Lasagne alla bolognese, the original recipe with meat sauce and béchamel
Lasagne alla bolognese recipe with original meat sauce and béchamel sauce, how to make traditional lasagna; calories, ingredients, step-by-step recipe.
Doses for 8 servings
Calorie per porzione995kcal
Cost Average
Other details
- 20x30 cm baking dish (8x12 inch)
- Difficulty: medium
Ingredients
Ingredients to make Bolognese Lasagna
- 21 sheets egg lasagna
- 250 g grated Parmigiano Reggiano DOP 8.8 oz
For the meat sauce alla bolognese
- 250 g fatty ground pork 8.8 oz
- 500 g ground beef 1.1 lb
- 250 g tomato sauce 8.8 oz
- 50 g carrots 1.8 oz
- 50 g golden onions 1.8 oz
- 50 g celery 1.8 oz
- 40 g whole milk 1.4 oz
- 1 tbsp extra virgin olive oil
- to taste Fine salt
- to taste Black pepper
- 250 g white dry wine 8.8 oz
- 3 L Water 3 quart
For the béchamel sauce
- 1 L fresh whole milk 4 cups
- 100 g butter 3.5 oz
- 100 g type "00" flour 3.5 oz
- a pinch of Grated nutmeg
- a pinch of fine salt
Instructions
How to make the meat sauce alla bolognese
- To make the original meat sauce for lasagne alla bolognese, start by finely chopping the celery, unpeeled fresh carrot (if using) and onion with a knife. Heat the oil in a pan and add the chopped vegetables. Cook for about ten minutes over low heat, stirring occasionally.
- After about 10 minutes, the vegetables will be wilted and the bottom of the pan should be dry. At this point, we can add the coarse ground beef and pork (fresh fatty pancetta will also work). The meat should also brown slowly for about ten minutes, so stir well until the meat appears browned. At first, the juices will come out, but once they dry out, you can add the 250 g of white wine (or red, depending on preference).
- When all the wine has evaporated, pour the tomato passata into the pan and add 1 liter of water and a pinch of salt. Let the meat sauce simmer over medium-low heat for one hour, keeping an eye on it. After the first hour, add the second liter of water, stir and continue cooking for another hour.
- After the second hour of cooking, pour the last liter of water and continue to cook over medium-low heat for another hour. This means that the meat sauce alla bolognese cooks for 3 hours with 3 liters of water added at the indicated times. At the end of cooking, the original meat sauce alla bolognese should be thick, not too dry or too liquid. Adjust the salt and pepper, turn off the heat and add the milk. Mix and set the meat sauce aside.
How to make the béchamel sauce
- To make the homemade béchamel sauce, heat the milk in a saucepan. Meanwhile, melt the butter in another pan over medium-low heat, and when the butter has melted, remove the pan from the heat and add the sifted flour, stirring vigorously with a whisk. We should obtain a lump-free mixture that is well blended. Then, we can put the saucepan back on the heat and lightly brown the butter and flour mixture, then turn off the heat.
- When the milk is warm (not boiling), it can be flavored with grated nutmeg (to taste) and a pinch of salt. At this point, add the warm flavored milk to the butter and flour mixture. Vigorously stir the ingredients with a whisk and thicken over medium-low heat: the mixture must be homogeneous and without lumps. Cook the béchamel sauce for about 5 or 6 minutes so as not to burn it. Remove the béchamel sauce from the heat only when it reaches the right density and bubbles.
How to assemble the lasagne
- Take a rectangular baking dish with dimensions of 20x30 cm and distribute a layer of béchamel sauce on it, spreading the sauce evenly over the entire surface. Place the egg lasagna sheets in the baking dish to form the base layer.
- Pour a thin layer of béchamel, one of the meat sauce alla bolognese and the grated Parmigiano, making sure to cover the entire surface of the dish. Repeat, also placing the lasagna sheets in opposite directions on each layer to make it more solid and have crossed layers.
- Then proceed by creating a new layer of béchamel sauce and make sure to distribute it over the entire surface of the dish. Also add the meat sauce and continue like this for all the layers, alternating egg lasagna sheets, béchamel sauce, meat sauce, and Parmigiano. Finish off the lasagna alla bolognese with a layer of ragù and a generous dusting of grated Parmesan cheese.
Cooking the lasagna alla bolognese:
- Once the baking dish is ready, bake the lasagna alla bolognese in a preheated static oven at 200°C (392°F) for about 25 minutes. In case of a fan oven, bake at 180°C (356°F) for 15 minutes. The lasagna alla bolognese is ready when a light golden crust has formed on the surface. Be careful not to burn it, or the taste will be bitter and it will be difficult to eat.
- When the lasagna is well-cooked, it can be removed from the oven and left to cool to room temperature for about half an hour before plating and serving. During this time, the lasagna will firm up even more and be more compact, making it easier to cut. You can finally taste the original homemade lasagna alla bolognese with this traditional recipe!