Classic Lasagne alla Bolognese

🛒 Ingredients

• 300 grammi Type '00' soft wheat flour
• 3 Medium whole eggs
• 300 grammi Ground beef
• 150 grammi Ground pork
• 50 grammi Finely minced flat pancetta
• 1 (grande, tritata) Carrot
• 1 (tritato) Celery stalk
• 1/2 (tritata) Golden onion
• 250 grammi Tomato passata
• 1 cucchiaio Tomato paste
• 100 ml Dry red wine
• 100 ml Whole milk
• 200 ml Beef broth (or hot water)
• 2 cucchiai Extra virgin olive oil
• q.b. Fine salt
• q.b. Freshly ground black pepper
• 1 litro Whole milk
• 100 grammi Unsalted butter
• 100 grammi Type '00' soft wheat flour
• 1 pizzico Grated nutmeg
• 150 grammi Grated Parmigiano Reggiano PDO

👨‍🍳 Instructions

1. Passo 1: PREPARING FRESH EGG PASTA: On a pastry board, arrange the flour in a well. Break the eggs into the center and, with a fork, beat them, gradually incorporating the flour from the edges. When the dough is firm enough, knead it by hand for about 10-15 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
2. Passo 2: PREPARING THE BOLOGNESE RAGÙ: In a heavy-bottomed saucepan, melt the minced pancetta with olive oil over low heat. Add the finely chopped carrot, celery, and onion and sauté gently for about 10 minutes, until softened. Add the ground beef and pork, breaking them up well with a wooden spoon. Brown the meat over high heat until it changes color.
3. Passo 3: Deglaze with red wine and let the alcohol evaporate completely. Add the tomato paste, passata, and beef broth (or hot water). Season with salt and pepper. Bring to a boil, then reduce the heat to minimum, cover, and let it simmer gently for at least 2 hours, stirring occasionally. Halfway through cooking, add the milk to reduce acidity and make the ragù creamier. If necessary, add more hot broth during cooking to keep the ragù moist. The ragù should be thick and flavorful.
4. Passo 4: PREPARING THE BÉCHAMEL: In a small saucepan, melt the butter over low heat. Remove from heat and incorporate the flour all at once, whisking vigorously to create a smooth, lump-free 'roux'. Return to heat and toast the roux for 1-2 minutes. Gradually pour in the warm milk, continuing to whisk to prevent lumps from forming. Bring to a boil over medium heat, continuing to stir until the béchamel has thickened. Turn off the heat, season with salt, pepper, and add a pinch of grated nutmeg. Cover with cling film directly on the surface to prevent a skin from forming.
5. Passo 5: ROLLING AND COOKING THE PASTA: Take the pasta dough and divide it into several pieces. Using a pasta machine (or a rolling pin), roll each piece into thin sheets (about 0.6-0.8 mm). Cut the sheets into rectangles the size of your baking dish. Briefly blanch each sheet in boiling salted water for about 30 seconds (not too long, it should remain al dente), drain it, and immediately transfer it to a bowl of cold water to stop the cooking, then place it on a clean tea towel to dry.
6. Passo 6: ASSEMBLING THE LASAGNE: Preheat the oven to 180°C (fan-assisted) or 190°C (static). Spread a thin layer of béchamel on the bottom of a baking dish (approx. 20x30 cm). Lay the first layer of pasta sheets, covering the bottom well. Spread a generous layer of ragù, then a layer of béchamel, and sprinkle with grated Parmigiano Reggiano. Continue to alternate layers of pasta, ragù, béchamel, and Parmigiano, finishing with a layer of béchamel and plenty of Parmigiano Reggiano.
7. Passo 7: FINAL BAKING: Bake the lasagne in the hot oven for about 30-40 minutes, or until the surface is golden brown and crispy. If necessary, cover with aluminum foil during the last few minutes of cooking to prevent over-browning. Remove from oven and let rest for at least 10-15 minutes before serving, so that the layers settle and can be cut more easily.

💡 Chef's Tips

• For a richer ragù, you can add a finely chopped chicken liver along with the pancetta at the beginning of cooking.
• Do not over-blanch the pasta, especially if fresh. It should be just scalded to remain elastic and finish cooking in the oven.
• Let the lasagne rest out of the oven for a few minutes before cutting: the layers will firm up and be easier to serve without falling apart.
• Nutmeg in the béchamel is essential for its traditional aroma, but use it sparingly.