Lasagna alla Bolognese

Ingredients

• ground beef chuck1 lb
• ground pork1/2 lb
• yellow onion1, finely diced
• carrot1, finely diced
• celery1 stalk, finely diced
• tomato paste2 tbsp
• canned crushed tomatoes1 (28 oz) can
• whole milk1 cup (for ragu) + 4 cups (for bechamel)
• dry white wine1/2 cup
• lasagna sheets (no-boil)12 oz
• unsalted butter5 tbsp
• all-purpose flour1/3 cup
• parmesan1 1/2 cups, grated
• freshly grated nutmegpinch
• extra-virgin olive oil2 tbsp

Steps

1. 1

   Sweat vegetables and brown meats.

   Sweat onion, carrot, and celery in olive oil over medium heat until softened, 8 minutes. Add the meats and brown well, breaking up clumps, 10 minutes.

2. 2

   Cook tomato paste and reduce wine.

   Stir in tomato paste and cook 2 minutes. Pour in the wine and reduce until almost gone.

3. 3

   Simmer ragu with tomatoes and milk.

   Add the crushed tomatoes and 1 cup milk. Reduce heat and simmer gently, partially covered, until rich and thick, about 90 minutes. Season with salt.

4. 4

   Make the bechamel sauce.

   Make the bechamel: melt the butter, whisk in flour, cook 1 minute. Slowly whisk in 4 cups warm milk and cook until thickened, 6 minutes. Season with salt and a grating of nutmeg.

5. 5

   Layer the lasagna ingredients.

   Heat oven to 375F (190C). In a 9x13 dish, layer: bechamel, pasta, ragu, bechamel, parmesan. Repeat 4 times, finishing with bechamel and a heavy snow of parmesan.

6. 6

   Bake and rest the lasagna.

   Bake until the top is deeply golden and the edges crackle, 35-40 minutes. Rest 15 minutes before slicing.