Lasagna Bolognese

Step 1

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion, carrot, and celery (soffritto). Cook for 5-7 minutes until softened.

Step 2

Add ground beef and pork, breaking apart with a wooden spoon. Cook for 8-10 minutes until no longer pink.

Step 3

Stir in tomato paste and cook for 2 minutes, stirring constantly.

Step 4

Deglaze with white wine, scraping up any browned bits. Let wine reduce by half, about 3 minutes.

Step 5

Add crushed tomatoes, salt, and pepper. Bring to a simmer.

Step 6

Reduce heat to low and simmer uncovered for 2-3 hours, stirring occasionally. The sauce should reduce and become rich.

Step 7

Stir in milk and simmer for another 10 minutes. Taste and adjust seasoning.

Step 8

In a saucepan, melt butter over medium heat.

Step 9

Whisk in flour to create a roux, stirring constantly for 2 minutes until light golden.

Step 10

Gradually add milk in portions, whisking constantly to prevent lumps.

Step 11

Continue cooking and stirring for 8-10 minutes until the sauce thickens enough to coat the back of a spoon.

Step 12

Season with salt, white pepper, and nutmeg. Set aside.

Step 13

If using dried lasagna noodles, cook according to package directions, drain, and lay flat on paper towels.

Step 14

Preheat oven to 180°C (350°F).

Step 15

Spread a thin layer of ragù on the bottom of a 9x13 inch baking dish.

Step 16

Layer pasta sheets, overlapping slightly. Spread ragù, then béchamel, then a sprinkle of Parmigiano-Reggiano.

Step 17

Repeat layers until all ingredients are used, ending with a béchamel and Parmigiano-Reggiano layer.

Step 18

Bake for 30-40 minutes until the top is golden brown and bubbling at the edges.

Step 19

Let rest for 10 minutes before serving.