Lasagne Bolognese

Zutaten

• ✓600 g Ground beef
• ✓150 g Pancetta
• ✓2 large Carrots
• ✓2 large Celery stalks
• ✓2 large Onions
• ✓2 cloves Garlic
• ✓200 ml Dry red wine
• ✓800 g Canned crushed tomatoes
• ✓200 ml Beef broth
• ✓2 pieces Bay leaves
• ✓to taste Salt
• ✓to taste Black pepper
• ✓as needed Olive oil
• ✓100 g Unsalted butter
• ✓100 g All-purpose flour
• ✓1 liter Whole milk
• ✓pinch Nutmeg
• ✓to taste White pepper
• ✓12-16 sheets Lasagna pasta sheets
• ✓150 g Parmesan cheese
• ✓100 g Mozzarella cheese

Zubereitung

1. 1

   Ragù: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add pancetta and cook until crispy. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Add diced carrots, celery, and onions to the pot. Cook, stirring occasionally, until softened and lightly browned, about 10-15 minutes. Add minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half.

4. 4

   Stir in the crushed tomatoes, beef broth, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 to 2 hours, stirring occasionally, until the sauce has thickened and the flavors have melded. Season with salt and pepper.

5. 5

   Béchamel: While the ragù simmers, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Do not let it brown.

6. 6

   Gradually whisk in the warmed milk, a little at a time, ensuring each addition is smooth before adding more. Bring to a simmer, whisking constantly, until the sauce thickens enough to coat the back of a spoon. Season with nutmeg, salt, and white pepper.

7. 7

   Preheat oven to 180°C (350°F).

8. 8

   Assembly: Spread a thin layer of ragù on the bottom of a 9x13 inch baking dish.

9. 9

   Arrange a layer of lasagna sheets over the ragù. Spread a layer of ragù over the pasta, followed by a layer of béchamel sauce. Sprinkle with some Parmesan cheese.

10. 10

    Repeat the layers: pasta, ragù, béchamel, Parmesan, until all ingredients are used, finishing with a layer of béchamel sauce and a generous topping of Parmesan and mozzarella cheese (if using).

11. 11

    Cover the dish tightly with aluminum foil.

12. 12

    Bake for 25-30 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbly.

13. 13

    Let the lasagne rest for 10-15 minutes before slicing and serving.