Lasagna Bolognese Recipe From Scratch

Ingredients

• 4 oz Pancetta, finely diced
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely diced
• 1 medium Carrot, finely diced
• 1 rib Celery, finely diced
• 1 pound Ground beef
• 8 oz Ground pork
• 1 cup Dry white wine
• 1 cup Whole milk
• 2 tablespoons Tomato paste
• 1 cup Passata or strained tomatoes
• 1 cup Low-sodium beef broth or water
• 1 teaspoon Fine salt
• ¼ teaspoon Black pepper
• 6 oz Fresh spinach
• 3⅓ cups All-purpose flour
• 3 eggs Large eggs
• 2 yolks Large egg yolks
• 5 tablespoons Unsalted butter
• ½ cup All-purpose flour
• 4 cups Whole milk
• 1 teaspoon Fine salt
• ⅛ teaspoon Ground nutmeg
• 1½ cups Parmigiano-Reggiano, finely grated
• 1 tablespoon Fine salt

Method

1. 1

   Start the ragù. In a heavy pot over medium-low heat, cook the pancetta with the olive oil until it renders and begins to turn golden, about 5 minutes. Add the onion, carrot, and celery and cook until softened, about 8 minutes. Add the beef and pork; break them into small pieces and cook until browned and no pink remains, about 10 minutes. The ground meat should reach 160°F (71°C).

   
2. 2

   Simmer the ragù. Pour in the wine and scrape up the browned bits. Let it reduce until almost dry, about 5 minutes. Stir in the milk and simmer until mostly absorbed, about 5 minutes. Add the tomato paste, passata, broth, salt, and pepper. Bring to a gentle simmer, then cook uncovered on very low heat for 2 to 2½ hours, stirring occasionally. The sauce should be thick and glossy, not watery; add a splash of broth if it starts sticking.

3. 3

   Make the pasta dough while the ragù simmers. Wilt the spinach in a covered pan with the water clinging to its leaves, about 3 minutes. Cool it, squeeze it very dry, then finely chop or blend it. Mound the flour on a clean work surface, make a well, and add the eggs, yolks, and spinach. Mix from the center outward, then knead for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes.

   
4. 4

   Make the béchamel. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Gradually whisk in the warm milk, then add the salt and nutmeg. Cook, whisking often, until smooth and thick enough to coat a spoon, about 8 to 10 minutes. Take it off the heat and press parchment or plastic wrap directly onto the surface if holding it.

5. 5

   Roll and blanch the pasta. Divide the dough into 4 pieces and keep the pieces you are not using covered. Roll each piece through a pasta machine, narrowing the setting a little at a time, until the sheets are thin enough to see the outline of your hand through them. Cut sheets to fit a 9-by-13-inch (23-by-33-cm) baking dish. Boil them in batches in salted water for 20 to 30 seconds, then transfer to a clean towel and pat dry.

   
6. 6

   Assemble the lasagna. Heat the oven to 375°F (190°C). Spread a thin layer of béchamel in the baking dish. Add a layer of pasta, then a thin spread of ragù, béchamel, and a light shower of Parmesan. Repeat to make 5 or 6 layers, finishing with béchamel and Parmesan. Keep the layers even and use the ragù sparingly; you should have enough for each layer without burying the pasta.

7. 7

   Bake until bubbling at the edges and golden in spots on top, 35 to 40 minutes. If the top browns too quickly, cover it loosely with foil for the rest of the bake. Let the lasagna rest for at least 20 minutes before cutting so the layers settle and slices hold together.

   
8. 8

   Cut into portions with a sharp knife and serve warm. For make-ahead cooking, refrigerate the ragù and béchamel separately for up to 2 days; rewarm the ragù gently and whisk the béchamel smooth before assembling. You can also assemble the lasagna, cover, and refrigerate it for up to 1 day; bake straight from the refrigerator, adding about 10 minutes and checking that the center is hot.