Classic Lasagna Bolognese

Steps

1. 1.

   1.

   Start the Ragù** Heat a heavy pot over medium heat and cook the pancetta for 4 minutes. Add onion, carrot and celery with 1 tsp salt and cook for 8 to 10 minutes until soft and sweet-smelling.

2. 2.

   Brown the Beef

   Add the beef and cook for 8 minutes, breaking it into small crumbs, until no pink remains and some edges are browned. Pour in the wine and simmer for 3 minutes to cook off its raw smell.

3. 3.

   Simmer the Sauce

   Add the tomatoes and stock, bring to a gentle bubble, then cook uncovered for 35 minutes. Stir now and then; the ragù should be thick enough that a spoon leaves a path for a moment.

4. 4.

   Make the Béchamel

   Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Gradually whisk in the milk, then simmer for 6 to 8 minutes until glossy and thick, seasoning with nutmeg and 0.5 tsp salt.

5. 5.

   Layer the Lasagna

   Heat the oven to 190°C/375°F. Spread a little ragù in a 23 x 33 cm baking dish, add sheets, ragù, béchamel and parmesan, and repeat for three layers, finishing with béchamel, mozzarella and parmesan.

6. 6.

   Bake and Rest

   Cover loosely with foil and bake for 30 minutes, then uncover and bake for 15 to 20 minutes until bubbling and browned. Rest for 20 minutes before slicing, otherwise the filling will slide out.