Lasagna Bolognese
Directions
- 1Finely chop the carrot, celery, and onion. Cut the pancetta into small cubes.
- 2Finely chop the carrot, celery, and onion. Cut the pancetta into small cubes.
- 3Finely chop the carrot, celery, and onion. Cut the pancetta into small cubes.
- 4Heat olive oil in a large pot and add vegetables and pancetta; sauté until softened but not browned (5–10 minutes).
- 5Heat olive oil in a large pot and add vegetables and pancetta; sauté until softened but not browned (5–10 minutes).
- 6Heat olive oil in a large pot and add vegetables and pancetta; sauté until softened but not browned (5–10 minutes).
- 7Add beef and cook until browned.
- 8Add beef and cook until browned.
- 9Add beef and cook until browned.
- 10Add tomato paste and cook over high heat for 2 minutes.
- 11Add tomato paste and cook over high heat for 2 minutes.
- 12Add tomato paste and cook over high heat for 2 minutes.
- 13Add crushed tomatoes and simmer for 3 minutes.
- 14Add crushed tomatoes and simmer for 3 minutes.
- 15Add crushed tomatoes and simmer for 3 minutes.
- 16Add red wine and simmer for 1 hour over low heat.
- 17Add red wine and simmer for 1 hour over low heat.
- 18Add red wine and simmer for 1 hour over low heat.
- 19Add beef broth and simmer for 30 minutes over low heat.
- 20Add beef broth and simmer for 30 minutes over low heat.
- 21Add beef broth and simmer for 30 minutes over low heat.
- 22Add salt and pepper to taste and simmer uncovered for another 30 minutes.
- 23Add salt and pepper to taste and simmer uncovered for another 30 minutes.
- 24Add salt and pepper to taste and simmer uncovered for another 30 minutes.
- 25Make béchamel sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk until smooth.
- 26Make béchamel sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk until smooth.
- 27Make béchamel sauce by melting butter in a saucepan, whisking in flour, then gradually adding milk until smooth.
- 28Season with salt, nutmeg, and pepper.
- 29Season with salt, nutmeg, and pepper.
- 30Season with salt, nutmeg, and pepper.
- 31Layer lasagna noodles, bolognese sauce, béchamel, and Parmesan cheese in a baking dish.
- 32Layer lasagna noodles, bolognese sauce, béchamel, and Parmesan cheese in a baking dish.
- 33Layer lasagna noodles, bolognese sauce, béchamel, and Parmesan cheese in a baking dish.
- 34Bake at 190°C (380°F) covered for 30 minutes, then uncovered for 15 minutes.
- 35Bake at 190°C (380°F) covered for 30 minutes, then uncovered for 15 minutes.
- 36Bake at 190°C (380°F) covered for 30 minutes, then uncovered for 15 minutes.
- 37Let rest for 15-20 minutes before serving.
- 38Let rest for 15-20 minutes before serving.
- 39Let rest for 15-20 minutes before serving.
Ingredients
- 200 gr Pancetta
- 200 gr Pancetta
- 200 gr Pancetta
- 500 gr Ground beef
- 500 gr Ground beef
- 500 gr Ground beef
- 2 pcs Onions
- 2 pcs Onions
- 2 pcs Onions
- 2 pcs Carrots
- 2 pcs Carrots
- 2 pcs Carrots
- 2 stalks Celery
- 2 stalks Celery
- 2 stalks Celery
- 150 ml Red wine
- 150 ml Red wine
- 150 ml Red wine
- 4 tbsp Extra-virgin olive oil
- 4 tbsp Extra-virgin olive oil
- 4 tbsp Extra-virgin olive oil
- 2 tbsp Tomato paste
- 2 tbsp Tomato paste
- 2 tbsp Tomato paste
- 100 ml Beef broth
- 100 ml Beef broth
- 100 ml Beef broth
- 250 gr Tomatoes MOTTI
- 250 gr Tomatoes MOTTI
- 250 gr Tomatoes MOTTI
- 0 Salt
- 0 Salt
- 0 Salt
- 0 Pepper
- 0 Pepper
- 0 Pepper
- 500 ml Milk
- 500 ml Milk
- 500 ml Milk
- 50 g Unsalted butter
- 50 g Unsalted butter
- 50 g Unsalted butter
- 50 g All-purpose flour
- 50 g All-purpose flour
- 50 g All-purpose flour
- 0.25 teaspoon Salt
- 0.25 teaspoon Salt
- 0.25 teaspoon Salt
- 0 Nutmeg
- 0 Nutmeg
- 0 Nutmeg
- 0 Parmigiano reggiano cheese
- 0 Parmigiano reggiano cheese
- 0 Parmigiano reggiano cheese
- 0 Freshly ground pepper
- 0 Freshly ground pepper
- 0 Freshly ground pepper
- 0 Lasagna noodles
- 0 Lasagna noodles
- 0 Lasagna noodles
Equipment
large potwooden spoonsmall saucepanwhiskbaking dish