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Delicious lasagna bolognese recipe

The BEST Lasagna Bolognese! Layers of lasagna noodles baked with alternating layers of slow-cooked Bolognese sauce, bechamel, mozzarella, and Parmesan cheese. Equally stunning & delicious, this Lasagna Bolognese is the perfect dish to make for any special holiday dinner this season. If you’re looking for the BEST Classic Lasagna Bolognese recipe straight from Italy, this is the recipe for you. While this recipe takes time and elbow grease, the end result is SO worth it. This Lasagna Bolognese is a labor of love and anyone who enjoys it will taste that effort. This is a recipe that can be made in stages and is so perfect for the holidays. This Lasagna Bolognese has 5 layers, layering the bolognese sauce with the bechamel, parmesan, and mozzarella between lasagna noodles. ☝️You can prep the sauce several days in advance, which I always recommend doing. The sauce only picks up flavor the longer it sits. ☝️Since the bechamel thickens as it sits, I recommend making it about 20 minutes before you plan to assemble so that it’s easy to work with. ☝️ Meet my all-time favorite sauce bolognese recipe ♡ 🔪Pancetta: I love the flavor that Italian pancetta adds to this sauce. But if you can’t track it down at the grocery store, feel free to use diced bacon instead. 🔪Veggies: This sauce is traditionally made with the Italian soffritto mix of onion, carrot and celery, which I recommend very finely dicing unless you prefer bigger chunks in your sauce. 🔪Wine: There are strong opinions amongst Italian chefs about using dry white wine vs red wine in Bolognese sauce! I’m of the opinion that both are delicious, so feel free to use whichever you prefer 🔪Tomatoes: I really recommend investing in a large can brand Motti Ingredients: -Pancetta 200 gr -Ground beef 700 gr -Onions 3 pcs (medium) -Carrots 3 pcs (medium) -2 stalk celery -Red wine 200 ml -4 tbsp extra-virgin olive oil -2 tbsp tomato paste (Concentrate) -Beef broth 250 ml -Tomatoes MOTTI 250 gr -Salt and pepper to taste TO MAKE THE BOLOGNESE RAGU: Finely chop the carrot, celery, onion and cut the pancetta into small cubes. Heat the olive oil in a large pot and add the vegetables and pancetta, saute until the vegetables have softened but are not browned (5-10 minutes) Then add the beef and cook until browned. Add tomato paste, cook over high heat for 2 minutes. Add white or red wine and simmer for 1 hours over low heat. Add crushed tomatoes simmer for about 3 minutes. Then add beef broth and simmer for 30 minutes over low heat. Add salt and pepper to your taste, simmer the sauce uncovered for another 30 minutes. You can buy ready-made béchamel sauce, but you have to know that homemade béchamel sauce is very easy and fast to make. The ingredients and the steps are few, just follow some rules. In fact, there are some steps that, if done wrong, compromise the success of the sause. So now let’s see together how to make the best Bechamel Sauce Recipe! ☺️ ⏰Prep Time: 5 Min ⏰Cook Time: 15 Min Bechamel Ingredients 500 ml (2 cups) of milk 50 g (1,7 ounce or ¼ cup) of unsalted butter 50 g (1,7 ounce or 4 tablespoons) of all-purpose flour 1/4 teaspoon of fine salt freshly grated nutmeg Parmigiano reggiano cheese (optional) Freshly ground pepper. 1. Melt the butter in a saucepan over medium heat, then whisk in the flour until smooth. 2. Cook the flour/butter mixture on medium-low heat, whisking constantly, for 2-4 minutes. The flour must not brown! 3. Gradually whisk in the warmed milk. 4.Keep whisking your sauce and simmer it over medium heat until it has thickened and coats the back of a spoon. 5.Add a pinch of fine salt and grated nutmeg to taste. For an even richer flavor, add a little Parmigiano reggiano cheese (optional). Béchamel sauce is ready to use. ✅Only use medium-low heat after adding the milk, Béchamel catches on the bottom of the pot quickly when set over too high a heat. ✅The sauce thickens as it cools and gets more liquid again as it heats up (kind of like condensed cream soups). So keep that in mind if you want to change the thickness – only add more milk if the sauce really needs it. ✅ASSEMBLE AND BAKE THE LASAGNA ✅♨️Pre-heat the oven to 200C (400F). This Lasagna Bolognese has 5 layers, layering the bolognese sauce with the bechamel and parmesan between lasagna noodles. When assembling your lasagna, make sure to use the right size pan. I used a deep 15×24 ceramic baking dish. Bake at 380 F (190C) covered for 30 minutes , uncover and bake for 15 minutes to get the cheese on top nice and bubbly. After you pull the Lasagna Bolognese from the oven, let it rest for 15-20 minutes before digging in and serving. Fresh pasta sheets cook faster. If you can’t find fresh pasta sheets, you can use dried pasta sheets. To use dried pasta sheets in lasagne, cook the lasagne for 10-15 minutes longer than fresh sheets. #pasta #lasagna