Lasagna Bolognese
This takes half a day to make but it's wicked good and feeds 6-8 people easily. The Bolognese needs to simmer for 3 hours so plan accordingly - but most of that time you're just stirring it once an hour.
Ingredients
Bolognese Sauce
- 1 Tbsp olive oil
- 1 Tbsp butter
- 3 oz pancetta, diced small
- ~1 lb ground sirloin, 90/10
- ~1 lb ground Italian sausage
- 1 yellow onion, roughly chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 2 cloves garlic, minced
- 3 oz tomato paste
- 1 can crushed tomatoes, 14 oz
- 3/4 cup medium-bodied red wine
- 1/2 cup whole milk
- 1 bay leaf
- 1 parmesan rind
- Kosher salt and pepper
Bechamel and Assembly
- 10 sheets egg lasagna noodles
- 2 1/2 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 2 cups whole milk, warmed
- Pinch freshly grated nutmeg
- 1 1/4 cups freshly grated parmesan, divided
- 8 oz fresh mozzarella, diced
Instructions
- Render pancetta in butter and olive oil until crispy.
- Brown ground beef and sausage on low heat, breaking into fine pieces.
- Pulse vegetables in food processor and cook with meat.
- Add tomato paste, wine, milk, crushed tomatoes, bay leaf, pancetta, and parmesan rind.
- Simmer Bolognese sauce on low for 3 hours, stirring occasionally.
- Boil lasagna noodles until al dente, laying on oiled parchment paper.
- Make bechamel by melting butter, whisking in flour, then slowly adding warm milk.
- Layer lasagna with noodles, Bolognese, bechamel, mozzarella, and parmesan.
- Bake covered at 375F for 1 hour, then uncovered for 15 minutes.
- Rest lasagna 20-30 minutes before serving.
Notes
Can be prepared a day ahead and refrigerated before baking.