Lasagna alla Bolognese

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

1. 01

   Build the soffritto. Sweat the onion, carrot and celery in olive oil over medium-low heat for 10 minutes until soft and sweet.

2. 02

   Brown the meat. Raise the heat, add the beef and pork and cook until deeply browned, breaking it apart as you go.

3. 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.

4. 04

   Simmer low. Add the tomatoes, season, and simmer uncovered on the lowest heat for 2½ to 3 hours, stirring occasionally.

5. 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.

6. 06

   Layer. Alternate ragù, pasta, béchamel and Parmigiano for 6 layers, finishing with béchamel and cheese.

7. 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.