Italian Lasagna Bolognese

Ingredients

• For ragù: 400g beef mince, 200g pork mince, 100g pancetta diced, 1 onion, 1 carrot, 1 celery, 4 garlic, 1 can tomatoes, 2 tbsp tomato paste, 200ml red wine, 200ml milk, 1 bay leaf, 3 tbsp olive oil, salt and pepper
• For béchamel: 80g butter, 80g flour, 1 litre warm milk, pinch nutmeg, salt
• 15-18 lasagna sheets (fresh or no-boil dried)
• 200g grated parmesan
• 100g grated mozzarella (optional)

Instructions

1. Make ragù: cook pancetta; add onion, carrot, celery and garlic; cook 15 min.
2. Add both minces; brown well.
3. Add wine; reduce.
4. Add milk; reduce.
5. Add tomato paste and tomatoes.
6. Simmer covered very gently 2 hours.
7. Make béchamel: melt butter; whisk in flour; gradually add milk; cook stirring until thick; add nutmeg and salt.
8. Layer in a baking dish: thin layer ragù, lasagna sheets, ragù, béchamel, parmesan. Repeat 4 times.
9. Top with extra béchamel and parmesan.
10. Bake at 180C for 40 min until golden and bubbling.
11. Rest 15 min before serving.

Serving suggestions

• Always rest before slicing.

Storage & reheating

Better next day; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions