Lasagna alla Bolognese
A rich, layered pasta dish featuring delicate egg pasta, slow-cooked meat ragù, creamy béchamel, and Parmigiano-Reggiano.
Origin & history
This is the authentic version from Emilia-Romagna, distinct from the ricotta-heavy versions found elsewhere. It is a labor of love requiring patience for the ragù.
Ingredients
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Ragù
Béchamel
Pasta
The method
Step by step
- 01
Make Ragù
3 hrSlow-cook meat with soffritto and tomato for at least 3 hours.
Patience is key for depth of flavor.
- 02
Assemble
40 minLayer pasta, ragù, and béchamel in a baking dish. Bake until bubbly.
Let rest before cutting.
Chef tips
- — Use high-quality Parmigiano.
- — Don't skip the béchamel.
Common mistakes
- — Over-layering
- — Using too much tomato sauce
Substitutions
- Fresh pasta → Dried sheetsAdjust cooking time
Storage & serving
Keeps well in the fridge for 3 days.
Serve warm.
Food safety
Ensure internal temperature reaches 75C.
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