Lasagne Bolognese - The World's Food
By The World's Food
Yield: 8
Time: 3 hours
The easiest authentic lasagne bolognese you'll ever make! Delicious noodles layered with beef ragu, béchamel and Parmigiano Reggiano
Ingredients
5
ounces pancetta, diced
2
small carrots, diced
2
celery sticks, diced
1/2
onion, diced
1
pound ground beef
1/2
cup dry white wine
15
ounces passata or crushed tomatoes
1
cup beef broth
1/2
cup milk
3
Tablespoons olive oil
1
teaspoon salt, or to taste
1/4
teaspoon black pepper, or to taste
500
mL shelf-stable béchamel sauce (besciamella), made in Italy by Sterilgarda
1
box (500 g) oven-ready flat lasagna sheets, made in Italy by Tuscanini
3
cups grated Parmigiano Reggiano
Preparation
Step 1
Pre-heat a Dutch oven over medium heat
Pre-heat a Dutch oven over medium heat
Step 2
Brown pancetta, about 5 minutes, stir with wooden spoon as needed
Brown pancetta, about 5 minutes, stir with wooden spoon as needed
Step 3
Add 2 Tablespoons olive oil, then add diced carrots, celery and onion
Step 4
Cook until onions begin to soften, about 5 minutes
Step 5
Add ground beef and cook 5 minutes
Step 6
Increase heat to high and add white wine
Step 7
Stir and cook until alcohol evaporates
Step 8
Reduce heat to low and add crushed tomatoes
Step 9
Cover with lid and simmer 1 hour 45 minutes, adding beef broth as needed
Step 10
Add milk and cook an additional 15 minutes
Step 11
Add salt and pepper to taste and set aside
Step 12
Warm Sterilgarda béchamel sauce in microwave so it spreads more easily, do not overheat
Step 13
Add a few Tablespoons béchamel to the bottom of a 9x13” casserole dish
Step 14
Place four Tuscanini lasagna sheets down, followed by thin layers of Bolognese sauce, béchamel and Parmigiano Reggiano. Repeat. There should be enough ingredients for five lasagna layers
Step 15
Cover the last layer with a generous amount of Parmigiano Reggiano
Step 16
Bake at 380 F for 30 minutes
Step 17
Cool 10 minutes before serving
Note: Inspiration from https://www.recipesfromitaly.com/lasagna-bolognese/
See It Made!
