Lasagne alla Bolognese with Ragù and Béchamel

What you need

• 2 tbsp olive oil
• 100 g (3 1/2 oz) pancetta, finely diced
• 1 onion, finely chopped
• 2 carrots, very finely diced
• 2 stalks celery, very finely diced
• 450 g (1 lb) ground beef
• 450 g (1 lb) ground pork
• 2 tbsp tomato paste
• 240 ml (1 cup) dry white wine
• 800 g (28 oz can) crushed tomatoes
• 1.3 l (5 1/2 cups) whole milk, divided
• 115 g (1 stick) unsalted butter
• 95 g (3/4 cup) all-purpose flour
• 1/8 tsp ground nutmeg, or freshly grated
• 180 g (6 oz) Parmigiano Reggiano, finely grated, divided
• 500 g (1 lb) dried egg lasagna sheets, or fresh egg pasta sheets
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Warm the olive oil in a large, heavy pan over medium heat. Add the pancetta and cook until its fat runs, 3-4 min.

2. 2

   Add the onion, carrots and celery. Cook gently, stirring now and then, until soft and sweet, 8-10 min.

3. 3

   Turn the heat to medium-high, add the beef and pork and cook, breaking the meat apart, until it loses its raw colour and starts to brown, 8-10 min.

4. 4

   Stir in the tomato paste and cook for 1-2 min until it darkens slightly.

5. 5

   Pour in the wine and scrape up the browned bits. Let it bubble until reduced by about a third.

6. 6

   Add the crushed tomatoes and 120 ml (1/2 cup) of the milk and season with salt and pepper. Once it boils, cover, lower the heat and cook at a bare simmer for 1 1/2-2 hours, stirring occasionally.

7. 7

   Uncover the ragù and simmer 15 min more until thick and rich. Taste for salt and leave it to cool a little.

8. 8

   For the béchamel, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2-3 min without letting it colour.

9. 9

   Add the rest of the milk a ladle at a time, whisking out any lumps. Keep whisking over medium-low heat until the sauce thickens and just bubbles, about 5 min.

10. 10

    Off the heat, stir in half of the Parmigiano and the nutmeg and season with salt. Let it cool for 15 min.

11. 11

    Heat the oven to 180 °C (350 °F). If your lasagna sheets need boiling, cook them in salted water as the packet says.

12. 12

    Spread a thin layer of béchamel over the bottom of a 23 x 33 cm (9 x 13 in) baking dish, then cover with a layer of lasagna sheets.

13. 13

    Spread on a third of the ragù, then a quarter of the remaining béchamel and a scattering of Parmigiano. Cover with more lasagna sheets. Build two more layers the same way.

14. 14

    Press down lightly, spoon the last of the béchamel over the top and sprinkle with the rest of the Parmigiano.

15. 15

    Bake until bubbling at the edges and golden on top, 30-40 min.

16. 16

    Rest for 15-20 min before cutting so the layers hold together.

Imported from savorynothings.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.