Lasagna Bolognese



1 large onion, coarsely chopped

1 medium carrot, peeled, coarsely chopped

1 celery stalk, coarsely chopped

2 tablespoons olive oil

1 pound ground beef chuck

1 pound ground pork

4 oz. pancetta (Italian bacon), finely chopped

Kosher salt and freshly ground black pepper

1 cup dry white wine

1 cup whole milk

1 14.5-oz. can crushed tomatoes

3 cups low-sodium chicken broth, divided


½ teaspoon kosher salt

3 cups all-purpose flour plus more

4 large eggs, room temperature


5 tablespoons unsalted butter

¼ cup all-purpose flour

4 cups whole milk, warmed

pinch of freshly ground nutmeg

Kosher salt


Kosher salt

Unsalted butter, room temperature (for dish)

2 cups finely grated Parmesan



Step 1

Pulse onion, carrot, and celery in a food processor until finely chopped.

Step 2

Heat oil in a large heavy pot over medium heat.

Add beef, pork, pancetta, and vegetables; cook, breaking up meat with a spoon, until moisture is almost completely evaporated and meat is well browned, 25–30 minutes; season with salt and pepper.

Step 3

Add wine to pot and bring to a boil, scraping up browned bits from bottom of pot, about 2 minutes.

Add milk; bring to a boil, reduce heat, and simmer until moisture is almost completely evaporated, 8–10 minutes.

Add tomatoes and 2 cups broth; bring to a boil, reduce heat, and simmer, adding water by ½-cupfuls if sauce looks dry, until flavors meld and sauce thickens, 2½–3 hours.

Step 4

Let sauce cool, then cover and chill at least 12 hours or up to 2 days. (Letting the sauce sit will give it a deeper, richer flavor.)

Step 5

Do Ahead: Sauce can be made 2 days ahead. Cover and chill.


Step 6

Whisk salt and 3 cups flour in a large bowl, make a well in the center, and crack eggs into well.

Mix eggs with a fork, then slowly mix in flour until a shaggy dough forms.

Turn out dough onto a lightly floured surface and knead, dusting lightly with flour if sticky, until smooth, about 5 minutes (it will be fairly stiff).

Wrap in plastic; let sit until dough holds an indentation when pressed, 1–2 hours.

Step 7

Set pasta maker to thickest setting; dust lightly with flour.

Divide dough into 4 pieces.

Working with 1 piece at a time and keeping remaining dough wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider than mouth of machine); pass through rollers.

Fold dough as needed to fit and run through again.

Repeat without folding, adjusting machine to thinner settings after every pass and dusting with flour if sticky, until pasta sheet is 1/16” thick (setting 8 on most machines).

Place pasta sheets on a lightly floured surface and cut crosswise into 16 8”-long noodles.

Step 8

Do Ahead: Dough can be made 1 day ahead; chill.

Bring to room temperature before rolling out, about 1 hour.

Noodles can be made 1 day ahead. Stack on a baking sheet with a piece of parchment paper between each layer.

Cover with plastic wrap and chill.


Step 9

Heat butter in a medium saucepan over medium heat until foaming.

Add flour and cook, whisking constantly, 1 minute.

Whisk in warm milk, ½-cupful at a time.

Bring sauce to a boil, reduce heat, and simmer, whisking often, until the consistency of cream, 8–10 minutes; add nutmeg and season with salt.

Remove from heat, transfer to a medium bowl, and press plastic wrap directly onto surface; let cool slightly.

Step 10

Do Ahead: Béchamel can be made 1 day ahead.

Keep covered and chill.


Step 11

Reheat the sauces.

Combine Bolognese sauce and remaining 1 cup broth in a large saucepan over medium heat, and heat until sauce is warmed through.

Step 12

Meanwhile, if you made the béchamel ahead of time, heat in a medium saucepan over low heat just until warmed through (you don’t want to let it boil).

Step 13

Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water until just softened, about 10 seconds.

Remove carefully with tongs and transfer to a large bowl of ice water; let cool.

Drain noodles and stack on a baking sheet, with paper towels between each layer, making sure noodles don’t touch (they’ll stick together).

Step 14

Preheat oven to 350°.

Coat a 13×9” baking dish with butter.

Step 15

Spread ¼ cup béchamel in the prepared baking dish.

Top with a layer of noodles, spread over a scant ¾ cup Bolognese sauce, then ½ cup béchamel, and top with ¼ cup Parmesan.

Repeat process 7 more times, starting with noodles and ending with Parmesan, for a total of 8 layers.

Place baking dish on a rimmed baking sheet and bake lasagna until bubbling and beginning to brown on top, 50–60 minutes.

