Lasagne alla Bolognese

Ingredients

• 200 g ground beef (minced, not too lean)
• 100 g ground pork
• 1/2 onion, finely diced
• 1/2 carrot, finely diced
• 1/2 celery stalk, finely diced
• 1 clove garlic, minced
• 200 g canned whole peeled tomatoes (or passata)
• 75 ml dry white wine
• 75 ml whole milk
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp tomato paste
• 1 bay leaf
• 1/4 tsp salt
• 1/8 tsp black pepper

For the besciamella:

• 50 g butter
• 50 g flour
• 500 ml whole milk
• 1/4 tsp salt
• Pinch of freshly grated nutmeg

For assembly:

• 250 g fresh egg lasagne sheets (or ~125 g dried)
• 60 g Parmigiano-Reggiano, freshly grated

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Instructions

1. Make the ragù

1. Heat the olive oil and butter in a heavy-bottomed pot or Dutch oven over medium heat.
2. Add the diced onion, carrot, and celery.
3. Sauté for 5–7 minutes, stirring occasionally, until softened and translucent.
4. Increase heat to medium-high.
5. Add the ground beef and pork.
6. Break it up with a wooden spoon and cook for 6–8 minutes until well browned.
7. Add the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the white wine, scraping up any browned bits.
9. Let it simmer until mostly evaporated, about 3–4 minutes.
10. Stir in the tomato paste, then add the canned tomatoes, crushing them with a spoon.
11. Season with salt and pepper and add the bay leaf.
12. Bring to a gentle simmer, then reduce heat to low.
13. Partially cover and simmer for 1 hour 30 minutes–2 hours, stirring every 20 minutes.
14. Add a splash of water if it gets too dry.
15. About 30 minutes before the end, stir in the milk and continue simmering uncovered.
16. Remove the bay leaf. The ragù should be thick, not soupy.

2. Make the besciamella

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook, stirring constantly, for 1–2 minutes without browning.
3. Slowly pour in the milk while whisking to avoid lumps.
4. Cook, stirring constantly, for 5–8 minutes until thickened and smooth.
5. Season with salt and nutmeg. Set aside.

3. Prep the pasta

1. Preheat oven to 180°C / 350°F.
2. If using fresh sheets, use them as-is.
3. If using dried regular (non-no-boil) sheets, blanch in salted boiling water for 1 minute less than package says, then lay flat on a clean towel.
4. If using no-boil sheets, use them dry — the ragù and besciamella will soften them.

4. Assemble

1. Use a small baking dish (~20x15 cm / 8x6 inch).
2. Spread a thin layer of ragù on the bottom.
3. Add layers in this order, repeating 3–4 times: pasta sheets → thin layer ragù → spoonful besciamella → sprinkle Parmigiano.
4. Finish with pasta topped generously with besciamella and the remaining Parmigiano.
5. You should use up all the ragù and besciamella.

5. Bake and serve

1. Cover loosely with foil and bake for 20 minutes.
2. Remove foil and bake for another 10–15 minutes until golden and bubbling on top.
3. Rest for 10–15 minutes before cutting — this firms up the layers.
4. Serve warm with extra Parmigiano.

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Tips

• No mozzarella — traditional Lasagne alla Bolognese uses only besciamella and Parmigiano. Mozzarella makes it southern-style.
• Thick ragù is key — if the ragù is watery, the lasagne will be soggy. It should be dense and spoonable before assembling.
• Thin layers win — 3–4 thin layers beat 2 thick ones. Spread each layer just enough to cover.
• Rest before cutting — 10–15 minutes lets the layers set. Cutting straight from the oven makes it slide apart.
• Make ahead — assemble up to 24 hours ahead, keep covered in the fridge, and add 10 extra minutes in the oven when baking from cold.

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Variations

Variation	Change	Notes
Green pasta	Use fresh spinach egg sheets	Most traditional in Bologna
Vegetarian	Replace ragù with mushroom ragù or lentil ragù	Keep besciamella and Parmigiano as-is
With pancetta	Add 25 g diced pancetta with the soffritto	Adds extra depth
Crispy top	Add an extra 20 g Parmigiano on the final layer	More golden crust, saltier finish

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Result

Layered, rich, and comforting — tender egg pasta with slow-cooked meaty ragù, creamy besciamella, and a golden Parmigiano crust. Holds its shape when cut after resting.