Lasagna Bolognese

Name: Lasagna Bolognese
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 4 to 6 servings
Ingredients: 2 tbsp olive oil; 2 tbsp unsalted butter; 1 large yellow onion, finely chopped; 2 medium carrots, finely chopped; 2 celery stalks, finely chopped; 1 lb ground beef chuck (80/20); 1 lb ground pork; Salt and freshly ground black pepper; 1 cup dry red wine (your Merlot would be perfect here); 1 cup whole milk; 1 (28-ounce) can crushed San Marzano tomatoes; 1 cup beef or chicken broth; 1 bay leaf; Pinch of freshly grated nutmeg

Pairs With Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel

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Difficulty:: Medium
Prep Time:: 45 minutes
Cook Time:: 3 hrs
Total Time:: 3 hrs 45 minutes
Yield:: 4 to 6 servings

Ingredients

Bolognese Sauce

2 tbsp olive oil 4 tbsp olive oil
2 tbsp unsalted butter 4 tbsp unsalted butter
1 large yellow onion, finely chopped 2 large yellow onions, finely chopped
2 medium carrots, finely chopped 4 medium carrots, finely chopped
2 celery stalks, finely chopped 4 celery stalks, finely chopped
1 lb ground beef chuck (80/20) 2 lbs ground beef chuck (80/20)
1 lb ground pork 2 lbs ground pork
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 cup dry red wine (your Merlot would be perfect here) 2 cups dry red wine (your Merlot would be perfect here)
1 cup whole milk 2 cups whole milk
1 (28-ounce) can crushed San Marzano tomatoes 2 (28-ounce) cans crushed San Marzano tomatoes
1 cup beef or chicken broth 2 cups beef or chicken broth
1 bay leaf 2 bay leaves
Pinch of freshly grated nutmeg Generous pinch of freshly grated nutmeg

Instructions

Make the Bolognese Sauce: In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, carrots, and celery (this is the soffritto). Cook, stirring occasionally, until softened and lightly golden, about 10-12 minutes. Add the ground beef and pork to the pot. Increase the heat to medium-high, and brown the meat, breaking it up with a wooden spoon. Season generously with salt and pepper. Cook until the moisture has evaporated and the meat is sizzling in its own fat. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce until it has almost completely evaporated. Reduce the heat to medium, pour in the milk, and let it simmer gently until it has been absorbed by the meat. This step is key for a tender, creamy sauce. Stir in the crushed tomatoes, broth, bay leaf, and a pinch of nutmeg. Bring the sauce to a bare simmer. Reduce the heat to the lowest possible setting, cover the pot partially, and let it simmer for at least 2 ½ to 3 hours, stirring every 30 minutes. The sauce should be thick, rich, and deeply flavorful. Remove the bay leaf and taste for final seasoning.
Make the Béchamel Sauce: While the ragù simmers, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the warm milk, whisking constantly to prevent lumps. Continue to cook, whisking frequently, until the sauce comes to a gentle simmer and has thickened enough to coat the back of a spoon (about 8-10 minutes). Remove from heat and season with nutmeg, salt, and white pepper. Press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
Assemble the Lasagna: Preheat your oven to 375∘F. If using traditional noodles, cook them according to package directions until al dente. Drain and lay them on a lightly oiled baking sheet to prevent sticking. Spread a thin layer of Bolognese sauce on the bottom of a 9×13-inch baking dish. Arrange a single layer of lasagna noodles over the sauce. Spread about 1/5 of the remaining Bolognese over the noodles, followed by a layer of béchamel, and a generous sprinkle of Parmigiano-Reggiano. Repeat the layers—noodles, Bolognese, béchamel, Parmigiano—three more times. For the final top layer, place the last of the noodles, cover with the remaining béchamel, the shredded mozzarella, and the last of the Parmigiano-Reggiano. Cover the baking dish tightly with aluminum foil (tent it slightly so it doesn’t stick to the cheese) and bake for 25-30 minutes. Remove the foil and continue baking for 15-20 minutes, until the top is golden brown and bubbling around the edges. (Optional) Let the lasagna rest for 15-20 minutes before slicing to allow the layers to set.