A classic lasagna from Emilia-Romagna with homemade ragù, béchamel sauce and Parmigiano Reggiano
Ingredients (For 6 servings)
- 300 grams lasagne sheets (preferably fresh)
- 400 grams minced beef
- 100 grams pancetta or bacon, finely chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons tomato purée
- 400 grams peeled tomatoes (tin)
- 150 ml dry white wine
- 100 ml full-fat milk
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 60 grams butter
- 60 grams flour
- 1 litre full-fat milk (for béchamel)
- 0.3 teaspoons nutmeg, freshly grated
- 150 grams Parmigiano Reggiano, freshly grated
Preparation
Start the ragù: Heat 2 tablespoons of olive oil in a large pan and sauté 1 onion, finely chopped, 1 carrot, finely chopped, and 1 celery stalk, finely chopped together with 100 grams of pancetta or bacon, finely chopped over medium heat until soft, about 8 minutes.
Browning the minced meat: Add 400 grams of minced beef and fry until browned. Add 2 tablespoons of tomato purée and stir for 2 minutes.
Deglazing with wine: Pour 150 ml of dry white wine in and let it reduce until the smell of alcohol is gone.
Simmering: Add 400 grams of peeled tomatoes (canned), 100 ml of full cream milk, 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper. Bring to the boil, reduce the heat and let it simmer gently for at least 2 hours, stirring occasionally. Add a bit of water if it becomes too dry.
Making béchamel sauce: Melt 60 grams of butter in a pan over low heat. Add 60 grams of flour and stir for 2 minutes until a smooth roux forms.
Adding milk: Gradually pour in 1 litre of full cream milk (for béchamel), continuing to whisk until a smooth, thick sauce forms, about 8-10 minutes. Season with 0.3 teaspoon of nutmeg, freshly grated, and a pinch of salt.
Preheating the oven: Preheat the oven to 180°C (top and bottom heat).
Building layers: Grease an oven dish with a bit of béchamel. Place a layer of lasagne sheets (preferably fresh), then ragù, then béchamel, then a bit of Parmigiano Reggiano, freshly grated. Repeat this 4-5 times and finish with a layer of béchamel and a generous layer of 150 grams of Parmigiano Reggiano, freshly grated on top.
Baking: Bake the lasagne for 35-40 minutes until the top is golden brown and bubbling.
Letting it rest: Allow the lasagne to rest for at least 10-15 minutes before slicing, so the layers hold together nicely.
Tip: Secrets of a Classic Italian Lasagne
For the best flavour: make the ragù a day in advance, the flavours will only improve. Preferably use fresh lasagne sheets (or soak dried sheets in warm water for 5 minutes first). Traditionally, mozzarella is not used in Bologna - only ragù, béchamel, and Parmigiano Reggiano.
A true Italian lasagne requires patience, love, and the right balance of flavourful ingredients. Where many quick variants stop, the real craft begins in the Italian tradition.
The Authentic Ragù: A true Bolognese ragù takes time. By slowly simmering the meat in a rich base of sofrito (onion, carrot, celery), Italian tomatoes, and a splash of wine, a deep, full flavour is developed.
Velvety Béchamel: No grated young cheese or ready-made sauces, but a creamy, homemade béchamel sauce with a pinch of fresh nutmeg that perfectly binds the layers together.
Artisanal Pasta Sheets: Thin, sturdy egg pasta sheets that absorb the sauces perfectly without making the lasagne soggy.