Lasagne alla Bolognese

By Ben · cooked up in Sprig

Six hours of slow-simmered ragù meets silky béchamel and hand-rolled pasta sheets in this towering masterpiece. The Parmigiano-Reggiano melts into golden pools between layers, while San Marzano tomatoes and a splash of white wine deepen the sauce until it clings to every ribbon of pasta. Each forkful delivers that perfect balance of creamy, meaty, and sharp cheese flavors that make Italian grandmothers proud. This is the centerpiece for Sunday dinners that turn into long, lingering conversations.

Ingredients

• 3 cups tipo 00 flour or all-purpose flour
• 4 large eggs, room temperature
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt

• 1 pound ground beef chuck, 80/20
• 8 ounces ground pork shoulder
• 4 ounces pancetta, finely diced
• 1 large yellow onion, finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 3/4 cup dry white wine
• 28 ounces San Marzano tomatoes, crushed by hand
• 1 cup whole milk
• 2 bay leaves
• 1/4 cup tomato paste

• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/2 teaspoon freshly grated nutmeg
• 2 cups Parmigiano-Reggiano, freshly grated
• Salt and white pepper to taste

Instructions

1. Make pasta dough by combining flour and salt in a large bowl. Create a well in center, add eggs and olive oil. Mix until dough forms, then knead on floured surface for 8-10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes.
2. For ragù, render pancetta in a heavy-bottomed Dutch oven over medium heat until crispy, about 5 minutes. Add diced vegetables and cook until softened, 8-10 minutes. Add garlic and cook 1 minute more.
3. Add ground beef and pork, breaking up with spoon. Cook until no pink remains, about 10 minutes. Stir in tomato paste and cook 2 minutes until darkened.
4. Pour in wine, scraping up browned bits. Add crushed tomatoes, milk, and bay leaves. Bring to gentle simmer, then reduce heat to low. Cook partially covered for 3-4 hours, stirring occasionally, until sauce is thick and rich.

1. Roll pasta dough through machine to setting #6 (or roll by hand to 1/8-inch thickness). Cut into sheets to fit your 9x13-inch baking dish. Cook sheets in salted boiling water for 60 seconds, then transfer to ice bath. Lay flat on kitchen towels.
2. Make béchamel by melting butter in saucepan over medium heat. Whisk in flour and cook 2 minutes. Gradually whisk in warm milk until smooth. Simmer 10 minutes until thickened, whisking frequently. Season with nutmeg, salt, and white pepper.
3. Preheat oven to 375°F. Remove bay leaves from ragù and adjust seasoning with salt and pepper.

1. Spread thin layer of béchamel in bottom of buttered 9x13-inch baking dish. Layer: pasta sheets, 1/3 of ragù, 1/4 of remaining béchamel, 1/3 cup Parmigiano. Repeat layers twice more.
2. Top with final layer of pasta sheets, remaining béchamel, and remaining cheese. Cover tightly with foil.
3. Bake 45 minutes covered, then remove foil and bake 15-20 minutes more until golden and bubbling at edges. Let rest 15 minutes before cutting and serving.

Chef's tips

Nutrition (per serving, estimated)

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