Lasagna Bolognese
Comforting, deeply savory layers that balance rich sauce and creamy texture.
500 g beef, ground
250 g pork, ground
100 g pancetta, diced
2 tbsp olive oil, for cooking
1 count onion, finely chopped
1 count carrot, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 tbsp tomato paste, concentrated
800 g tomatoes, canned, crushed
200 ml red wine, dry
250 ml milk, for the ragù
250 ml beef stock, warm
2 count bay leaf, dried
60 g butter, unsalted
60 g flour, plain
800 ml milk, for the béchamel
½ tsp nutmeg, ground
12 sheets lasagna sheets, dried
200 g parmesan cheese, freshly grated
2 tsp salt, fine
1 tsp black pepper, freshly ground
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