Lasagne alla bolognese

Submitted by Michelle Acireale & Tyler Christensen - added 8/19/26

This is how my Italian grandfather taught me how to make lasagne.

Ingredients

• For the ragù:
• 1 lb. (450 g) ground beef
• 1/2 lb. (225 g) ground pork (optional, but recommended)
• 1 small onion, finely diced
• 1 small carrot, finely diced
• 1 celery stalk, finely diced
• 2 Tbsp. olive oil
• 2 garlic cloves, minced
• 28 oz. can crushed tomatoes
• 2 Tbsp. tomato paste
• 1/2 cup red or white wine
• 1/2 to 1 cup whole milk
• 1 bay leaf
• salt and black pepper
• basil
• For the béchamel:
• 4 Tbsp. butter
• 4 Tbsp. flour
• 4 cups whole milk
• salt
• black or white pepper
• pinch of nutmeg
• 1 box oven-ready lasagna noodles
• 2–3 cups freshly grated Parmigiano Reggiano

Instructions

1. Make the ragù:
2. Heat the olive oil in a large pot. Add the onion, carrot, and celery and cook over medium-low heat for 7–10 minutes until softened.
3. Add the garlic and cook for about 30 seconds. Increase the heat and add the beef and pork. Brown the meat really well, breaking it apart as it cooks. Add the wine and let it reduce for a few minutes. Stir in the tomato paste and cook for 1–2 minutes. Add the crushed tomatoes, bay leaf, salt, pepper, and basil
4. Add 1/2 cup of whole milk, lower the heat, and the ragù simmer for 45–60 minutes, partially covered, stirring occasionally.
5. Make the béchamel:
6. Melt the butter in a saucepan. Whisk in the flour and cook for about 1 minute. Gradually add the milk, whisking constantly to prevent lumps. Cook over medium heat until thickened and creamy. Season with salt, pepper, and nutmeg.
7. Assemble:
8. Preheat the oven to 375°F (190°C).
9. Spread a thin layer of ragù on the bottom of the pan. Then layer.
10. Bake
11. Cover tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15–20 minutes, until bubbling and nicely browned on top. For an extra golden top, broil for 1–2 minutes at the end, watching it closely.