Lasagna alla Bolognese — Layered pasta with slow-cooked meat ragu and bechamel

The definitive baked pasta from Emilia-Romagna, layering thin sheets of egg pasta with a slow-simmered meat ragu and creamy besciamella. Unlike American-style lasagna, the traditional version uses no ricotta or mozzarella — the richness comes from the ragu and bechamel alone.

Serves: 8 | Prep: 30 min | Cook: 3 hr (including ragu)

Ingredients

For the ragu:

• 300 g (10 oz) ground beef
• 200 g (7 oz) ground pork
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 1 can (14 oz) crushed tomatoes
• 2 tbsp tomato paste
• ½ cup (120 ml) dry white wine
• ½ cup (120 ml) whole milk
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste

For the besciamella:

• 4 tbsp (60 g) butter
• ¼ cup (35 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• Pinch of nutmeg
• Salt to taste

For assembly:

• 12-16 sheets dried or fresh lasagna pasta
• 1 cup (80 g) finely grated Parmigiano-Reggiano

Instructions

1. Build the soffritto: Heat 2 tbsp olive oil and 2 tbsp butter in a heavy pot. Add diced onion, carrot, and celery. Cook over medium heat 8-10 minutes until softened and lightly golden.
2. Brown the meat: Add 300 g beef and 200 g pork. Break up and cook until no longer pink, about 8 minutes. Season with salt and pepper.
3. Simmer the ragu: Pour in ½ cup white wine and cook until evaporated. Stir in 2 tbsp tomato paste and crushed tomatoes. Add ½ cup milk, stir, and bring to a gentle simmer. Cook partially covered on low heat for at least 2 hours, stirring occasionally. The sauce should be thick and rich.
4. Make the besciamella: Melt 60 g butter in a saucepan, whisk in 35 g flour, and cook 1 minute. Gradually add 3 cups warm milk while whisking constantly. Cook 5-7 minutes until thickened. Season with salt and a pinch of nutmeg.
5. Assemble and bake: Preheat oven to 190 C (375 F). Spread a thin layer of ragu on the bottom of a baking dish. Layer pasta sheets, ragu, besciamella, and grated Parmigiano. Repeat for 4-5 layers, finishing with besciamella and a generous dusting of Parmigiano.
6. Bake: Cover with foil and bake 25 minutes. Remove foil and bake another 15-20 minutes until golden and bubbling. Rest 15 minutes before cutting.

Tips

• The longer the ragu simmers, the better — 3-4 hours is ideal
• Adding milk to the ragu is traditional Bolognese technique; it softens the acidity of the tomatoes and tenderizes the meat
• Fresh egg pasta sheets yield the most authentic result, but quality dried lasagna noodles work well