Classic Bolognese Lasagna

• 250g lasagna pasta
• 500g mixed ground meat
• 400g crushed tomato
• 200g bechamel
• 150g mozzarella cheese
• 150g Parmesan cheese
• 1 onion
• 2 garlic cloves
• Olive oil
• Salt, pepper, oregano

👨‍🍳 Step-by-step instructions

1. 1

   For the ragú: sauté chopped onion, garlic, and carrot in oil for 5 minutes. Add the ground meat and brown well.

2. 2

   Add the crushed tomato, red wine, and herbs. Cook over low heat for 40 minutes until reduced.

3. 3

   Prepare the bechamel: melt butter, add flour, and hot milk gradually, stirring constantly.

4. 4

   Cook the lasagna sheets according to the manufacturer's instructions. Drain and reserve on a cloth.

5. 5

   In a baking dish, put a layer of bechamel on the bottom.

6. 6

   Alternate layers of pasta, ragú, and bechamel. Finish with bechamel and generous grated Parmesan.

7. 7

   Bake at 180°C for 35-40 minutes until golden and bubbling.

8. 8

   Let it rest for 10 minutes before cutting and serving.

💡 Chef's tip

Classic Bolognese ragù uses milk, not cream. Adding a small glass of whole milk at the end softens the tomato acidity and rounds out the flavour.

📝 Our take

A properly made Bolognese lasagne is one of the most comforting dishes in existence. The key is in the ragù: it must cook for at least 2 hours at very low heat until the wine has completely evaporated and the meat is tender. The béchamel must be generous and the pasta cooked al dente.

🍷 Wine & food pairing

Sangiovese or classic Chianti. A Brunello di Montalcino if the occasion deserves it. The wine in the ragù can be the same as the one in the glass.