Recipe ingredients
- Bolognese sauce:
- 6 tablespoons unsalted butter
- 6 tablespoons extra-virgin olive oil
- 1 pound ground beef
- 4 ounces prosciutto
- 4 ounces pancetta
- 2 celery stalked, trimmed and chopped
- 2 large carrots, peeled, trimmed and chopped
- 2 onions, peeled, trimmed and chopped
- 2 to 3 tablespoons tomato paste, diluted in a little water
- 1/2 cup tomato puree
- 4 cups dry red wine
- Salt and freshly ground black pepper
- White sauce (besciamella):
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups light cream, heated
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- Unsalted butter for baking dish
- 2 to 3 cups grated Parmigiano-Reggiano cheese
- About 1 pound cooked and drained lasagna noodles
Recipe method
- Bolognese sauce:
- Melt the butter with the olive oil in a large saute pan over medium heat.
- Add the ground beef, prosciutto, pancetta, celery, carrot and onion and saute, stirring often, until the vegetables are soft and lightly golden, about 15 minutes.
- Stir in the tomato paste diluted with water, the tomato puree and the wine.
- Reduce the heat to low, cover and simmer for 1 1/2 to 2 hours.
- The sauce should be very thick and richly condensed after the long simmering.
- Check from time to time if it needs more liquids and add wine or water as needed.
- Season with salt and pepper.
- White sauce:
- Melt the butter in a sauce pan over medium heat.
- Add the flour and cook, stirring, until it is well incorporated, about 3 minutes.
- Slowly and gradually stir in the hot cream and cook, stirring often, until quite thick and the flour has lost all of its raw taste, about 8 minutes.
- Season with salt, pepper and a mere pinch of nutmeg. Remove from heat.
- Preheat the oven to 400 degrees F.
- Spoon a thin layer of Bolognese sauce at the bottom of a 9 x 12 x 3-inch baking dish that has been lightly buttered with unsalted butter.
- Add a layer of cooked lasagna noodles.
- Top with Bolognese, then a layer of white sauce, then a sprinkling of Parmigiano-Reggiano.
- Repeat this layering process, beginning with the noodles and ending with the cheese.
- Dot the top with bits of unsalted butter.
- Bake until heated through, about 25 minutes.
- Remove from oven and let rest for 10 minutes.
- Cut into 8 or 12 portions.
Other pasta recipes:
Lasagna bolognese recipe
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