Lasagne alla Bolognese Recipe (Traditional Italian Meat Lasagna)
Category: Primi Piatti (First Courses)
Serves: 8 people
Lasagne alla Bolognese is a classic Italian dish renowned for its rich, comforting layers of homemade pasta, savory Bolognese ragù, creamy béchamel sauce, and generous amounts of Parmesan cheese. Whether you’re preparing it for a family dinner, holiday feast, or a special occasion, this dish is bound to impress with its depth of flavor and heartwarming appeal. Follow along for a step-by-step guide to creating this traditional masterpiece from scratch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Durum wheat semolina (rimacinata) | 350g |
| All-purpose flour (00) | 150g |
| Fresh spinach | 250g |
| Eggs | 2 |
| Egg yolks | 3 |
| Ground beef | 300g |
| Pancetta (Italian bacon) | 150g |
| Carrots | 50g |
| Celery | 50g |
| Yellow onions | 50g |
| Red wine | 100g |
| Tomato passata (sieved tomatoes) | 300g |
| Vegetable broth (for cooking) | As needed |
| Extra virgin olive oil | 1 tablespoon |
| Fine salt | To taste |
| Black pepper | To taste |
| Unsalted butter | 70g |
| All-purpose flour (00) | 70g |
| Whole milk | 1 liter |
| Ground nutmeg | To taste |
| Parmesan Reggiano DOP (grated) | 270g |
Instructions:
Step 1: Prepare the Ragù (Meat Sauce)
To begin with, start by preparing the vegetable broth which you’ll need to keep warm during the cooking process.
- Prep the Pancetta: Begin by cutting the pancetta into thin strips. Use a knife or mezzaluna (a curved knife) to finely chop it.
- Chop the Vegetables: Prepare a fine dice of carrots, onions, and celery. Keep these ingredients aside, as you will add them later.
- Sauté the Pancetta: Heat a bit of extra virgin olive oil in a large casserole or pot. Add the pancetta and cook it, breaking it up with a spoon or wooden spatula, until it’s nicely rendered and crispy.
- Add the Ground Beef: Once the pancetta is crisp, add the ground beef. Stir it well and increase the heat, allowing the meat to brown without stirring too much. This ensures that the beef stays tender and juicy. Sear the beef until it’s golden brown and well-cooked.
- Deglaze with Red Wine: Pour in the red wine, allowing it to evaporate completely as it infuses the beef with deep flavor. Stir occasionally, scraping any fond (caramelized bits) from the bottom of the pan.
- Add the Tomato Passata: Once the wine has evaporated, pour in the tomato passata (sieved tomatoes), and stir well. Let the sauce come to a boil, then reduce the heat to a simmer.
- Cook the Ragù: Cover the pot partially with a lid, and let the ragù simmer for at least 2 hours, stirring occasionally. Add a small amount of hot vegetable broth every now and then to keep the sauce from drying out. Keep the heat on low and check the consistency — the ragù should be thick, rich, and flavorful.
Step 2: Make the Fresh Pasta
While the ragù is simmering, it’s time to make the fresh spinach pasta from scratch.
- Cook the Spinach: Place the spinach in a pan with just a splash of water. Cover and cook for about 5–6 minutes, until the spinach wilts completely. Once done, drain it, allow it to cool slightly, then squeeze out all excess water. Transfer the spinach to a food processor and blend until smooth to form a spinach puree. You’ll need about 100g of spinach puree for the dough.
- Prepare the Pasta Dough: On a clean work surface, combine the semolina and all-purpose flour, forming a well in the center. Add the spinach puree, the 2 whole eggs, and the 3 egg yolks into the well. Begin mixing the ingredients, slowly pulling the flour into the egg mixture, kneading as you go to form a smooth dough.
- Knead the Dough: Once the dough starts coming together, knead it for about 10 minutes until it becomes smooth and elastic. If the dough feels too sticky, dust with a bit more flour. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Roll the Pasta: After the resting time, unwrap the dough. Using a rolling pin or pasta machine, roll the dough into a thin sheet about 0.5mm thick. You can start with a thicker setting and gradually reduce the thickness to your desired level.
- Cut the Pasta Sheets: Once you have your pasta sheet, cut it into rectangles measuring about 30×20 cm (12×8 inches).
- Cook the Pasta: Bring a large pot of salted water to a boil. Gently lower one pasta sheet at a time into the water. Cook for 30–40 seconds, then remove the sheet using a slotted spoon and place it on a towel to dry.
Step 3: Prepare the Béchamel Sauce
A creamy béchamel sauce is the perfect complement to the ragù and fresh pasta. It adds richness and smoothness to each bite.
- Melt the Butter: In a saucepan, melt the butter over medium heat.
- Make the Roux: Once the butter has melted, add the 70g of flour all at once, stirring constantly to form a roux. Cook for about 2–3 minutes until the mixture turns a pale golden color.
- Add the Milk: Gradually pour in the warm milk in three batches, whisking constantly to avoid lumps. Continue to cook, stirring frequently, until the sauce thickens into a smooth, creamy consistency. Season with salt and a pinch of nutmeg for added flavor.
Step 4: Assemble the Lasagne
Now that all the components are ready, it’s time to assemble your lasagne.
- Prepare the Baking Dish: Butter the bottom of a large baking dish (approximately 30×20 cm or 12×8 inches).
- Layer the Lasagna: Begin by spreading a thin layer of béchamel sauce on the bottom of the dish. Next, add a layer of ragù over the béchamel. Place the first sheet of cooked pasta on top of the ragù, pressing it down gently. Continue layering with béchamel sauce, ragù, and Parmesan cheese, repeating until you have used all the pasta sheets.
- Finish with Cheese: On the final layer, finish with a generous layer of béchamel and ragù, then sprinkle a generous amount of grated Parmesan cheese over the top. Add a few small dots of butter on the surface.
- Bake the Lasagna: Preheat your oven to 180°C (350°F). Bake the lasagne for 30–35 minutes, or until the top is golden and bubbly, and the lasagne is heated through.
- Rest Before Serving: Let the lasagne sit for about 10 minutes after baking. This helps the layers set and makes it easier to slice.
Step 5: Serve and Enjoy
Slice the lasagne into generous portions and serve hot. You can garnish it with additional Parmesan cheese and a sprinkle of freshly cracked black pepper for extra flavor. Pair with a glass of red wine for the ultimate Italian dining experience.
Notes:
- Vegetable Broth: If you prefer a richer taste, use a homemade vegetable broth made from carrots, onions, and celery for added depth.
- Freezing: You can freeze any leftover lasagne or make it ahead of time and bake it later. Just ensure it’s wrapped tightly in plastic wrap and foil before freezing.
- Wine Pairing: This dish pairs beautifully with a full-bodied red wine such as Chianti Classico, Barolo, or Sangiovese.
Enjoy this classic Lasagne alla Bolognese recipe with your loved ones! It’s the kind of dish that brings comfort, tradition, and a taste of Italy right to your table.
