🇮🇹 Italy recipe
Lasagna Bolognese
The undisputed queen of Emilian baked pasta, authentic lasagna Bolognese layers delicate sheets of spinach-tinted egg pasta with a slow-simmered meat ragu, velvety besciamella sauce, and generous shavings of Parmigiano-Reggiano, baked until the top is golden and the edges bubble with caramelized sauce.
Prep1 hr
Cook2 hrs 30 mins
Serves8
Difficultyhard
Ingredients
- 500g fresh egg pasta sheets (preferably spinach pasta, or plain)
- For the ragu: 300g ground beef (coarsely ground chuck)
- 150g ground pork
- 100g pancetta, finely diced
- 1 medium yellow onion, finely diced
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 400g canned San Marzano tomatoes, crushed
- 2 tablespoons tomato paste
- 200ml dry white wine
- 200ml whole milk
- 500ml beef or chicken broth
- 3 tablespoons extra virgin olive oil
- For the besciamella: 100g unsalted butter, 100g plain flour, 1 liter whole milk, pinch of nutmeg
- 200g Parmigiano-Reggiano DOP, finely grated
- Salt and freshly ground black pepper
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 28 g
- Carbs
- 38 g
- Fat
- 28 g
