Lasagna alla Bolognese
The all-day layer situation
Classic baked lasagna with a slow-simmered beef and pork ragù, silky béchamel and layers of pasta, finished with Parmigiano-Reggiano.
- Prep
- 45 min
- Cook
- 3 hr
- Total
- 3 hr 45 min
- Serves
- 8 servings
Ingredients
- 1 lb ground beef chuck
- ½ lb ground pork
- 1 onion, 1 carrot, 1 celery rib, finely diced
- 1 cup dry white wine
- 1 28-oz can San Marzano-style tomatoes, crushed
- 1 cup whole milk
- 4 tablespoons butter, ¼ cup flour, 4 cups milk for béchamel
- Fresh nutmeg
- 1 lb lasagna sheets
- 2 cups grated Parmigiano-Reggiano
- Olive oil, salt, pepper
Instructions
- 01
Build the soffritto. Sweat the onion, carrot and celery in olive oil over medium-low heat for 10 minutes until soft and sweet.
- 02
Brown the meat. Raise the heat, add the beef and pork and cook until deeply browned, breaking it apart as you go.
- 03
Wine, then milk. Add the wine and reduce until nearly dry. Add the milk and reduce again — this is what makes the ragù tender.
- 04
Simmer low. Add the tomatoes, season, and simmer uncovered on the lowest heat for 2½ to 3 hours, stirring occasionally.
- 05
Make the béchamel. Melt the butter, whisk in the flour and cook 2 minutes. Add warm milk gradually, whisking, until thick. Season with salt and a scrape of nutmeg.
- 06
Layer. Alternate ragù, pasta, béchamel and Parmigiano for 6 layers, finishing with béchamel and cheese.
- 07
Bake and rest. Bake at 375°F for 40 minutes until bubbling and browned. Rest 20 minutes before cutting or it will slide apart.
Larry’s rule: Ragù made a day ahead is a better ragù. Refrigerate it overnight and assemble cold.