Classic Lasagne Bolognese

Method

1. 1
   • ground beef 600 g
   • bacon 150 g
   • olive oil 2 tbsp
   • onion 1
   • carrot 2
   • celery stalk 2
   • garlic 3

   Brown the meat sauce base — Heat the olive oil and soften the onion, carrot, celery and bacon for 10 minutes. Add garlic and the ground beef, breaking it up, and brown well.

   ⏱10 min
2. 2
   • tomato paste 3 tbsp
   • canned tomatoes 800 g
   • red wine 2½ dl
   • milk 7½ dl

   Simmer the ragu — Stir in the tomato paste, pour in the red wine and let it reduce, then add the canned tomatoes and 250 ml milk. Season and simmer gently for 90 minutes into a thick ragu.

   ⏱1 hr 30 min
3. 3
   • butter 60 g
   • wheat flour 60 g
   • milk 7½ dl
   • Parmesan 150 g
   • ground nutmeg 1 pinch
   • salt to taste

   Make the bechamel — For the bechamel, melt the butter, stir in the flour and cook 1 minute, then whisk in the 750 ml milk gradually. Simmer for 7 minutes until thick, season with nutmeg, salt and half the Parmesan.

   ⏱8 min
4. 4
   • lasagne sheet 300 g
   • Parmesan 150 g

   Layer the lasagne — Layer ragu, lasagne sheets and bechamel in a baking dish, repeating and finishing with bechamel and the rest of the Parmesan.

5. 5

   Bake the lasagne — Bake at 190C for 35 minutes until golden and bubbling. Rest 10 minutes before slicing.

   ⏱35 min