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Perfect Lasagna Bolognese
Perfect Lasagna Bolognese
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Prep Time:
30 minutes
Cook Time:
358 minutes
Total Time:
403 minutes
Indulge in an epic 8-layer lasagna with fresh pasta, creamy bechamel, and rich slow-cooked Bolognese sauce.
Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 0.5 pound pancetta (Italian bacon), diced
  • 2 cups chopped celery
  • 1.75 cups chopped carrots
  • 1.25 cups chopped onion
  • 1.5 pounds coarsely ground chuck
  • 1 pound coarsely ground pork shoulder
  • salt and ground black pepper to taste
  • 1 cup dry white wine
  • 1.5 cups no-salt crushed tomatoes in puree
  • 2 tablespoons tomato paste
  • 1 teaspoon white sugar
  • 0.5 cup beef broth
  • 0.5 cup heavy whipping cream
  • 0.5 cup whole milk
  • 5 tablespoons butter
  • 0.25 cup all-purpose flour
  • 4 cups whole milk
  • 1 bay leaf
  • 0.5 teaspoon salt
  • 0.25 teaspoon freshly grated nutmeg
  • 8 (9x13-inch) fresh lasagna sheets
  • 2 cups finely grated Parmesan cheese, divided
Instructions:
  • In a large Dutch oven over medium heat, heat olive oil and butter. Cook pancetta until browned, about 8 minutes. Add celery, carrots, and onion; cook until very soft, about 15 minutes. Stir in beef and pork, season with salt and pepper, and cook until evenly browned, about 20 minutes.
  • Add white wine to the Dutch oven and cook until the alcohol evaporates, around 5 minutes. Mix in crushed tomatoes, tomato paste, and sugar. Bring to a simmer, then reduce heat to low and cover. Let the Bolognese sauce simmer for about 3 1/2 hours, stirring occasionally and skimming off any fat from the surface. If the sauce looks dry, add beef broth 1/4 cup at a time as needed.
  • Combine heavy cream and 1/2 cup milk with the Bolognese sauce, stirring well. Simmer covered over low heat for 30 minutes to blend flavors.
  • In a large saucepan over medium heat, melt 5 tablespoons of butter. Add flour and stir until a smooth paste forms. Cook and stir until the paste turns a golden sandy color, about 7 minutes.
  • Turn up the heat to medium-high and gradually pour in 4 cups of milk. Bring the mixture to a gentle simmer. Lower the heat to medium-low and introduce the bay leaf. Let it simmer, stirring occasionally, until the bechamel sauce thickens and becomes smooth, which will take around 10 minutes. Season with salt and nutmeg, then remove and discard the bay leaf.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then butter up a 9x13-inch baking dish.
  • Start by generously spreading a layer of 1/4 cup of luxurious bechamel sauce in the baking dish. Lay down a lasagna sheet and gently poke it in multiple spots with a paring knife. Add a luscious layer of 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Finish with a generous sprinkle of 1/4 cup of flavorful Parmesan cheese.
  • Layer the remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese 7 more times. Cover with aluminum foil and place on a baking sheet with rims.
  • Bake the lasagna in a preheated oven until bubbly, around 25 minutes. Uncover and bake until the cheese is golden brown, approximately 20 minutes. Allow it to cool for 15 minutes before serving.

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