Lasagna alla Bolognese

Method

1. 1

   Soften the onion, carrot and celery in olive oil over gentle heat for 8 minutes without coloring.

2. 2

   Raise the heat, add both meats and brown thoroughly, breaking them up as they cook.

   💡 Real browning — not gray steaming — is where the ragù's depth comes from.

3. 3

   Pour in the wine and let it bubble away, then add the passata and 150 ml of milk. Season and simmer, barely bubbling, for 2 hours, adding splashes of water if it dries out.

   💡 The ragù is done when the fat sits glossy on top and the sauce is thick enough to hold a spoon trail.

4. 4

   For the béchamel, melt the butter, whisk in the flour for a minute, then gradually whisk in the remaining milk. Simmer until it coats a spoon, and season with salt and nutmeg.

5. 5

   In a deep dish, layer ragù, pasta sheets, béchamel and parmesan; repeat until everything is used, finishing with béchamel and a thick blanket of parmesan.

6. 6

   Bake at 180°C for 35–40 minutes until deeply golden and bubbling at the corners.

7. 7

   Rest 15 minutes before cutting so the layers hold their shape.