---
title: Lasagna alla Bolognese
servings: 8
prep time: 45 minutes
cook time: 150 minutes
source: https://mycibora.com/recipes/lasagna-alla-bolognese
---

Gather @lasagna sheet{300%g}, @ground beef{400%g}, @ground pork{200%g}, @tomato passata{500%ml}, @red wine{150%ml}, @all-purpose flour{60%g} and @black pepper{}.

Soften the @onion{1}, @carrot{1} and @celery{1%stalk} in @olive oil{2%tbsp} over gentle heat for 8 minutes without coloring. ~{8%minutes}

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

Pour in the wine and let it bubble away, then add the passata and 150 ml of @milk{900%ml}. Season and simmer, barely bubbling, for 2 hours, adding splashes of water if it dries out. ~{2%hours}

For the béchamel, melt the @butter{60%g}, 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{}. ~{8%minutes}

In a deep dish, layer ragù, pasta sheets, béchamel and @parmesan{120%g}; repeat until everything is used, finishing with béchamel and a thick blanket of parmesan.

Bake at 180°C for 35–40 minutes until deeply golden and bubbling at the corners. ~{38%minutes}

Rest 15 minutes before cutting so the layers hold their shape. ~{15%minutes}