Authentic Lasagna alla Bolognese

October 16, 2024

Lasagna alla Bolognese is the heart and soul of Italian comfort food—often called the "Queen of Italian cuisine." Originating from the Emilia-Romagna region, this rich, layered pasta dish holds a special place in culinary tradition. While many variations ... of lasagna can be found around Italy and the world, the authentic version is a labor of love, crafted with pasta sheets, slow-cooked ragù alla Bolognese, creamy béchamel sauce, and Parmigiano-Reggiano cheese. The secret to an unforgettable lasagna is the slow-cooked meat ragù. The slower and lower you cook it, the better!

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• Ingredients

• For the Ragù alla Bolognese:
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 10 oz ground beef (preferably chuck)
• 6 oz ground pork
• ½ cup tomato paste
• 1 cup dry white wine
• 1 cup whole milk
• 1 can whole peeled tomatoes (28 oz)

• For the Béchamel Sauce:
• ½ cup butter
• ¾ cup all-purpose flour
• 4 ½ cups whole milk, warmed
• 1 teaspoon nutmeg
• Salt, to taste

• For Assembly:
• 1 box Bionaturae Lasagne
• 1 cup grated Parmigiano-Reggiano cheese
• Salt, to taste
• Bionaturae Extra Virgin Olive Oil

1. Instructions
2. Prepare the Ragù alla Bolognese: Heat a couple of tablespoons of olive oil in a large pot over medium heat.
3. Add the onion, carrot, and celery. Cook gently until softened, about 10 minutes.
4. Stir in the tomato paste and cook for 5 more minutes.
5. Add the ground beef and pork, stirring often until browned and fully cooked.
6. Season with salt and pepper.
7. Pour in the white wine and cook until it has mostly evaporated.
8. Crush the whole peeled tomatoes with your hands or a fork, then add them to the pot. Rinse the can and bowl with 1 cup of warm water to collect any leftover tomatoes and add this to the pot.
9. Season with salt and pepper again. Bring to a boil, then cover partially and simmer on low heat for 2 to 3 hours, stirring occasionally. The ragù will thicken and become more flavorful over time. Lastly, add the whole milk and keep cooking for 15 minutes more.
10. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat.
11. Stir in the flour and cook for 2-3 minutes, stirring constantly to form a roux.
12. Gradually add the warm milk, whisking continuously to avoid lumps.
13. Continue cooking until the sauce thickens, about 8-10 minutes.
14. Season with salt and nutmeg.
15. Cook the Pasta: Cook the lasagna sheets in salted boiling water according to the package instructions. Drain and set aside on a clean kitchen towel.
16. Assemble the Lasagna: Preheat the oven to 375°F.
17. In a rectangular baking dish, spread a thin layer of ragù.
18. Add a layer of pasta sheets, followed by more ragù, a few spoonfuls of béchamel sauce, and a generous sprinkle of Parmigiano-Reggiano.
19. Repeat the layering process (pasta, ragù, béchamel, and cheese) until the dish is full, finishing with a layer of béchamel and a generous sprinkle of Parmigiano-Reggiano on top.
20. Cover the dish with parchment paper and bake for 30 minutes. Remove the paper and bake for another 10-15 minutes, or until the top is golden and bubbly.
21. Rest and Serve: Allow the lasagna to rest for 10-15 minutes before slicing to let the flavors settle and make serving easier. Buon appetito!