Lasagna alla Bolognese

 

Lasagna alla Bolognese

Lasagna is a classic Italian comfort dish, and the Bolognese version (Lasagna alla Bolognese) is made with a rich meat sauce, béchamel, and layers of pasta.

Ingredients for the Bolognese Sauce:

• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 cup dry red wine
• 2 cups crushed tomatoes
• 1/4 cup tomato paste
• 1 cup whole milk
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Ingredients for the Béchamel Sauce:

• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• Salt and nutmeg to taste

Other Ingredients:

• 12-14 lasagna noodles (fresh or pre-cooked)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Prepare the Bolognese Sauce:

   • Heat olive oil in a large pan over medium heat. Add the onions, carrots, celery, and garlic. Sauté until softened, about 7-10 minutes.
   • Add the ground beef and pork. Cook until browned, breaking up the meat as it cooks.
   • Pour in the wine, and cook for 2-3 minutes until the alcohol evaporates.
   • Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 30 minutes, stirring occasionally.
   • Add the milk and simmer for an additional 15-20 minutes, allowing the sauce to thicken. Adjust seasoning as needed.

2. Prepare the Béchamel Sauce:

   • In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, making a roux.
   • Gradually whisk in the milk, and cook, whisking constantly, until the sauce thickens and comes to a simmer, about 5-7 minutes.
   • Season with salt and a pinch of nutmeg. Remove from heat.

3. Assemble the Lasagna:

   • Preheat the oven to 375°F (190°C).
   • If using dried lasagna noodles, cook them according to package instructions.
   • In a baking dish, spread a thin layer of Bolognese sauce on the bottom. Place a layer of lasagna noodles on top.
   • Spread a layer of Bolognese sauce, followed by a layer of béchamel sauce. Sprinkle with mozzarella and Parmesan cheese.
   • Repeat the layers, finishing with a top layer of pasta, Bolognese, béchamel, and a final sprinkle of cheese.

4. Bake the Lasagna:

   • Cover the lasagna with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
   • Let the lasagna rest for 10 minutes before serving. Garnish with fresh parsley.