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Traditional Italian Lasagna alla Bolognese
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Traditional Lasagna alla Bolognese

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

Ingredients

  • 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

Instructions

for Ragu

  • Chop onions, carrots and celery into small pieces.
  • Heat up butter on the medium heat in the deep pan.
  • Add chopped vegetables and leave until tender.
  • Add minced meat and wait until meat turns brown, stir from time to time.
  • Add glas of red wine and wait until it evaporates completely.
  • Add 150ml of broth, salt and pepper.
  • Take 100ml of the beef broth and dilute the tomato paste in it. Add the mixture to the meat and stir it.
  • Cook on the low heat for 1,5 hour.
  • Add the glas of milk. Stir again.
  • If necessary season the sauce with salt and pepper.
  • 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

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