PERFECT Lasagna Bolognese – The authentic Italian Recipe

00:00-00:12 Intro
00:12-00:52 Soffritto
00:52-02:04 Ragù
02:04-02:36 Béchamel sauce
02:36-03:33 Pasta Sheets
03:33-04:11 Assembling
04:11-04:22 Serving

Today I want to share with you the recipe for Bolognese lasagna, a classic Italian dish with layers of homemade pasta, rich ragù, creamy béchamel, and Parmesan cheese.Flavorful and satisfying, this lasagna is sure to become your new favorite dish!

Ingredients
For the Ragù:
800 g mixed minced meat (beef and pork)

200 g fresh pancetta

2 onions, 2 carrots, 2 celery stalks

2 tablespoons tomato paste

800 g chopped tomatoes

Salt and pepper, to taste

Olive oil

Hot meat stock, as needed

Parmesan rind

For the Fresh Pasta:
250 g all-purpose flour

250 g durum wheat semolina

5 eggs

A drizzle of olive oil

A pinch of salt

For the Béchamel:
100 g butter

100 g flour

1 l milk

Salt and nutmeg, to taste

For Assembly and Gratin:
Grated Parmesan

Butter flakes

Pre-cooked ragù and béchamel

Blanched pasta sheets

Instructions
Ragù:
Finely chop the onions, carrots, and celery. Brown the minced meat in a little olive oil, remove and set aside. Cook the pancetta until it releases its fat, then add the vegetables and sweat gently. Stir in tomato paste, return the meat to the pan, add chopped tomatoes, stock, salt, pepper, and Parmesan rind. Bake at 150°C (300°F) for 3 hours, then add milk and continue cooking for 30 minutes.
Béchamel:
Melt butter, stir in flour and cook briefly. Gradually add milk, stirring constantly until thick and creamy. Season with salt and nutmeg, then let cool.
Fresh Pasta:
Knead flour, semolina, eggs, olive oil, and salt until smooth. Rest the dough in the fridge for 30 minutes. Roll into thin sheets, blanch in salted water, then cool and dry.
Assembly:
Spread a thin layer of ragù and béchamel on the bottom of a baking dish. Layer pasta sheets, ragù, béchamel, and Parmesan, repeating until you have 5 layers. Top with butter flakes and Parmesan.
Final Cooking:
Bake at 180°C (350°F) for 45 minutes, finishing under the grill for a golden crust. Let rest at least 15 minutes before serving.
Enjoy!