Lasagna Bolognese
Servings:
8
Prep Time:
30 minutes
Cook Time:
220 minutes
Difficulty:
Medium
Ingredients
- 500 g Fresh pasta sheets (or no-boil)
- 500 g Ground beef
- 250 g Ground pork
- 2 medium Onion
- 2 medium Carrot
- 2 stalks Celery
- 3 cloves Garlic
- 800 g Canned tomatoes
- 3 tbsp Tomato paste
- 500 ml Whole milk
- 50 g Butter
- 50 g Flour
- 150 g Parmesan cheese
- 150 ml White wine
- 3 tbsp Olive oil
- 1 to taste Salt and pepper
Instructions
- For Ragù: heat olive oil in large pot, sauté diced onion, carrot, celery, and garlic until softened (5 minutes).
- Add ground beef and pork, brown well (8-10 minutes).
- Add tomato paste, cook for 1 minute.
- Deglaze with white wine.
- Add canned tomatoes, season with salt and pepper.
- Simmer for 2-3 hours, stirring occasionally (sauce should be thick and rich).
- For Béchamel: melt butter in saucepan, whisk in flour (roux), cook for 1 minute.
- Gradually add milk while whisking until smooth.
- Simmer for 10 minutes, season with salt and pepper.
- Preheat oven to 375°F (190°C).
- Spread thin layer of ragù on bottom of 9x13 inch baking dish.
- Layer: pasta sheets, ragù, béchamel. Repeat layers ending with béchamel.
- Sprinkle Parmesan on top.
- Bake for 30-40 minutes until top is golden and bubbling.
- Rest for 10 minutes before serving.