Classic Lasagna Bolognese
Prepare a classic lasagna bolognese with layers of rich meat sauce, creamy béchamel, and pasta sheets, baked to perfection.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Beef | 500 | Grams |
| Ground Pork | 250 | Grams |
| Onion | 1 | Count |
| Carrot | 1 | Count |
| Celery Stalk | 1 | Count |
| Garlic | 2 | Clove |
| Tomato Paste | 2 | Tbsp |
| Canned Tomatoes | 800 | Grams |
| Whole Milk | 500 | Milliliters |
| Red Wine | 250 | Milliliters |
| Lasagna Sheets | 12 | Count |
| Parmesan Cheese | 100 | Grams |
| Butter | 50 | Grams |
| Flour | 50 | Grams |
| Nutmeg | 1 | Tsp |
| Olive Oil | 2 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 1 | Tsp |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, and minced garlic. Sauté until vegetables are soft.
- Add ground beef and pork to the pot. Cook until browned, breaking up the meat with a spoon.
- Stir in tomato paste and cook for 2 minutes. Add red wine and let it reduce by half.
- Add crushed tomatoes and whole milk. Season with salt and pepper. Simmer uncovered for 1.5 hours, stirring occasionally.
- In a separate saucepan, melt butter over medium heat. Stir in flour to make a roux. Gradually whisk in milk, cooking until thickened. Season with nutmeg, salt, and pepper to make béchamel sauce.
- Preheat oven to 180°C (350°F). Spread a layer of meat sauce in a baking dish. Cover with lasagna sheets, then a layer of béchamel sauce. Repeat layers, finishing with béchamel.
- Sprinkle grated parmesan cheese on top. Bake in the preheated oven for 45 minutes until golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing and serving.
Prep
- Thaw ground beef and pork if frozen.
- Bring whole milk to room temperature.
Kitchen equipment
Baking DishLarge PotSaucepanWhisk