Description
This Best Lasagne Bolognese recipe features a slow-cooked rich meat sauce made with ground beef, pork, pancetta, fresh herbs, and a mix of wine and stock, layered between fresh homemade ’00’ pasta sheets and a creamy béchamel sauce. Finished with generous amounts of parmesan and a hint of lemon zest, this classic Italian dish delivers deep flavors and a luxurious texture perfect for special family meals or gatherings.
Ingredients
Scale
Bolognese Sauce
- 3 tbsp olive oil
- 500 g ground beef
- 500 g ground pork
- 200 g pancetta, chopped into small pieces
- 2 small brown onions, finely diced
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 6 garlic cloves, finely chopped
- 2 tbsp fresh rosemary, finely chopped (about 4 big sprigs)
- 2 tbsp fresh sage, finely chopped
- 2/3 cup tomato paste
- 3 cups white wine (sauvignon blanc recommended)
- 4 cups chicken stock
- 2 cups whole milk
- Salt and pepper, to taste
- 1.5 tbsp fresh lemon juice
Fresh Pasta Dough
- 450 g ’00’ flour
- 50 g semola rimacinata flour (or substitute with additional 50 g ’00’ flour)
- 280 g eggs (weight without shells)
Béchamel Sauce
- 70 g butter
- 70 g plain flour
- 800 ml milk
- 100 g parmesan, finely grated or crumbled
- 1/4 – 1/2 tsp black pepper
- 1/2 tsp sea salt
Toppings and Garnish
- 200 g parmesan, divided into two portions, finely grated or crumbled
- Zest of a lemon
Instructions
- Prepare the Bolognese Sauce: Heat olive oil in a large pan over medium heat. Add pancetta and cook until slightly crisp. Add finely diced onions, carrots, celery, and garlic; sauté until softened. Incorporate ground beef and pork, cooking until browned evenly. Stir in chopped rosemary and sage, then add tomato paste, cooking for a few minutes to deepen flavor. Pour in white wine and let it reduce by half. Add chicken stock and whole milk, season with salt and pepper, and gently simmer the sauce on low heat for 2 hours to develop rich flavors, stirring occasionally. Finish with fresh lemon juice.
- Make the Fresh Pasta Dough: Combine ’00’ flour and semola flour on a workspace. Create a well in the center and gradually add eggs, mixing until a dough forms. Knead for about 10 minutes until smooth and elastic. Wrap dough in cling film and rest for at least 30 minutes.
- Roll and Cut Pasta Sheets: Using a pasta machine or rolling pin, roll out dough into thin sheets suitable for layering in the lasagne. Trim sheets to fit your baking dish.
- Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in plain flour to form a roux, cooking for 2 minutes without browning. Gradually whisk in milk, continuing to whisk to avoid lumps. Simmer gently until thickened. Stir in grated parmesan, sea salt, and black pepper. Remove from heat.
- Assemble the Lasagne: Preheat your oven to 180°C (350°F). In a baking dish, start by spreading a thin layer of béchamel on the bottom. Layer fresh pasta sheets over béchamel, then spread a generous layer of bolognese sauce, followed by béchamel, and sprinkle some parmesan. Repeat layers until all components are used, finishing with a béchamel layer topped with remaining parmesan and lemon zest.
- Bake the Lasagne: Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes until golden and bubbling on top. Let rest for 10-15 minutes before serving to set the layers.
Notes
- A luscious and delicious lasagne bolognese with slow-cooked meat sauce, fresh pasta, and a rich béchamel sauce.
- Use fresh herbs like rosemary and sage to elevate flavor.
- Simmer the bolognese sauce for at least 2 hours for depth and richness.
- Rest the dough before rolling to improve elasticity and ease of handling.
- Let the baked lasagne rest before slicing for perfect portioning.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of the lasagne)
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
