Authentic Italian lasagne alla Bolognese are not a quick dish, but the result is worth it. Thanks to the long cooking of the ragù, the delicate béchamel and layers full of flavor you get a dish that smells like a Sunday lunch at an Italian nonna. Serve with fresh leaf salad and a glass of red wine.
Authentic Italian lasagne recept
- Easy to prepare
- 6 portions
- 0 minutes
Recipe for authentic Italian lasagne alla Bolognese, prepared as in traditional households in northern Italy. This recipe combines layers of fresh pasta, a rich Bolognese sauce (ragù), béchamel and Parmesan. The result is a hearty and fragrant dish that will delight any lover of Italian cuisine.
For 6 portions
Ingredients
Video tutorial
Preparation procedure
- Fry the onion, carrot and celery in olive oil until soft. Add both meats and cook, breaking up the meat until it crumbles and changes color. Pour in the wine, let the alcohol evaporate, then add the tomatoes, tomato paste and milk. Season with salt, pepper and a pinch of nutmeg. Cover and simmer on low heat for at least 90 minutes — the longer, the better.
- In a saucepan melt the butter, add the flour and mix well. While stirring constantly, pour the milk over the light roux. Cook, stirring constantly, until the sauce thickens. Finally season with salt and nutmeg.
- Spread a little béchamel on the bottom of a buttered baking dish. Continue in layers: pasta sheets, ragù, béchamel, Parmesan. Layer like this until you run out of ingredients. The top layer should be béchamel with Parmesan.
- Bake in a preheated oven at 180 °C (fan 160 °C) for about 35–40 minutes, until the surface is golden and slightly crispy. Let rest for 10–15 minutes before slicing.