Classic Lasagna alla Bolognese

Who doesn't love a classic lasagna? While this Italian dish isn't native to Sardinia—we still love it in our household, especially seeing as our brother-in-law is from Bologna! We got his family recipe and now you can enjoy it too!

 

Classic Lasagna alla Bolognese

Prep time

15 min

Cook time

4-5 hours

Servings

6 servings

Category

Pasta

Origin

Italy

 

Ingredients

Ragù:

  • 1 Small Yellow Onion
  • 3 tbsp Obìa Extra Virgin Olive Oil
  • 1 Celery Stalks
  • 2 Medium Carrots 
  • 2 lbs minced meat (80% beef, 20% pork)
  • 2 Cups Milk
  • 0.5 Tsp Nutmeg
  • 1 bullion cube
  • 54 fl oz Tomato Sauce (Passata)
  • 0.5 Cup Red Wine
  • 1 tbsp Tomato Paste
  • 3 Tbsp Fresh Herbs (Rosemary, Parsley, etc)
  • Salt & Pepper to Taste

Bechamel:

  • 4.25 Cups Milk
  • 0.5 Cup Flour
  • 0.5 Cup Butter
  • Pinch of Salt
  • 0.5 Tsp Nutmeg

Lasagna:

  • Spinach Lasagna Sheets (or Regular)
  • Parmigiano Reggiano

Directions

Note: Ideally you will want the ragù to be cool before making the lasagna, therefore it is best to make this several hours before you plan to cook the lasagna.

Make the Ragù: 

1. Finely dice your carrots, celery, and onions. Heat olive oil over medium heat. Add the carrots first, sauté for 1-2 minutes. Then add the celery and onions. When everything is soft and translucent, add the minced meat and stir until the meat in browned. 
 
2. Add the wine and deglaze the pan. Let the wine cook for 1-2 minutes. Add the tomato sauce and the tomato paste. Bring to a boil.
 
3. Once boiling, add nutmeg, milk and bullion cube. Let the sauce simmer at on low heat for 3-4 hours. Stir occasionally to avoid sticking.

Make the Bechamel: 

1. Melt butter over medium in a pot, add flour and start whisking. Whisk for around 2-3 minutes. Add the milk and continue whisking. Add pinch of salt and nutmeg. Keep whisking until the sauce thickens. Let cool a bit before making the lasagna.

Make the Lasagna: 

1. If using dried lasagna, boil a pot of water with a small handful of coarse sea salt. Cook the lasagna just long until it is not firm anymore. Lay the lasagna on a towel and pat dry before adding to your baking dish.

Make the Lasagna alla Bolognese: 

1. Once all of the components are ready, butter a large casserole pan and preheat your oven to 356°F (180°C).
2. On the bottom layer put: ragù and one layer of lasagna. Then layer as follows until there is no more space in the pan:
  1. Layer of Ragù
  2. Layer of Beschamel
  3. Layer of shredded Parmigiano Reggiano
3. Once the pan is full, cook at 356°F for 45 minutes. Serve hot.

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