Lasagna Bolognese
Layers of pasta, meaty ragù, creamy white sauce, and Parmesan, baked until bubbling.
Serves 8
Prep 45 min
Cook 2 hr 30 min
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine
- 12 lasagna noodles
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups whole milk
- 2 cups grated Parmesan, divided
- 1 teaspoon salt, divided
Steps
Step 1. Cook the onion, carrot, and celery in 2 tablespoons of oil for 8 minutes. Add the garlic, beef, and pork and brown for 10 minutes, until no longer pink.
Step 2. Add the wine, tomatoes, and 1/2 teaspoon of salt. Simmer for 1 hour, stirring now and then, until thick.
Step 3. Melt the butter, whisk in the flour for 1 minute, then add the milk slowly. Simmer until thick, about 8 minutes. Stir in 1 cup of Parmesan and the remaining salt.
Step 4. Heat the oven to 375°F. Boil the noodles for 6 minutes and drain.
Step 5. Layer in a 9x13 dish: ragù, noodles, white sauce, Parmesan. Repeat 3 times, finishing with sauce and cheese.
Step 6. Cover with foil and bake for 30 minutes. Uncover and bake 20 minutes until golden and 165°F in the center. Rest 15 minutes before cutting.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.