Let lasagna sit 45 minutes before serving.

Step 16

Do Ahead: Lasagna can be assembled 12 hours ahead. Cover and chill. Let sit at room temperature 2 hours before baking. Cook, covered with foil until the last 20 minutes, then finish cooking uncovered.


how to sub store-bought

Homemade pasta is great: It’s rich, and can be rolled very thin. But of course it’s not your only option:

Fresh store-bought: Available in the refrigerated section of specialty stores and Italian grocers. Usually a bit thicker than what our recipe calls for but still a good choice. Buy 1 1/2 pounds. Sizes vary by shop; if needed, trim the noodles during assembly to fill pan without much overlap.

Dried: If you spot imported dried egg noodles, they’re worth the splurge, but standard supermarket durum wheat will work just fine (avoid no-boil, though). Supermarket noodles are thicker, so make fewer layers. Cook 24 noodles (1–1 1/2 boxes) per package instructions; divide sauces evenly among 6 layers. Trim noodles as needed.

Nutrition Information:


Calories: 700 calories | Total Fat: 30grams | Saturated Fat: 12 grams | Cholesterol: 150 milligrams | Sodium: 800 milligrams | Carbohydrates: 60 grams | Fiber: 3 grams | Sugars: 8 grams | Protein: 30 grams

Frequently Asked Questions:

Can I make the Bolognese sauce ahead of time?

Yes, absolutely! In fact, allowing the sauce to sit for at least 12 hours or up to 2 days will enhance its flavor, giving it a deeper and richer taste profile.

Can I substitute the fresh pasta with store-bought noodles?

Definitely! If you’re short on time or don’t have the means to make fresh pasta, you can use store-bought lasagna noodles.

Look for fresh pasta in the refrigerated section of specialty stores or Italian grocers.

Is it necessary to use both ground beef and ground pork in the Bolognese sauce?

While the combination of beef and pork adds complexity to the flavor of the sauce, you can use only one type of meat if you prefer.

However, using a combination is traditional and recommended for the authentic Bolognese taste.

Can I freeze the assembled lasagna before baking?

Yes, you can assemble the lasagna up to 12 hours ahead, cover it, and chill it in the refrigerator.

If you want to freeze it for longer storage, ensure it’s tightly wrapped to prevent freezer burn.

Allow it to thaw in the refrigerator before baking.

What’s the purpose of adding pancetta to the Bolognese sauce?

Pancetta adds a rich and savory flavor to the Bolognese sauce, enhancing its depth and complexity.

It’s a traditional ingredient in Italian cooking and pairs well with the ground beef and pork, contributing to the overall deliciousness of the dish.

Is it necessary to chill the Bolognese sauce before assembling the lasagna?

Chilling the Bolognese sauce for at least 12 hours or up to 2 days is recommended as it enhances the flavor.

However, if you’re short on time, you can assemble the lasagna without chilling the sauce.

Can I make the pasta dough and noodles ahead of time?

Yes, you can prepare the pasta dough and noodles up to 1 day in advance.

Simply store the dough wrapped in plastic wrap in the refrigerator and the noodles stacked with parchment paper between each layer in the refrigerator.

Bring the dough to room temperature before rolling out.

What can I use as a substitute for fresh homemade pasta?

You can use fresh store-bought pasta or dried egg noodles as alternatives to homemade pasta.

Be sure to adjust the cooking time and number of layers accordingly.

How should I reheat leftovers?

Leftover lasagna can be reheated in the oven at 350°F (175°C) until heated through, typically about 20-30 minutes.

Cover with foil to prevent the top from over-browning.

Can I freeze lasagna Bolognese?

Yes, you can freeze lasagna Bolognese either before or after baking.

If freezing before baking, assemble the lasagna, cover tightly with foil, and freeze for up to 3 months.

If freezing after baking, allow the lasagna to cool completely, then wrap tightly in foil or plastic wrap and freeze for up to 3 months.

What can I serve with lasagna Bolognese?

Lasagna Bolognese pairs well with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.

Can I omit the pancetta from the Bolognese sauce?

Yes, if you prefer a vegetarian version or do not have pancetta on hand, you can omit it from the Bolognese sauce.

The sauce will still be flavorful thanks to the combination of ground beef, ground pork, and aromatic vegetables.

How do I know when the lasagna is fully cooked?

The lasagna is fully cooked when it’s bubbling around the edges and the top is golden brown.

You can also insert a knife into the center to ensure the noodles are tender and the filling is heated through.

Can I use a different type of cheese instead of Parmesan?

While Parmesan cheese adds a distinctive flavor to lasagna, you can substitute it with other cheeses such as mozzarella, provolone, or a blend of Italian cheeses if desired.

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