Lasagne alla Bolognese
Ingredients:
12 lasagne sheets (no-boil or pre-cooked)
1 pound ground beef
½ pound ground pork
2 tablespoons olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
¼ cup dry white wine
1 (28-ounce) can crushed tomatoes
2 tablespoons tomato paste
1 cup whole milk
Salt, to taste
Black pepper, to taste
⅛ teaspoon freshly grated nutmeg
2 cups béchamel sauce (homemade or store-bought)
1½ cups grated Parmigiano-Reggiano, divided
Fresh basil leaves (optional, for garnish)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5 minutes.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Increase heat to medium-high; add the ground beef and pork. Cook, breaking up with a spoon, until no pink remains and the meat begins to brown, about 6–8 minutes.
4. Pour in the white wine and cook until it has mostly evaporated, about 2 minutes.
5. Stir in the crushed tomatoes, tomato paste, milk, nutmeg, salt, and pepper. Reduce heat to low and simmer gently, uncovered, until thickened, about 30–40 minutes. Stir occasionally.
6. Preheat the oven to 375°F (190°C).
7. Spread a thin layer of ragù on the bottom of a 9×13-inch baking dish. Top with a single layer of lasagne sheets. Spoon over a third of the ragù, drizzle with a third of the béchamel, and sprinkle with ½ cup Parmigiano-Reggiano.
8. Repeat two more layers: pasta, ragù, béchamel, and ½ cup cheese each time. Finish with a final layer of pasta, béchamel, and the remaining Parmigiano.
9. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until the top is golden and bubbling.
10. Let rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins
Servings: 8 | Calories: 450 per serving
