📝 About This Recipe
Transport your kitchen to the heart of Emilia-Romagna with this quintessential Italian masterpiece. Unlike its ricotta-heavy counterparts, this authentic version features layers of slow-simmered ragù, velvety Béchamel sauce, and delicate pasta, creating a melt-in-your-mouth texture that defines comfort. It is a labor of love that rewards the patient cook with deep, complex flavors and a golden, bubbly crust.
🥗 Ingredients
The Ragù Bolognese
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 pound Ground Pork (or ground veal)
- 4 ounces 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)
- 1/2 cup Dry White Wine (such as Pinot Grigio)
- 1 cup Whole Milk (to tenderize the meat)
- 2 cups Beef Broth (low sodium)
The Béchamel Sauce
- 6 tablespoons Unsalted Butter
- 1/2 cup All-Purpose Flour
- 4 cups Whole Milk (warmed slightly)
- 1/4 teaspoon Nutmeg (freshly grated)
Assembly
- 1 pound Lasagna Noodles (fresh egg pasta or no-boil sheets)
- 1.5 cups Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Extra Virgin Olive Oil
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the diced pancetta and cook until the fat renders and it becomes slightly crispy.
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2
Add the finely minced onion, carrot, and celery (the soffritto). Sauté for 8-10 minutes until soft and translucent, but not browned.
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3
Increase heat to medium-high and add the ground beef and pork. Brown the meat thoroughly, breaking it into very small crumbles with a wooden spoon until no pink remains.
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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 deglaze, simmering until the liquid has mostly evaporated.
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5
Lower the heat to medium-low. Add the 1 cup of milk and a pinch of nutmeg. Simmer gently until the milk has evaporated—this secret step keeps the meat incredibly tender.
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6
Add the beef broth, reduce heat to the lowest setting, and cover partially. Simmer the ragù for at least 2.5 to 3 hours, adding a splash of water if it becomes too dry. 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) to create a roux.
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8
Gradually whisk in the warm milk, a half-cup at a time, ensuring no lumps form. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon. Stir in nutmeg and a pinch of salt.
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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. Place a layer of pasta sheets on top, followed by a thin layer of ragù, a drizzle of Béchamel, and a generous sprinkle of Parmigiano-Reggiano.
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11
Repeat the layering process (pasta, ragù, Béchamel, cheese) until all ingredients are used, aiming for 5-6 layers. End with a final layer of Béchamel and a heavy dusting of cheese.
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12
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes until the top is bubbly and golden brown.
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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
Always grate your own Parmigiano-Reggiano; pre-shredded cheese contains anti-clumping agents that prevent a smooth melt. If using dry 'no-boil' noodles, ensure your Béchamel is slightly thinner so the pasta can absorb the moisture while baking. For the most authentic flavor, use a mix of beef and pork; the pork adds essential fat and sweetness to the ragù. Don't rush the ragù; the long simmering time is what breaks down the connective tissues and develops the deep umami flavor. Make the ragù a day in advance; the flavors deepen significantly after a night in the refrigerator.
🍽️ Serving Suggestions
A crisp, chilled glass of Sangiovese or Chianti balances the richness of the meat and cream. Serve with a simple arugula salad dressed with lemon and olive oil to cut through the decadence. Warm, crusty ciabatta bread is perfect for mopping up any extra sauce on the plate. Lightly steamed broccolini with garlic and red pepper flakes makes a vibrant, healthy side.