Lasagne Natalizie (Christmas Lasagne with Beef Ragù and Béchamel)

Beef ragù

• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 1 medium Yellow onion
• 1 medium Carrot
• 2 pieces Celery
• 1 ½ tsp Fine sea salt
• 2 cloves Garlic
• 500 g Minced beef
• 150 ml Dry White Wine
• 500 g Tomato passata
• 150 ml Water

Béchamel

• 50 g Unsalted butter
• 50 g Plain flour
• 600 ml Whole milk
• ½ tsp Fine sea salt

Assembly

• 250 g Lasagna noodles
• 80 g Parmesan
• 200 g Mozzarella

1. Heat the olive oil and butter in a Dutch oven over medium heat. Finely chop the onion, carrot and celery, then cook with 1 tsp of the salt for 10 to 12 minutes until soft and sweet, not browned. Crush in the garlic and cook for 1 minute until fragrant.
2. Add the minced beef and cook for 8 to 10 minutes, breaking it up, until no longer pink and any liquid has evaporated. Pour in the wine and simmer for 3 to 4 minutes until reduced by about half. Stir in the passata and water, bring to a gentle simmer, then cook uncovered for 60 to 75 minutes until thick and rich.
3. While the ragù simmers, make the béchamel. Melt the butter in a saucepan over medium heat, stir in the flour, and cook for 2 minutes until it smells biscuity. Gradually whisk in the milk until smooth, then simmer gently for 6 to 8 minutes, whisking often, until thick enough to coat the back of a spoon; season with the remaining 0.5 tsp salt.
4. Heat the oven to 190°C (375°F). Grate the parmesan and tear the mozzarella into small pieces. Taste the ragù and adjust with the remaining 0.5 tsp salt if needed.
5. Assemble in a baking dish: spread a thin layer of béchamel, then a thin layer of ragù, then a layer of lasagna noodles. Repeat the layers, finishing with béchamel on top. Scatter over the parmesan and mozzarella.
6. Bake for 35 to 40 minutes until bubbling at the edges and deeply golden on top. Rest for 15 minutes before slicing so the layers set. Serve hot.

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