Butter
- 1/2 cup All-Purpose Flour
- 4 cups Whole Milk (warmed)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Salt (or to taste)
Assembly
- 1 lb Lasagna Noodles (no-boil or fresh egg pasta sheets)
- 1.5 cups Parmigiano-Reggiano (freshly grated)
- 1 tablespoon Unsalted Butter (chilled, for dotting the top)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until the fat renders and it begins to crisp, about 5 minutes.
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2
Add the finely minced onion, carrot, and celery (the soffritto). Sauté over medium-low heat for 10-12 minutes until softened and translucent, but not browned.
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3
Increase the heat to medium-high and add the ground beef and pork. Cook, breaking up the meat with a wooden spoon, until it is browned and no longer pink.
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4
Stir in the tomato paste and cook for 2 minutes to caramelize. 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 mostly evaporated.
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5
Add 1 cup of milk and a pinch of nutmeg. Simmer until the milk has evaporated; this step protects the meat from the acidity of the tomatoes and ensures a silky texture.
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6
Stir in the crushed tomatoes. Reduce the heat to the lowest setting and simmer, partially covered, for 2.5 to 3 hours. If the sauce becomes too dry, add a splash of water or beef stock. Season with salt and pepper at the end.
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7
While the ragù 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). Gradually whisk in the warm milk until smooth.
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8
Continue cooking the béchamel, whisking constantly, until it thickens enough to coat the back of a spoon. Stir in salt and nutmeg, then remove from heat and cover with plastic wrap touching the surface to prevent a skin from forming.
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9
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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10
Spread a thin layer of ragù on the bottom of the dish. Top with a layer of lasagna sheets, followed by a layer of ragù, a drizzle of béchamel, and a generous sprinkle of Parmigiano-Reggiano.
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11
Repeat the layers (usually 5-6 layers total) until you reach the top of the dish. The final layer should be a generous coating of béchamel, a little ragù swirled in, and a heavy dusting of cheese.
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12
Dot the top with small pieces of chilled butter. Bake for 30-40 minutes, or until the top is bubbly and golden brown. If using no-boil noodles, ensure they are tender by piercing with a knife.
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13
Crucial Step: Let the lasagna rest for at least 15-20 minutes before slicing. This allows the layers to set so you get clean, beautiful slices.
💡 Chef's Tips
Use a mix of beef and pork for the best flavor profile; the pork adds essential fat and sweetness. Don't rush the ragù; the long simmer time is what develops the deep umami flavor characteristic of Bologna. Always grate your own Parmigiano-Reggiano; pre-shredded cheese contains anti-caking agents that prevent smooth melting. If using no-boil noodles, ensure they are completely covered by sauce, or the edges will remain crunchy. For an even richer flavor, add a small piece of Parmesan rind to the ragù while it simmers.
🍽️ Serving Suggestions
A crisp, acidic Arugula Salad with a lemon vinaigrette to cut through the richness. A glass of medium-bodied Italian red wine, such as a Sangiovese or Chianti Classico. Warm, crusty ciabatta bread to mop up any remaining sauce. Roasted broccolini with garlic and red pepper flakes for a touch of bitterness. A simple dessert of fresh berries and mascarpone cream to finish the meal.