🛒 Ingredients
- 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
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For the ragú: sauté chopped onion, garlic, and carrot in oil for 5 minutes. Add the ground meat and brown well.
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Add the crushed tomato, red wine, and herbs. Cook over low heat for 40 minutes until reduced.
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Prepare the bechamel: melt butter, add flour, and hot milk gradually, stirring constantly.
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Cook the lasagna sheets according to the manufacturer's instructions. Drain and reserve on a cloth.
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In a baking dish, put a layer of bechamel on the bottom.
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Alternate layers of pasta, ragú, and bechamel. Finish with bechamel and generous grated Parmesan.
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Bake at 180°C for 35-40 minutes until golden and bubbling.
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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.
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