Lasagna alla Bolognese
The quintessential culinary masterpiece of Emilia-Romagna: ultra-thin sheets of fresh egg pasta layered with slow-cooked beef and pork ragù, silky nutmeg-scented béchamel sauce, and generous showers of Parmigiano Reggiano.
Ingredients
- • 350g fresh egg lasagna pasta sheets (preferably spinach or plain egg pasta)
- • Slow ragù: 300g minced beef chuck, 200g minced pork shoulder, 60g finely diced pancetta, 1 onion, 1 carrot, 1 celery stick, 150ml dry white wine, 150ml whole milk, 400g tomato passata, 200ml beef stock
- • Silky Béchamel: 60g butter, 60g plain flour, 850ml warm whole milk, 1/4 tsp freshly grated nutmeg, pinch of salt and white pepper
- • 120g Parmigiano Reggiano DOP, freshly grated
Preparation Steps
Gently sauté the pancetta and finely minced soffritto (onion, carrot, celery) in a little butter for 10 minutes until soft. Add the minced beef and pork, browning thoroughly without scorching. Pour in the white wine and reduce by half. Add the whole milk, let it evaporate gently, then stir in passata and stock. Simmer on lowest heat for 2 hours until thick, rich, and fragrant.
Melt the butter in a saucepan over medium heat, whisk in the flour, and cook the roux for 2 minutes. Gradually pour in the warm milk in a steady stream, whisking continuously until smooth and velvety. Simmer for 5 minutes, then season with salt, white pepper, and nutmeg.
Preheat oven to 180°C. Grease a deep rectangular baking dish with butter. Spread a spoonful of béchamel on the base, followed by a layer of fresh pasta sheets. Cover with a thin layer of slow-cooked ragù, a ladle of béchamel, and a dusting of Parmigiano Reggiano. Repeat for 5-6 layers, finishing the top with béchamel, ragù swirls, and plenty of cheese.
Bake uncovered in the oven for 30-35 minutes until bubbling vigorously and deeply golden on top. Crucially, let the lasagna rest on a wire rack for 15 minutes before slicing, allowing the layers to settle and set cleanly.