Perfect Lasagna Bolognese

Fresh pasta sheets are topped with bechamel and a meaty, slow-cooked Bolognese sauce in this authentic recipe for an epic 8-layer lasagna.

• Preparation Time: 30 mins
• Cooking Time: 5 hr 58 mins
• Total Time: 6 hr 28 mins
• Calories: 648 Calories

Ingredients

• 1 tablespoon butter
• 1 teaspoon white sugar
• 5 tablespoons butter
• 1 tablespoon olive oil
• 1 bay leaf
• 2 cups chopped celery
• salt and ground black pepper to taste
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 4 cups whole milk
• 1 pound coarsely ground pork shoulder
• 8 (9x13-inch) fresh lasagna sheets
• 2 cups finely grated Parmesan cheese, divided
• 0.5 cup heavy whipping cream
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon freshly grated nutmeg
• 0.5 cup whole milk
• 0.5 cup beef broth
• 1.25 cups chopped onion
• 0.5 pound pancetta (Italian bacon), diced
• 1.75 cups chopped carrots
• 1.5 pounds coarsely ground chuck
• 1.5 cups no-salt crushed tomatoes in puree

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

Step 2

Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.

Step 3

Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.

Step 4

Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.

Step 5

Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.

Step 6

Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.

Step 7

Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.

Step 8

Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.

Step 9

Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.