Lasagne alla Bolognese: The Recipe

The Perfect Dish for a Big Family Celebration: Lasagne alla Bolognese

When it comes to hearty, robust, and decadent food, a traditional lasagne alla Bolognese is the perfect choice for a big family celebration. With its layers of rich ragù, creamy béchamel sauce, and silky egg pasta, it can be prepared in large quantities and is sure to impress everyone at the table.

The secret to a showstopping lasagne lies in the slow-cooked meat sauce. Though it requires time, the process is simple and the flavors meld together beautifully. Plus, you can prepare the dish in advance and just pop it in the oven when needed. While homemade pasta is always a treat, pre-prepared fresh pasta sheets work just as well to save time.

Every family has its own lasagne recipe, and here’s ours:

Lasagne alla Bolognese

Ingredients (Serves 6)

For the ragù:

• Extra virgin olive oil
• 1 onion
• 1 carrot
• 1 celery stick
• 70 g (2.5 oz) pancetta
• 70 g (2.5 oz) mortadella
• 300 g (10.5 oz) minced beef
• 250 g (9 oz) minced pork
• Salt
• Pepper
• 150 ml (5 fl oz) red wine
• 700 ml (24 fl oz) tomato passata
• 50 ml (1.7 fl oz) whole milk

For the fresh pasta sheets:

• 500 g (17.5 oz) OO flour
• 5 eggs

For the béchamel sauce:

• 100 g (3.5 oz) butter
• 100 g (3.5 oz) all-purpose flour
• 1 liter (34 fl oz) whole milk
• Freshly grated nutmeg
• Salt

To assemble:

• 200 g (7 oz) grated Parmigiano

Instructions:

Ragù:

1. Heat a large splash of olive oil in a heavy saucepan.
2. Finely chop the onion, carrot, and celery, add to the pan, and gently fry until softened.
3. Blend or finely chop the pancetta and mortadella, add to the pan, and cook for 2 minutes.
4. Add the minced beef and pork, season with salt and pepper, and cook until browned.
5. Pour in the red wine and cook until the alcohol evaporates.
6. Add the passata, bring to a boil, then cover and simmer on low heat for 3 hours, stirring occasionally.
7. If the sauce becomes too thick, add a little water. Stir in the milk at the end.

Pasta Sheets:

1. Place the semolina flour on a large board or work surface. Make a well in the center and add the eggs.
2. Gradually work the flour into the eggs using a fork or your fingertips.
3. Knead the dough until smooth and stretchy. Cover with a cloth and rest for at least 15 minutes.
4. Roll out the dough using a pasta machine or rolling pin and cut into rectangular sheets. Leave to dry slightly.

Béchamel Sauce:

1. Melt the butter in a saucepan until foaming.
2. Remove from heat, add the flour, and mix into a thick paste.
3. Gradually whisk in the milk, eliminating lumps.
4. Add a generous grating of nutmeg and a pinch of salt.
5. Cook gently, stirring continuously, until thick and creamy.

Assembling the Lasagne:

1. Preheat the oven to 200°C (180°C fan oven).
2. Spread a little béchamel sauce on the bottom of a rectangular baking dish.
3. Layer with pasta sheets, ragù, and a sprinkling of Parmigiano.
4. Repeat for 4-5 layers, finishing with a layer of ragù and a generous topping of Parmigiano.
5. (You can refrigerate the lasagne at this point for up to 24 hours if needed).
6. Bake for 20-25 minutes until the top is golden and slightly crunchy.