Description
This Best Lasagne Bolognese recipe features a rich and slow-cooked meat sauce made from ground beef, pork, and pancetta, infused with fresh herbs and vegetables. Paired with silky homemade pasta sheets and a creamy bechamel sauce enriched with parmesan, this classic Italian dish is a comforting, flavorful meal perfect for sharing with family and friends.
Ingredients
Scale
Bolognese Sauce
- 3 tbsp olive oil
- 500 g ground beef
- 500 g ground pork
- 200 g pancetta, chopped into small pieces
- 2 small brown onions, finely diced
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 6 garlic cloves, finely chopped
- 2 tbsp fresh rosemary, finely chopped (about 4 big sprigs)
- 2 tbsp fresh sage, finely chopped
- 2/3 cup tomato paste
- 3 cups white wine (sauvignon blanc recommended)
- 4 cups chicken stock
- 2 cups whole milk
- Salt and pepper, to taste
- 1.5 tbsp fresh lemon juice
Homemade Pasta Sheets
- 450 g ’00’ flour
- 50 g semola rimacinata flour (or 500 g ’00’ flour if unavailable)
- 280 g eggs (weight without shells)
Bechamel Sauce
- 70 g butter
- 70 g plain flour
- 800 ml milk
- 100 g parmesan, finely grated or crumbled
- 1/4 – 1/2 tsp black pepper
- 1/2 tsp sea salt
Assembly and Garnish
- 200 g parmesan, divided into two portions, finely grated or crumbled
- Zest of a lemon
Instructions
- Prepare the Bolognese Sauce: Heat olive oil in a large heavy-based pot over medium heat. Add pancetta and cook until slightly crisp. Add finely diced onions, carrots, and celery, sautéing until softened. Stir in garlic, rosemary, and sage and cook for 1-2 minutes until fragrant. Add ground beef and pork, break up the meat, and cook until browned. Mix in tomato paste and cook for a few minutes to develop flavor. Pour in white wine and simmer until reduced by half. Add chicken stock and whole milk, season with salt and pepper, and simmer gently on low heat for 2-3 hours, stirring occasionally, until thickened and rich.
- Make Homemade Pasta Dough: On a clean work surface, mound the ’00’ and semola flours and create a well in the center. Crack eggs into the well and gradually incorporate the flour into the eggs until a dough forms. Knead the dough roughly 10 minutes until smooth and elastic. Wrap in cling film, and let rest at room temperature for 30-60 minutes before rolling out into thin sheets.
- Prepare Bechamel Sauce: In a saucepan, melt butter over medium heat. Whisk in plain flour and cook gently for 2-3 minutes without browning. Slowly add warm milk, whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon. Remove from heat and stir in parmesan, black pepper, and sea salt. Keep warm.
- Assemble the Lasagne: Preheat oven to 180°C (356°F). In a deep baking dish, spread a thin layer of bechamel sauce. Lay down the first layer of pasta sheets. Add a layer of Bolognese sauce, followed by bechamel. Repeat layering pasta, meat sauce, and bechamel 3-4 times, finishing with a generous topping of bechamel sauce.
- Add Final Toppings and Bake: Sprinkle the remaining parmesan over the top and grate lemon zest evenly for a fresh aromatic lift. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 15-20 minutes until golden and bubbling on top.
- Rest and Serve: Allow the lasagne to rest for 10-15 minutes after baking to set layers for easier slicing. Serve warm, optionally garnished with extra fresh herbs or salad on the side.
Notes
- A luscious and delicious lasagne Bolognese with slow-cooked meat sauce, silky homemade pasta sheets, and a rich bechamel sauce.
- Slow cooking the sauce enhances the flavors and tenderizes the meat for a hearty dish.
- Making your own pasta sheets adds an authentic silky texture different from dried pasta.
- Use fresh herbs like rosemary and sage for a fragrant and earthy flavor in the sauce.
- Lemon zest in the topping brightens the rich, creamy profile of the lasagne.
- This recipe yields 6 to 8 servings, perfect for family meals or gatherings.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of lasagne)
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 530 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 160 mg
