Classic Lasagna Bolognese

Ingredients

• 1 lb ground beef
• ½ lb ground pork
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• ¾ cup dry red wine
• 1 cup beef broth
• ½ cup milk
• 2 tbsp olive oil
• 2 bay leaves
• 1 tsp dried oregano
• 1½ tsp salt
• ½ tsp black pepper
• 9 lasagna noodles
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 4 cups whole milk
• ¼ tsp nutmeg
• 1½ cups Parmesan cheese, grated
• 2 cups mozzarella cheese, shredded

Steps

1. Prepare the Bolognese: Heat olive oil in a large pot. Add diced onion, carrots, and celery (soffritto) and cook until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute.
2. Add ground beef and pork to the pot, breaking it up with a spoon. Cook until browned. Drain excess fat. Stir in tomato paste, then deglaze with red wine, scraping up any browned bits. Cook until wine has mostly evaporated.
3. Stir in crushed tomatoes, beef broth, milk, bay leaves, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, stirring occasionally. Remove bay leaves before assembling.
4. Make the Béchamel: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in whole milk until smooth. Bring to a gentle simmer, whisking constantly, until thickened. Season with salt, pepper, and nutmeg.
5. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
6. Assemble the lasagna: Spread a thin layer of Bolognese sauce in the bottom of a 9x13 inch baking dish. Layer with 3 lasagna noodles, then a layer of Bolognese, a layer of béchamel, and a sprinkle of Parmesan and mozzarella. Repeat layers twice more.
7. For the top layer, place noodles, then cover generously with remaining béchamel, Parmesan, and mozzarella cheese.
8. Bake: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 20-25 minutes, or until bubbly and golden brown. Let rest for 10-15 minutes before serving.