For the ragù alla bolognese:
Instructions
1. Make the ragù:
- Heat olive oil in a large pan over medium heat. Add onion, carrot, and celery. Cook for 8-10 minutes until softened.
- Add the ground beef and pork, and cook until browned.
- Pour in the red wine and let it simmer until the alcohol evaporates.
- Stir in the tomatoes, tomato paste, and beef stock. Season with salt and pepper.
- Simmer for 2 hours with the lid slightly ajar, stirring occasionally. Add the milk in the last 30 minutes to smooth out the sauce.
2. Make the béchamel:
- Melt the butter in a saucepan over low heat. Stir in the flour to make a roux, cooking for a few minutes.
- Gradually add the milk, whisking to avoid lumps. Bring to a boil, then reduce heat and cook until thickened.
- Season with salt, pepper, and a pinch of nutmeg. (just one!)
3. Assemble the lasagne:
- Preheat the oven to 180°C.
- Spread a thin layer of ragù at the bottom of a greased baking dish.
- Add a layer of lasagna sheets, followed by a layer of béchamel and a sprinkle of Parmesan.
- Repeat layers (ragù, pasta, béchamel, Parmesan) until all ingredients are used. Finish with a final layer of béchamel and Parmesan.
- Dot with butter.
4. Bake:
- Bake the lasagne for 35-40 minutes until golden and bubbling.
- Let it rest for 10 minutes before slicing.