Lasagna alla Bolognese

Classic Lasagna alla Bolognese

Fresh lasagna sheets, preferably egg-based for authentic texture

300g ground beef and 200g ground pork, for a rich, balanced meat base

1 yellow onion, 1 medium carrot, and 1 celery stalk, all finely chopped (classic soffritto)

400g tomato passata (smooth Italian-style tomato purée)

150ml dry white wine, for depth and acidity

500ml whole milk, for a velvety béchamel sauce

50g unsalted butter

50g all-purpose flour, for the roux

Parmigiano Reggiano, freshly grated, to taste

Fine sea salt, freshly ground black pepper, and a pinch of grated nutmeg, for seasoning

Step 1: Prepare the Ragù (Meat Sauce)

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In a large pot, heat olive oil over medium heat. Add the finely chopped onion, carrot, and celery. Sauté until soft and fragrant, about 8–10 minutes.

Add the ground beef and pork, breaking up the meat as it browns. Once fully cooked, pour in the white wine and let it reduce slightly.

Stir in the tomato passata, reduce heat to low, and simmer uncovered for 2 to 3 hours, stirring occasionally until thickened and deeply flavorful.

Step 2: Make the Béchamel Sauce

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly to form a smooth roux.

Slowly pour in the milk, whisking continuously to avoid lumps. Cook until the sauce thickens to a creamy consistency.

Season with salt and a pinch of freshly grated nutmeg. Set aside and keep warm.

Step 3: Assemble the Lasagna

Preheat oven to 180°C (350°F).

In a baking dish, spread a thin layer of ragù, followed by a layer of fresh lasagna sheets.

Top with béchamel and a generous sprinkle of Parmigiano Reggiano.

Repeat the layering process until all components are used, finishing with béchamel and cheese on top.

Step 4: Bake and Serve

Bake in the preheated oven for 45 minutes, or until golden and bubbling.

Let the lasagna rest for 10–15 minutes before slicing to allow the layers to set. Serve warm.