Lasagna alla Bolognese (Bolognese Lasagna with Ragù and Béchamel)

Ragù

• 2 tbsp Extra virgin olive oil
• 30 g Unsalted butter
• 1 medium Yellow onion
• 2 pieces Celery
• 1 medium Carrot
• 2 tsp Fine sea salt
• 2 cloves Garlic
• 300 g Minced beef
• 200 g Minced pork
• 200 ml Red wine
• 500 g Tomato passata

Béchamel and assembly

• 50 g Unsalted butter
• 50 g Plain flour
• 600 ml Whole milk
• 1 pinch Whole nutmeg
• 1 tsp Fine sea salt
• 250 g Lasagna noodles
• 80 g Parmesan

1. Heat the olive oil and butter in a Dutch oven over medium heat. Finely chop the onion, celery and carrot, then cook with 1 tsp of the salt for 10 to 12 minutes until soft and sweet, not browned.
2. Crush in the garlic and cook for 1 minute until fragrant. Add the minced beef and minced pork, increase to medium-high heat, and cook for 8 to 10 minutes, breaking it up, until no longer pink and any liquid has evaporated.
3. Pour in the red wine and simmer for 3 to 5 minutes, scraping up any browned bits, until reduced by about half. Stir in the tomato passata, bring to a gentle simmer, then cover slightly and cook on low for 75 to 90 minutes until thick, rich and spoonable.
4. 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, then gradually whisk in the milk until smooth.
5. Simmer the béchamel gently for 6 to 8 minutes, whisking often, until thick enough to coat the back of a spoon. Grate in a little nutmeg, then season with the remaining salt; take off the heat.
6. Heat the oven to 190°C (375°F). Grate the Parmesan, then taste the ragù and adjust with a little more salt if needed.
7. Assemble in a baking dish: spread a thin layer of béchamel, then a layer of lasagna noodles, then ragù, then béchamel, and a light sprinkle of Parmesan. Repeat for 3 to 4 layers, finishing with béchamel and the remaining Parmesan.
8. Bake for 35 to 40 minutes until bubbling at the edges and golden on top. Rest for 15 minutes before slicing so the layers set neatly.

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