Lasagna alla Bolognese

Serves 1
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Directions

  1. 1Chop carrot, celery and onion into small pieces.
  2. 2Chop carrot, celery and onion into small pieces.
  3. 3Chop carrot, celery and onion into small pieces.
  4. 4Saute pancetta in oil, add chopped vegetables, cook gently.
  5. 5Saute pancetta in oil, add chopped vegetables, cook gently.
  6. 6Saute pancetta in oil, add chopped vegetables, cook gently.
  7. 7Add meat, brown well.
  8. 8Add meat, brown well.
  9. 9Add meat, brown well.
  10. 10Pour wine, let evaporate.
  11. 11Pour wine, let evaporate.
  12. 12Pour wine, let evaporate.
  13. 13Stir in tomato paste & purée.
  14. 14Stir in tomato paste & purée.
  15. 15Stir in tomato paste & purée.
  16. 16Add broth, simmer for two or three hours. Add milk halfway if using. Adjust salt & pepper.
  17. 17Add broth, simmer for two or three hours. Add milk halfway if using. Adjust salt & pepper.
  18. 18Add broth, simmer for two or three hours. Add milk halfway if using. Adjust salt & pepper.
  19. 19Mix flour, eggs, salt.
  20. 20Mix flour, eggs, salt.
  21. 21Mix flour, eggs, salt.
  22. 22Knead 10 min. Rest 30 min.
  23. 23Knead 10 min. Rest 30 min.
  24. 24Knead 10 min. Rest 30 min.
  25. 25Roll into thin sheets. Boil briefly (optional).
  26. 26Roll into thin sheets. Boil briefly (optional).
  27. 27Roll into thin sheets. Boil briefly (optional).
  28. 28Melt butter, add flour, whisk.
  29. 29Melt butter, add flour, whisk.
  30. 30Melt butter, add flour, whisk.
  31. 31Pour in warm milk, stir until thick. Season with salt, pepper and nutmeg
  32. 32Pour in warm milk, stir until thick. Season with salt, pepper and nutmeg
  33. 33Pour in warm milk, stir until thick. Season with salt, pepper and nutmeg
  34. 34Layer sauce first, then pasta, ragù, béchamel, Parmigiano. Repeat.
  35. 35Layer sauce first, then pasta, ragù, béchamel, Parmigiano. Repeat.
  36. 36Layer sauce first, then pasta, ragù, béchamel, Parmigiano. Repeat.
  37. 37Bake at 350°F until golden.
  38. 38Bake at 350°F until golden.
  39. 39Bake at 350°F until golden.
  40. 40Rest 10 min before serving.
  41. 41Rest 10 min before serving.
  42. 42Rest 10 min before serving.

Ingredients

  • 400 g ground beef
  • 400 g ground beef
  • 400 g ground beef
  • 150 g pancetta
  • 150 g pancetta
  • 150 g pancetta
  • 60 g onion
  • 60 g onion
  • 60 g onion
  • 60 g carrot
  • 60 g carrot
  • 60 g carrot
  • 60 g celery stalk
  • 60 g celery stalk
  • 60 g celery stalk
  • 1 glass red or white wine
  • 1 glass red or white wine
  • 1 glass red or white wine
  • 200 g tomato purée
  • 200 g tomato purée
  • 200 g tomato purée
  • 1 tablespoon double-concentrated tomato paste
  • 1 tablespoon double-concentrated tomato paste
  • 1 tablespoon double-concentrated tomato paste
  • 1 glass whole milk
  • 1 glass whole milk
  • 1 glass whole milk
  • light meat or vegetable broth
  • light meat or vegetable broth
  • light meat or vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 600 g '00' flour
  • 600 g '00' flour
  • 600 g '00' flour
  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 500 ml whole milk
  • 500 ml whole milk
  • 500 ml whole milk
  • 50 g butter
  • 50 g butter
  • 50 g butter
  • 50 g flour
  • 50 g flour
  • 50 g flour

Tips

  • Bolognese means from Bologna, one of the food capitals of Italy.
  • For ragu Bolognese other than the Holy Trinity carrot, celery and onions, what's important is the meat choice: beef and pork pancetta is ideal, but less accessible, so you can swap it for fatty ground pork.
  • Red or white wine are essential to deglaze.
  • Veggie broth is the main liquid part and milk is optional.
  • When you cut pasta keep in mind the shape and the size of your baking sheet.
  • Essential for a traditional bechamel flavor: salt, black pepper and nutmeg.
  • Today I didn't boil it which is common but not required, so I'm adding lots of sauce and cheeses since the pasta will absorb more