Lasagna alla Bolognese

Name: Lasagna alla Bolognese
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 2 tbsp Extra virgin olive oil; 1 Yellow onion, finely chopped; 1 Carrots, finely chopped; 1 stalk Celery, finely chopped; 450 g Ground beef (80/20); 450 g Ground pork; ½ cup Dry white wine; 2 tbsp Tomato paste; 28 oz Canned whole peeled tomatoes, one can, crushed by hand; 1 cup Whole milk, for the ragù; 2 tsp Table salt, divided; ½ tsp Ground black pepper; 6 tbsp Unsalted butter, for the béchamel; ½ cup All-purpose flour; 4 cups Whole milk, warm, for the béchamel; ¼ tsp Ground nutmeg; 12 oz Lasagna noodles, about 16 sheets; 7 oz Parmesan cheese (wedge), finely grated

3 hr 30 minServes 8$106.57

Sheets of lasagna are layered with a slow-simmered ragù of beef, pork, soffritto, wine, tomato, and milk and a nutmeg béchamel, topped with parmesan, and baked until bubbling and browned. This version uses dried lasagna noodles rather than fresh egg pasta.

Ingredients

2 tbspExtra virgin olive oilBuy 1 bottle
1Yellow onionfinely choppedBuy 0.32 lb
1Carrotsfinely choppedBuy 0.14 lb
1 stalkCeleryfinely choppedBuy 1 whole
450 gGround beef (80/20)Buy 1 package
450 gGround porkBuy 1 package
½ cupDry white wineBuy 1 bottle
2 tbspTomato pasteBuy 1 can
28 ozCanned whole peeled tomatoesone can, crushed by handBuy 1 can
1 cupWhole milkfor the ragùBuy 1 carton
2 tspTable saltdividedBuy 1 canister
½ tspGround black pepperBuy 1 jar
6 tbspUnsalted butterfor the béchamelBuy 1 package
½ cupAll-purpose flourBuy 1 bag
4 cupsWhole milkwarm, for the béchamel
¼ tspGround nutmegBuy 1 jar
12 ozLasagna noodlesabout 16 sheetsBuy 1 box
7 ozParmesan cheese (wedge)finely gratedBuy 1 package

Method

Cook the onion, carrot, and celery gently in the olive oil until soft, about 10 minutes.
Add the beef and pork and cook, breaking them up, until no longer pink; add the wine and simmer until it evaporates.
Stir in the tomato paste, tomatoes, 1 cup milk, 1 1/2 tsp salt, and pepper and simmer very gently, partly covered, for 2 hours, adding water if it gets dry.
For the béchamel, melt the butter, whisk in the flour for 1 minute, then whisk in the warm milk and simmer until thick; season with the nutmeg and remaining salt.
Cook the lasagna noodles until just pliable and heat the oven to 375°F (190°C).
Layer ragù, noodles, béchamel, and parmesan in a 9 x 13 inch dish, four layers deep, ending with béchamel and parmesan.
Bake until bubbling and browned, about 40 minutes; rest 15 minutes before cutting.