Lasagne Alla Bolognese

Ingredients – Serves 6

• 300g of Lasagna Sheets

For the Ragu

• 150g of Pancetta Tesa
• 600g of Mixed Mince (Pork Loin and Beef)
• 90g of Butter
• ½ glass of Red Wine
• 300g of Tomato Passata
• 50g of Chopped Celery
• 50g of Chopped Carrots
• 50g of Chopped Onions
• 2 tablespoons of Tomato Puree
• Coarse Salt and Pepper to taste

For the Besciamella Sauce

• 50g of butter
• 50g of plain flour
• 750ml hot milk
• Salt and Freshly Ground Black Pepper to taste
• Nutmeg to taste
• Parmesan cheese to taste

Method

Heat the oil and butter in a heavy-bottomed saucepan over the heat, add the chopped onion and brown it gently, then add the chopped celery and carrot and brown these too. Add the bacon and, after a minute, the minced meat. Brown over high heat, stirring constantly and crumbling with a spoon. When it changes colour, add coarse salt and freshly whipped pepper.

Deglaze with the wine, and let it evaporate. Add the tomato passata and the two tablespoons of tomato puree. Stir and bring to a boil, then cover and cook for about two hours over very low heat.

For the bechamel sauce: melt the butter in a saucepan, add flour and cook over the heat for one minute. Gradually whisk in the hot milk, whisking until thickened. Add half of a teaspoon of grated nutmeg and season with salt and pepper. If you’re in a hurry and want to save some time, check out our already-made bechamel here.

Arrange the first rectangles of fresh lasagna sheets inside the pan to cover the bottom. Pour a layer of béchamel sauce, taking care to reach the edges well and cover with ragù.

Sprinkle with plenty of grated Parmesan cheese. Cover with other rectangles of pasta and proceed in this way until all the ingredients are used up. You will have to do 5-6 layers in all.

Preheat the oven to 180°, fan mode. Cook them for about 40 minutes, or in any case until they have swollen and are hot inside as well. Check them frequently and, if they take too much colour, cover the top of the tray with aluminium foil. Remove from the oven, settle for 5 minutes and serve immediately.