Lasagne alla Bolognese Recipe

Recipe by Paggi Pazzo

Lasagne alla Bolognese Recipe

Prep time: 15 min
Cook time: 2 hours 45 min
Total time: 3 hours
Yield: 10 servings
Calories per serving: 644
Fat per serving: 30.9g

Ingredients

• 28 ounces crushed tomatoes (San Marzano)
• 4 ounces fresh mozzarella
• 3 tablespoons olive oil
• 2 bay leaves
• 10 ounces or 12 sheets lasagne pasta (Barilla)
• 1/4 cup of flour
• 1 tablespoon salt and pepper
• 1/4 pound pancetta
• 2 tablespoons butter
• 3 large carrots
• 4 celery sticks
• 1 pound ground beef
• 1 onion
• 3/4 cup milk
• 1 cup Grana Padano
• 1 cup Reggiano Parmigiano

Cooking Directions

1. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
2. Add finely chopped onion, carrots, celery, and fresh bay leaves and saute for 10 minutes
3. Add pancetta and cook for another 5-7 minutes before adding ground beef. Then season with salt and pepper and cook until meat is slightly browned
4. Add crushed tomato sauce and cook at low temperature for at least 90 minutes (2 hours recommended) and until most of sauce has evaporated into beef
5. Boil water in a pan and then add lasagne sheets for 1-2 minutes until softened
6. For besciamella, heat milk in one pan and in another pan add butter at low heat and once completely melted, add flour with a pinch of salt and whisk
7. Once butter and flour become a paste, slowly add heated milk and whisk consistently (continue adding milk until it forms a creamy texture – if besciamella becomes too thick, remove from stove)
8. Preheat oven at 400 degrees and lightly dress bottom of pan with Bolognese Ragù sauce
9. Grate Grana Padano and Reggiano Parmigiano into a bowl and chop fresh mozzarella
10. Add 4 lasagne sheets to bottom of pan, then layer with Bolognese Ragu sauce, besciamella, chopped fresh mozzarella, and grated Grana Padano and Reggiano Parmigiano (repeat again for second layer)
11. Add final layer of pasta sheet and add any remaining besciamella and cheeses on top
12. Cover lasagne with sheet of aluminum foil and cook in oven for 45 minutes
13. Once done, remove from oven and let rest for 10 minutes before slicing and serving