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Pasta and Noodles

Traditional Lasagna Bolognese (Lasagne alla Bolognese)

8 servings
Italian Baking

Unlike ricotta-heavy versions, it relies on slow-simmered meat sauce and velvet-smooth béchamel for a rich, melt-in-your-mouth texture that defines Italian comfort food.

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Sarah Sarah Cool Cook
January 11, 2026
Traditional Lasagna Bolognese on the white plate in detail side shot
  • 1 h. 30 min.
  • 4 h.
  • 2/5
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Ingredients:

For the Ragù Bolognese:

For the Béchamel Sauce:

For Assembly:

Tools:

Directions:

1. The Ragù Base:

Let’s start with preparation of Traditional Lasagna Bolognese by preparing the Ragù Base.

  • Heat olive oil in the Dutch oven over medium heat and add minced pancetta.
  • Add the onion, carrot, and celery (soffritto) and sauté until soft and translucent (about 10 minutes).
  • Increase the heat to medium-high and add the ground beef and pork. Brown thoroughly, breaking it up with a spoon.
  • Stir in the tomato paste and cook for 2 minutes.
  • Pour in the white wine and scrape the bottom of the pot to deglaze. Let it simmer until the alcohol smell dissipates.
  • Add the milk and a pinch of nutmeg; simmer until the milk has mostly evaporated.
  • Add the beef stock, reduce the heat to very low, and simmer partially covered for 2.5 to 3 hours. Season with salt and pepper at the end.

2. The Creamy Béchamel:

  • In a medium saucepan, melt the butter over medium heat.
  • Whisk in the flour and cook for 2 minutes to create a roux (do not let it brown).
  • Slowly pour in the milk while whisking constantly to prevent lumps.
  • Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon.
  • Remove from heat and stir in salt, white pepper, and nutmeg. Cover with plastic wrap touching the surface to prevent a skin from forming.

3. Preparing the Noodles:

  • Bring a large pot of salted water to a boil.
  • Cook lasagna noodles until just slightly under al dente (they will finish cooking in the oven).
  • Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.

4. Final Assembly of the Lasagna Bolognese:

  • Preheat your oven to 375°F (190°C) and grease your baking dish with butter.
  • Spread a thin layer of Béchamel and a spoonful of Ragù on the bottom of the dish.
  • Place a layer of pasta over the sauce.
  • Spread a layer of Ragù, followed by a layer of Béchamel, and a generous sprinkle of Parmigiano-Reggiano.
  • Repeat the layers (usually 5 to 6 layers) until ingredients are used, ending with a final layer of Béchamel and a heavy dusting of cheese.
  • Cover with foil (don’t let it touch the cheese) and bake for 25 minutes.
  • Remove foil and bake for another 15 minutes until the top is bubbly and golden brown.
  • Crucial: Let the dish rest for 15–20 minutes before slicing to ensure the layers stay intact.

Best Served With:

  • A crisp Arugula salad with lemon vinaigrette.
  • A glass of medium-bodied red wine like Sangiovese or Chianti.
  • Warm, crusty ciabatta bread to soak up the extra sauce.
Food & Ingredients

Pasta

May 22, 2024

Pasta, a simple combination of flour and water (or eggs), has transcended cultures and cuisines to become a beloved staple around the world. Its versatility, ease of preparation, and comforting nature make it a go-to choice for weeknight dinners, celebratory feasts, and everything in between. Whether you prefer it smothered in a rich tomato sauce, tossed in a light pesto, or baked to cheesy perfection, pasta has a way of satisfying both the palate and the soul.

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About the Author:
SarahCool Cook
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  • Published Recipes: 16
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  • Location: California, USA
  • Member since: 2024-09-15
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