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Bolognese Lasagne
Thin sheets of fresh egg pasta layered with a slow meat ragù and creamy béchamel, then baked until the top is lightly browned. It is the family-gathering lasagne, built from three simple preparations.
- YieldServes 6
- Hands-on2 h
- Total6 h 23 min
- Difficulty
Ingredients
Meat sauce
- ½yellow onion, medium
- 1carrot, medium
- 1 stalkcelery
- 42 gbutter
- 2 tbspextra-virgin olive oil
- 340 gground beef chuck
- 120 mldry white wine
- 120 mlwhole milk
- 0.13 tspnutmeg
- 480 mlcanned whole peeled tomatoes, with their juice
- 1¼ tspsalt
Pasta
- 280 gall-purpose flour, unbleached
- 3eggs, large, at room temperature
Béchamel
- 480 mlwhole milk
- 56 gbutter
- 32 gall-purpose flour
- ½ tspsalt
Assembly
- 2 tbspsalt, for the pasta water
- 70 gParmigiano-Reggiano, freshly grated, divided
- 14 gbutter, for dotting the top
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