Recipe: Lasagna alla Bolognese

Lasagna alla Bolognese

Serves 8

Ingredients

Method

12 Lasagna Sheets

1 lb Ground Beef

1 lb Ground Pork

1 Large Onion, Finely Chopped

1 Carrot, Finely Chopped

1 Celery Stalk, Finely Chopped

2 Garlic Cloves, Minced

28 oz Canned Crushed Tomatoes

1 cu Red Wine

1 cu Whole Milk

½ cu Grated Parmesan Cheese

½ cu Grated Mozzarella Cheese

3 tbsp Olive Oil

¼ tsp Salt

¼ tsp Black Pepper

4 cu Whole Milk

4 oz Unsalted Butter

½ cu All-purpose Flour

¼ tsp Ground Nutmeg

¼ tsp Salt

¼ tsp White Pepper

In a large pot, heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.

Add the ground beef and pork to the pot. Cook until browned, breaking up any large pieces.

Stir in the crushed tomatoes, red wine, milk, salt, and black pepper. Bring to a simmer, then reduce the heat and let it cook for 1.5 hours, stirring occasionally.

To make the béchamel sauce, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 10 minutes. Season with nutmeg, salt, and white pepper.

Preheat the oven to 375°F (190°C).

Cook the lasagna sheets according to the package instructions, then drain.

To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of lasagna sheets over the sauce. Spread a layer of béchamel sauce over the pasta sheets, followed by a layer of meat sauce. Sprinkle some Parmesan and mozzarella cheese on top.

Repeat the layers until you run out of ingredients, finishing with a layer of béchamel sauce and a generous sprinkle of Parmesan and mozzarella cheese.

Bake the lasagna for 45 minutes or until golden and bubbly. Let it rest for 15 minutes before slicing and serving.