Traditional Lasagna alla Bolognese

Course Main Dish
Cuisine Italian
Prep Time 2 hours
Total Time 2 hours
Servings 4 people


  • 1 l Béchamel sauce
  • 200 g Parmesan cheese
  • 500 g lasagne

For Ragu alla Bolognese

  • 1 carrot
  • 1 onion
  • 1 celery
  • 1 glas milk
  • 1 glas red wine
  • 250 g minced pork
  • 250 g minced beef
  • 100 g bacon
  • 250 ml broth beef
  • 30 g tomato paste
  • olive oil
  • salt & papper


for Ragu

  1. Chop onions, carrots and celery into small pieces.
  2. Heat up butter on the medium heat in the deep pan.
  3. Add chopped vegetables and leave until tender.
  4. Add minced meat and wait until meat turns brown, stir from time to time.
  5. Add glas of red wine and wait until it evaporates completely.
  6. Add 150ml of broth, salt and pepper.
  7. Take 100ml of the beef broth and dilute the tomato paste in it. Add the mixture to the meat and stir it.
  8. Cook on the low heat for 1,5 hour.
  9. Add the glas of milk. Stir again.
  10. If necessary season the sauce with salt and pepper.
  11. This sauce does not need any other ingredients – no oregano, basil or garlic. It is perfect as it is – trust me on that!

for Lasagna

  1. Preheat the oven to 150 degrees.
  2. Grease the casserole dish with butter.
  3. Place first a layer of meat, followed by the layer of pasta.
  4. Place layer of béchamel sauce, Ragu and parmesan and pasta again.
  5. The last layer should contain a mixture of the meat sauce and béchamel and be sprinkled with parmesan.
  6. Put lasagna the casserole with lasagna in oven and bake to 50-60 minutes. Leave to rest 10 minutes before serving.