Lasagna Bolognese

Method

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1. Warm the olive oil in a heavy casserole and cook the pancetta over medium heat for 4 minutes. Add the onion, carrot and celery and sweat gently for 12 minutes until soft and sweet but not coloured.

   Mark done Start 4 min timer

2. Raise the heat, add both minces and break them up. Cook for 10 minutes without stirring too often, letting the meat catch and brown on the base of the pan — that fond is the backbone of the sauce.

   Mark done Start 10 min timer

3. Pour in the wine and scrape the base clean. Simmer until almost dry, about 5 minutes.

   Mark done Start 5 min timer

4. Add the milk and simmer gently until it has been almost entirely absorbed, roughly 20 minutes. This step is what separates a Bolognese from a bolognese-flavoured mince.

   Mark done Start 20 min timer

5. Stir in the tomato purée, crushed tomatoes and salt. Half-cover and cook at a bare blip for 2.5 to 3 hours, stirring every 20 minutes and adding a splash of water if it tightens too far.

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6. For the besciamella, melt the butter, whisk in the flour and cook for 2 minutes until it smells biscuity. Add the warm milk in four additions, whisking smooth between each, then simmer for 5 minutes until it coats a spoon. Season with nutmeg and salt.

   Mark done Start 2 min timer

7. Heat the oven to 190°C / 375°F. Spread a thin film of ragù in a 30 x 20 cm dish, then build six layers: pasta, ragù, besciamella, a dusting of Parmigiano. Keep each layer thin.

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8. Finish with besciamella and a generous blanket of Parmigiano. Bake for 40 minutes, until the top is bronzed and the edges bubble.

   Mark done Start 40 min timer

9. Rest for at least 20 minutes before cutting. Lasagne straight from the oven will not hold a slice.

   Mark done

Chef’s Tips

• Mince the meat coarsely, or chop it by hand — supermarket fine mince turns pasty over three hours of cooking.
• Make the ragù a day ahead. It is measurably better after a night in the fridge.
• Wipe the inside rim of the dish before baking so the edges brown evenly instead of burning.

Pairing Suggestions

• Sangiovese or Barbera has the acidity to cut through the besciamella
• A sharp radicchio salad with balsamic resets the palate
• Panna cotta keeps dessert light after such a rich main

Storage & Reheating

Refrigerate for up to 4 days or freeze whole or in portions for 3 months. Reheat covered at 160°C / 320°F for 25 minutes from chilled, or 50 minutes from frozen, removing the foil for the last 10 minutes to re-crisp the top.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.