Authentic Italian Lasagna Bolognese
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
8
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Calories
747 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Italian Lasagna Bolognese
Description
This recipe features a classic Bolognese ragù made by gently cooking minced pancetta with vegetables, then adding ground beef and simmering with white wine and tomato passata for around two hours. The addition of broth helps maintain moisture, while milk towards the end softens the tomato acidity. Salt and pepper season the sauce.
The béchamel sauce is prepared by forming a roux with butter and flour, then slowly whisking in warm milk to a smooth, lump-free sauce seasoned with salt and nutmeg. The béchamel provides creaminess throughout the lasagna layers.
To assemble, layers of cooked lasagna sheets alternate with Bolognese sauce, béchamel, and grated Parmigiano Reggiano cheese, creating a rich, balanced dish with tender pasta and flavorful filling. Baking melds the layers, resulting in a comforting, hearty main course suited to family meals.
Ingredients
For Bolognese Sauce (Ragu alla Bolognese)
- 300 g beef 10 oz, coarsely ground
- 150 g pancetta 5 oz, sliced. Or minced pork
- 300 g passata 1 ¼ cup, or crashed peeled tomato
- 1 carrot small
- 1 celery stalk
- 1 onion small
- 100 ml white wine ½ cup, dry
- 100 ml milk ½ cup
- 300 ml broth 1 ½ cup, meat
- 3 tablespoons olive oil extra virgin
- salt
- black pepper
For Lasagna
- 12 lasagna sheets
- 200 g Parmigiano Reggiano cheese 2 ¼ cups
For Bèchamel Sauce
- 1 liter milk 4 cups, fresh and whole
- 100 g butter 3.5 oz or ~1 stick, unsalted
- 100 g flour 3.5 oz or ⅔ cup
- ½ teaspoon salt fine
- nutmeg freshly grated
Instructions
Make the Bolognese Sauce
- Place the minced pancetta in a saucepan. Cook on medium heat for about 5 minutes, stirring with a wooden spoon from time to time.
- Add the extra virgin olive oil and the finely chopped vegetables. Stir and cook over medium heat for 5 minutes, stirring. Then add the ground beef
- Stir and cook for 5 minutes over medium heat. Now put the heat on high and add the white wine. Stir and let it evaporate.
- Add the tomato passata. Cover with a lid and simmer over low heat for about 2 hours, adding broth when needed. Towards the end, add the milk to dampen the acidity of the tomato. Season with salt and pepper.
Make the Bechamel Sauce
- In a saucepan, melt the butter over low heat then add the flour – using a flour sieve – while mixing quickly with a whisk. Set aside and let it cool. Meanwhile heat the milk, without bringing to a boil.
- Pour the milk slowly over the butter+flour, while stirring vigorously with a whisk to prevent the formation of lumps. When the milk is completely poured put the saucepan back on low heat. Keep mixing constantly, until you have a fairly thick consistency (about 10/15 minutes). Add a pinch of fine salt and grated nutmeg to taste.
Make the Layers
- Spread on the bottom of a baking dish two tablespoons of bechamel. Then put lasagna noodles over it, trying to cover the entire bottom of the pan. Layer on two tablespoons of bolognese sauce and two of bechamel sauce.
- Sprinkle two tablespoons of grated Parmigiano. Repeat these steps for at least five layers (lasagna – bolognese sauce – bèchamel – parmigiano -repeat), in any case up to fill your baking dish.
- Cover the last layer with plenty of Parmigiano cheese. Bake at 190°C (380°F) for about 30 minutes. Let cool Lasagna Bolognese for 10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 747kcal | 37% |
| Carbohydrates | 60g | 20% |
| Protein | 31g | 62% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 999mg | 42% |
| Potassium | 715mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 2291IU | 46% |
| Vitamin C | 6mg | 7% |
| Calcium | 507mg | 51% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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