Cook and Scale
Classic Lasagne Bolognese
8 servings · 150 min total
Layers of slow-cooked meat ragu, silky bechamel and tender pasta baked until golden. The definitive Sunday centrepiece.
Ingredients
- 300 g lasagne sheet
- 600 g ground beef
- 150 g bacon, diced
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrot, finely diced
- 2 celery stalk, finely diced
- 3 garlic, minced
- 3 tbsp tomato paste
- 800 g canned tomatoes
- 2½ dl milk
- 2½ dl red wine
- 60 g butter
- 60 g wheat flour
- 7½ dl milk
- 150 g Parmesan, grated
- 1 pinch ground nutmeg
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
Bake the lasagne — Bake at 190C for 35 minutes until golden and bubbling. Rest 10 minutes before slicing.