nonna’s bolognese, bechamel, parmigiano reggiano

In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, and celery, and sauté until soft. Add the ground beef and pork, cooking until browned. Pour in the red wine and let it simmer until evaporated. Add the crushed tomatoes, salt, pepper, and nutmeg. Reduce heat and simmer for about 30 minutes.

Prepare the Ragu

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, whisking constantly until the sauce thickens. Season with salt and a pinch of nutmeg.

Make the Bechamel

Preheat the oven to 180°C (350°F). In a baking dish, spread a thin layer of ragu at the bottom. Layer lasagna sheets, followed by ragu, bechamel, and a sprinkle of Parmesan. Repeat the layers, finishing with a layer of bechamel and a generous topping of Parmesan cheese.

Assemble the Lasagna

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly. Let it cool for 10 minutes before serving.

Bake the Lasagna

Lasagna sheets

Ground beef

Ground pork

Onion, finely chopped

Carrot, finely chopped

Celery stalk, finely chopped

Crushed tomatoes

Red wine

Olive oil

Salt

Black pepper

Nutmeg, grated

Milk

Butter

All-purpose flour

Parmesan cheese, grated

LASAGNA AL RAGU

lasagna al ragu

Recipe information

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